Development of marinated beef pieces

Authors

  • Frank Rodríguez-Chirole Instituto de Investigaciones para la Industria Alimenticia
  • Magdalena Ramos-Sánchez Instituto de Investigaciones para la Industria Alimenticia
  • Ramón Santos-Lorenzo Instituto de Investigaciones para la Industria Alimenticia
  • Tatiana Beldarraín-Iznaga Instituto de Investigaciones para la Industria Alimenticia

Keywords:

marinated pieces, technology, beef meat, mechanical treatments

Abstract

In this work a marinated beef pieces technology was developed. Three marinate treatments (A: injection + massage + maceration) and three maceration times (4, 24 and 48 h) on sirloin pieces were applied. Weight increase, salt degree and sensorial evaluation were measured.  The best treatment was selected and was marinated sirloin pieces at pilot plant scale. It was packed on vacuum package using a complex material bag. All treatment permitted to get pieces marinated with optimal salt degree. Maceration time increment accentuated the weight increment and salt content. The best treatment to introduce in Cuban meat industry was massage and maceration during 24 h.

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Published

2023-12-12

Issue

Section

Original articles

How to Cite

Development of marinated beef pieces . (2023). Ciencia Y Tecnología De Alimentos, 24(2), 40-45. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/462

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