ArticleFood science & nutrition2021
Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- The effects of additives as a marinade producer on nutritional quality parameters ofFood science & nutrition · 2024Article
- The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.Foods (Basel, Switzerland) · 2023Article
- Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages.Animals : an open access journal from MDPI · 2023Article
- Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations.Food science & nutrition · 2021Article
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
This study investigates the influence of 24-hr marination (with different plant extracts and vinegar) at refrigerated conditions on commonly evaluated physicochemical and textural attributes, including pH, water-holding capacity (WHC), collagen solubility, moisture, drip loss, and shear force values of beef meat. The results reflected the appropriate correlation between each pair and indicated the efficiency of the household marination procedure to acquire more palatability and tender beef meat. Therefore, to predict beef meat tenderness by applying the Warner-Bratzler shear force (WBSF), a strong positive correlation with the drip loss (
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