ArticleFoods (Basel, Switzerland)2021
Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment.Food science & nutrition · 2025Article
- Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method.Foods (Basel, Switzerland) · 2025Article
- Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef.Foods (Basel, Switzerland) · 2025Article
- Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices.Food science of animal resources · 2024Article
- Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.Foods (Basel, Switzerland) · 2023Review
- Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination.Food science & nutrition · 2023Article
- Differences in toughness and aging potential ofJournal of animal science and technology · 2023Article
- Dietary bamboo leaf flavonoids improve quality and microstructure of broiler meat by changing untargeted metabolome.Journal of animal science and biotechnology · 2023Article
- Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat.Foods (Basel, Switzerland) · 2023Article
- Article
- Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics.International journal of environmental research and public health · 2022Article
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.
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