Development of marinated beef pieces

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.