Effect of marinating temperatures on physical changes of traditionally marinated beef satay.
The effects of marination on weight gain was studied by seasoning tender block cuts of beef chuck in satay marinades at two temperatures to emulate household practices of marination process. Marinating at 4C gave a higher total weight gain, 17.05% compared to only 7.74% for marination at 25C. The we...
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| Format: | Article |
| Language: | English English |
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Wiley Periodicals Inc.
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23666/ http://psasir.upm.edu.my/id/eprint/23666/1/Effect%20of%20marinating%20temperatures%20on%20physical%20changes%20of%20traditionally%20marinated%20beef%20satay.pdf |
| _version_ | 1848844822030319616 |
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| author | Chin, Nyuk Ling Sazili, Awis Qurni Yusof, Yus Aniza Mustapa Kamal, Siti Mazlina Cheok, Choon Yoong |
| author_facet | Chin, Nyuk Ling Sazili, Awis Qurni Yusof, Yus Aniza Mustapa Kamal, Siti Mazlina Cheok, Choon Yoong |
| author_sort | Chin, Nyuk Ling |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effects of marination on weight gain was studied by seasoning tender block cuts of beef chuck in satay marinades at two temperatures to emulate household practices of marination process. Marinating at 4C gave a higher total weight gain, 17.05% compared to only 7.74% for marination at 25C. The weight gain reached its maximum after 2 h, and thereafter stabilized. The two models describing the weight gain as a function of marinating time, y = 3lnx + 12.5 and y = 13.5x0.15, had a R2 of 0.825 and 0.797, respectively. In predicting meat tenderness using the Warner-Bratzler shear force values, a strong positive correlation with the cooking loss (P < 0.01) and a negative correlation with the weight gain (P < 0.05) illustrated the importance of cooking loss or water enhancement in affecting tenderness of cooked beef. |
| first_indexed | 2025-11-15T08:37:01Z |
| format | Article |
| id | upm-23666 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:37:01Z |
| publishDate | 2011 |
| publisher | Wiley Periodicals Inc. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-236662015-10-05T03:53:30Z http://psasir.upm.edu.my/id/eprint/23666/ Effect of marinating temperatures on physical changes of traditionally marinated beef satay. Chin, Nyuk Ling Sazili, Awis Qurni Yusof, Yus Aniza Mustapa Kamal, Siti Mazlina Cheok, Choon Yoong The effects of marination on weight gain was studied by seasoning tender block cuts of beef chuck in satay marinades at two temperatures to emulate household practices of marination process. Marinating at 4C gave a higher total weight gain, 17.05% compared to only 7.74% for marination at 25C. The weight gain reached its maximum after 2 h, and thereafter stabilized. The two models describing the weight gain as a function of marinating time, y = 3lnx + 12.5 and y = 13.5x0.15, had a R2 of 0.825 and 0.797, respectively. In predicting meat tenderness using the Warner-Bratzler shear force values, a strong positive correlation with the cooking loss (P < 0.01) and a negative correlation with the weight gain (P < 0.05) illustrated the importance of cooking loss or water enhancement in affecting tenderness of cooked beef. Wiley Periodicals Inc. 2011-08 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/23666/1/Effect%20of%20marinating%20temperatures%20on%20physical%20changes%20of%20traditionally%20marinated%20beef%20satay.pdf Chin, Nyuk Ling and Sazili, Awis Qurni and Yusof, Yus Aniza and Mustapa Kamal, Siti Mazlina and Cheok, Choon Yoong (2011) Effect of marinating temperatures on physical changes of traditionally marinated beef satay. Journal of Food Processing and Preservation, 35 (4). pp. 474-482. ISSN 0145-8892 http://onlinelibrary.wiley.com/ 10.1111/j.1745-4549.2010.00490.x English |
| spellingShingle | Chin, Nyuk Ling Sazili, Awis Qurni Yusof, Yus Aniza Mustapa Kamal, Siti Mazlina Cheok, Choon Yoong Effect of marinating temperatures on physical changes of traditionally marinated beef satay. |
| title | Effect of marinating temperatures on physical changes of traditionally marinated beef satay. |
| title_full | Effect of marinating temperatures on physical changes of traditionally marinated beef satay. |
| title_fullStr | Effect of marinating temperatures on physical changes of traditionally marinated beef satay. |
| title_full_unstemmed | Effect of marinating temperatures on physical changes of traditionally marinated beef satay. |
| title_short | Effect of marinating temperatures on physical changes of traditionally marinated beef satay. |
| title_sort | effect of marinating temperatures on physical changes of traditionally marinated beef satay. |
| url | http://psasir.upm.edu.my/id/eprint/23666/ http://psasir.upm.edu.my/id/eprint/23666/ http://psasir.upm.edu.my/id/eprint/23666/ http://psasir.upm.edu.my/id/eprint/23666/1/Effect%20of%20marinating%20temperatures%20on%20physical%20changes%20of%20traditionally%20marinated%20beef%20satay.pdf |