Marination of sheep muscles under pressure and its effect on meat texture quality.

摘要

Marinated products are gaining importance in the market. Better penetration of salt(s) and/or acid(s) is desirable in marinated products. In order to improve ingredient penetration, experiments were carried out to marinate sheep thigh muscles under pressure. Semimembranosus and semitendinosus muscles from sheep, 4-5 years of age, were immersed (1:1) in a marinating solution consisting of 25 g citric acid and 200 g NaCl dissolved in 1 litre of water (pH adjusted to 1.5). Right thigh muscles immersed in marinating solution were subjected to a pressure of 0.25, 0.50 or 0.75 kg/cm2 (gauge) for 2 h at 27+or-2C, while muscles from the left thigh were held at atmospheric pressure for 2 h (control). Marination under pressure reduced muscle pH 2%-5%, increased titrable acidity 4%-19%, increased salt content 15%-45%, improved water-holding capacity 10%-21%, and reduced shear values 24%-48% depending on muscle and pressure applied. Thus, marination of muscles under pressure in the range of 0.25-0.75 kg/cm2 enhances the penetration of salt and acid and improves texture quality of muscles..