Marinade pH Affects Textural Properties of Beef

D. C. ORESKOVICH, P. J. BECHTEL, F. K. McKEITH, J. NOVAKOFSKI, E. J. BASGALL

Research output: Contribution to journalArticle

Abstract

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 languageEnglish (US)
Pages (from-to)305-311
Number of pages7
JournalJournal of food science
Volume57
Issue number2
DOIs
StatePublished - Mar 1992

ASJC Scopus subject areas

  • Food Science

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    ORESKOVICH, D. C., BECHTEL, P. J., McKEITH, F. K., NOVAKOFSKI, J., & BASGALL, E. J. (1992). Marinade pH Affects Textural Properties of Beef. Journal of food science, 57(2), 305-311. https://doi.org/10.1111/j.1365-2621.1992.tb05482.x