Marination ingredients on meat quality and safety—A review
SM Ehsanur Rahman, S Islam, J Pan… - Food Quality and …, 2023 - academic.oup.com
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 …
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 …
Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory …
The current study aimed to characterize homemade fermented pickle juice and evaluate its
efficacy as a marinade on physicochemical, microbiological, textural properties …
efficacy as a marinade on physicochemical, microbiological, textural properties …
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer
H Demir, S Çelik, YÇ Sezer - Food Science and Technology …, 2022 - journals.sagepub.com
This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation
(VI) pretreatment techniques applied for the improvement of tenderness on the quality of …
(VI) pretreatment techniques applied for the improvement of tenderness on the quality of …
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-
based marinade at 3 different concentrations (25%, 50%, and 100%) and marination …
based marinade at 3 different concentrations (25%, 50%, and 100%) and marination …
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in beef tenderloins
In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the
formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the …
formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the …
[HTML][HTML] Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration …
The heat-induced (121° C, 10 or 30 min) formation of two potentially hazardous advanced
glycation end-products (AGEs), protein-bound N ɛ-carboxymethyllysine (CML) and N ɛ …
glycation end-products (AGEs), protein-bound N ɛ-carboxymethyllysine (CML) and N ɛ …
Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging
X Zhang, C Xu, T Hui, K Cai, H Zhou, C Chen, B Xu - Food Control, 2023 - Elsevier
Abstract Benzo [a] pyrene (BaP) is a polycyclic aromatic hydrocarbon (PAH) that has been
found in barbecued meat products and has shown carcinogenic properties in humans. The …
found in barbecued meat products and has shown carcinogenic properties in humans. The …
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
The purpose of the present research was to detect the efficacies of various vinegars (aronia,
grape and hawthorn) used as marination solutions on the physicochemical, technological …
grape and hawthorn) used as marination solutions on the physicochemical, technological …
Inhibition of Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice
The aim of this study was to investigate the effect of marinating beef tenderloin with
concentrated cranberry juice on the formation of Nε-(carboxymethyl) lysine (CML) and Nε …
concentrated cranberry juice on the formation of Nε-(carboxymethyl) lysine (CML) and Nε …