Biochemical and structural changes promoted by beef meat marination
2011
Sharedeh, Diaa | Gatellier, Philippe | Peyrin, Frederic | Astruc, Thierry | Daudin, Jean-Dominique
Lipid and protein oxidations, protein denaturation and histological modifications promoted by marination were assessed on thin samples of beef meat tissue which pH (6.5, 5.4 and 4.3) and NaCl content (0.9 and 2.1 % w/w) were set by immersion. The biochemical changes which can affect nutritional quality and the increase in extra cellular space were mainly due to pH decrease. Increasing pH had no effect on the biochemical measurements and promoted swelling of cells especially marked when salt content was 2.1 %
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