Title

The Tenderisation of Shin Beef Using a Citrus Juice Marinade

Authors

Roisin Burke, Technological University DublinFollow
Frank Monahan, University College Dublin, IrelandFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

1. NATURAL SCIENCES

Publication Details

Meat Science

Volume 63, Issue 2, February 2003, Pages 161-168

Abstract

The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0–0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38% distilled water) mean pH decreased from 5.7 to 3.1 and mean sample weight increased by ∼65%. The mean Warner–Bratzler shear force value decreased from 178 to 44 N cm⁻² following marination while mean sensory analysis scores for tenderness and juiciness increased following marination. A mean total collagen content of 1.4 g/100 g was recorded in shin beef of which 9% was soluble in unmarinated samples and 29% was soluble in marinated samples. The results indicated that the tenderisation of beef samples using a citrus juice marinade could be attributed to marinade uptake by muscle proteins and also to solubilisation of collagen.

Recommended Citation

Burke, R.M. and Monahan, F.J. (2003). The tenderisation of shin beef using a citrus juice marinade. Meat Science, 63 (2), pp.161-168. doi:10.1016/S0309-1740(02)00062-1

DOI

10.1016/S0309-1740(02)00062-1