IMPACT OF SPICES and WINE-BASED MARINADES ON TENDERNESS, FRAGMENTATION OF MYOFIBRILLAR PROTEINS AND COLOR STABILITY IN BOVINE BICEPS FEMORIS MUSCLE

摘要

Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants such as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Once marinated, meat pieces were vacuum packed and stored at 4C for 12 days. Experimental data indicated that marination of bovine Biceps femoris muscle in wine-based marinades with spices and seasoning plants addition significantly decreased (P < 0.05) cooking losses. A significant increase in tenderness (P < 0.05) was observed in the samples marinated compared with the control. The effect of marination on biceps femoris muscle was not significant (P > 0.05) on L*, a* and b* but significant on Mb (myoglobin), MMb (metmyoglobin) and MbO(2) (oxymyoglobin) percentages. Electrophoretic pattern of muscle proteins showed reduction of molecular weight and relative density (%) of some protein fractions for marinated samples compared with the control.