The effects of satay marination on three beef muscle types
The effects of marination on the weight gain, cooking loss and Warner-Bratzler shear force of three beef muscle types, i.e. blade roast (BR), biceps femoris (BF) and semitendinosus (ST) were investigated by treating them in distilled water (as control), brine solution, tamarind juice, tamarind juice...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
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2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17143/ http://psasir.upm.edu.my/id/eprint/17143/1/The%20effects%20of%20satay%20marination%20on%20three%20beef%20muscle%20types.pdf |
| _version_ | 1848843160270143488 |
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| author | Choon, Y. Cheok Chin , Nyuk Ling Yusof, Yus Aniza Mustapa Kamal, Siti Mazlina Sazili, Awis Qurni |
| author_facet | Choon, Y. Cheok Chin , Nyuk Ling Yusof, Yus Aniza Mustapa Kamal, Siti Mazlina Sazili, Awis Qurni |
| author_sort | Choon, Y. Cheok |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effects of marination on the weight gain, cooking loss and Warner-Bratzler shear force of three beef muscle types, i.e. blade roast (BR), biceps femoris (BF) and semitendinosus (ST) were investigated by treating them in distilled water (as control), brine solution, tamarind juice, tamarind juice plus salt and satay marinade for 180 minutes. The weight gain of ST muscles were significantly higher (P < 0.01) than the BR muscles in brine solution, tamarind juice plus salt and satay marinade, while ST and BF muscles did not differ significantly (P > 0.01) in all the five treatments. For cooking loss, muscle types did not show a significant difference (P > 0.01) in all marinating treatments except for BR and ST muscles in tamarind juice (P = 0.00023). The presence of salt in tamarind juice gave better results in tenderising ST muscles than using tamarind juice alone. |
| first_indexed | 2025-11-15T08:10:36Z |
| format | Article |
| id | upm-17143 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:10:36Z |
| publishDate | 2010 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-171432015-11-03T07:35:26Z http://psasir.upm.edu.my/id/eprint/17143/ The effects of satay marination on three beef muscle types Choon, Y. Cheok Chin , Nyuk Ling Yusof, Yus Aniza Mustapa Kamal, Siti Mazlina Sazili, Awis Qurni The effects of marination on the weight gain, cooking loss and Warner-Bratzler shear force of three beef muscle types, i.e. blade roast (BR), biceps femoris (BF) and semitendinosus (ST) were investigated by treating them in distilled water (as control), brine solution, tamarind juice, tamarind juice plus salt and satay marinade for 180 minutes. The weight gain of ST muscles were significantly higher (P < 0.01) than the BR muscles in brine solution, tamarind juice plus salt and satay marinade, while ST and BF muscles did not differ significantly (P > 0.01) in all the five treatments. For cooking loss, muscle types did not show a significant difference (P > 0.01) in all marinating treatments except for BR and ST muscles in tamarind juice (P = 0.00023). The presence of salt in tamarind juice gave better results in tenderising ST muscles than using tamarind juice alone. 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17143/1/The%20effects%20of%20satay%20marination%20on%20three%20beef%20muscle%20types.pdf Choon, Y. Cheok and Chin , Nyuk Ling and Yusof, Yus Aniza and Mustapa Kamal, Siti Mazlina and Sazili, Awis Qurni (2010) The effects of satay marination on three beef muscle types. International Journal of Food Engineering, 6 (4). ISSN 1556-3758 Barbecuing Beef - Quality Beef - Sensory evaluation English |
| spellingShingle | Barbecuing Beef - Quality Beef - Sensory evaluation Choon, Y. Cheok Chin , Nyuk Ling Yusof, Yus Aniza Mustapa Kamal, Siti Mazlina Sazili, Awis Qurni The effects of satay marination on three beef muscle types |
| title | The effects of satay marination on three beef muscle types |
| title_full | The effects of satay marination on three beef muscle types |
| title_fullStr | The effects of satay marination on three beef muscle types |
| title_full_unstemmed | The effects of satay marination on three beef muscle types |
| title_short | The effects of satay marination on three beef muscle types |
| title_sort | effects of satay marination on three beef muscle types |
| topic | Barbecuing Beef - Quality Beef - Sensory evaluation |
| url | http://psasir.upm.edu.my/id/eprint/17143/ http://psasir.upm.edu.my/id/eprint/17143/1/The%20effects%20of%20satay%20marination%20on%20three%20beef%20muscle%20types.pdf |