Marinades of different pH were prepared from 0.1M phosphate buffers ranging in pH from 3.25 to 10.15, 0.1M sodium chloride, 0.4M phosphoric acid or 0.7M acetic acid. Beef cores were marinated and composition, texture, and structural properties were evaluated. Low and high muscle pH after marinating had positive effects on texture and resulted in increased water‐binding capacity, moisture content and decreased cooking losses. Electron microscopy indicated a loss of the M‐line at low pH and a loss of Z‐line material at high pH. Overall, both high and low marinade pH altered the textural properties of meat although, more rapid changes occurred at lower pH.
|Original language||English (US)|
|Number of pages||7|
|Journal||Journal of food science|
|State||Published - Mar 1992|
ASJC Scopus subject areas
- Food Science