Marination ingredients on meat quality and safety—A review
The practice of utilizing various categories of ingredients for marination has been prevalent
in both home cooking and the meat industry for an extended period. Meat and meat products …
in both home cooking and the meat industry for an extended period. Meat and meat products …
Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review
Marinating is a traditional method of improving the quality of meat, but it has been modified
in response to consumer demand for “clean label” products. The aim of this review is to …
in response to consumer demand for “clean label” products. The aim of this review is to …
Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination
This study was designed to investigate the effects of vinegar‐based marinades on pH,
technological properties, color, microstructure, texture, and sensory characteristics of 9‐year …
technological properties, color, microstructure, texture, and sensory characteristics of 9‐year …
Effects of marinades prepared from food industry by-products on quality and biosafety parameters of lamb meat
This study aimed to develop marinade formulas based on by-products from the dairy, berry,
and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and …
and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and …
Dietary bamboo leaf flavonoids improve quality and microstructure of broiler meat by changing untargeted metabolome
G Cao, H Wang, Y Yu, F Tao, H Yang, S Yang… - Journal of Animal …, 2023 - Springer
Background Dietary bamboo leaf flavonoids (BLFs) are rarely used in poultry production,
and it is unknown whether they influence meat texture profile, perceived color, or …
and it is unknown whether they influence meat texture profile, perceived color, or …
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis
Marinating is a technique applied to soften, flavor and extend the shelf life of meat before
cooking. In this study, it was aimed to determine the changes in physico-chemical quality …
cooking. In this study, it was aimed to determine the changes in physico-chemical quality …
Influence of different cooking methods on fillet steak physicochemical characteristics
Meat is a source of protein widely consumed by the population in many countries due mainly
to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking …
to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking …
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices
DM Choi, HY Kim, SH Lee - Food Science of Animal Resources, 2024 - kosfaj.org
In this study, we analyzed the physicochemical and sensory properties of black goat jerky
marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; …
marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; …
[HTML][HTML] Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
The aim of this study was to evaluate the addition of a cocktail of three lactic acid bacteria
(LAB)(Lactococcus lactis, Lacticaseibacillus paracasei and Lactiplantibacillus plantarum) as …
(LAB)(Lactococcus lactis, Lacticaseibacillus paracasei and Lactiplantibacillus plantarum) as …
[HTML][HTML] Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak
AJ Javan, F Mirhaj, N Khorshidian… - Applied Food Research, 2025 - Elsevier
Softer and juicier meat is widely preferred and different ingredients have been used for
marination of meat and improving its tenderness. This study aimed to investigate the effects …
marination of meat and improving its tenderness. This study aimed to investigate the effects …