Effect of Marination upon Mineral Content and Tenderness of Beef |
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| Authors: | PAULA M HOWAT LUCILLE M SIEVERT PAMELA J MYERS KENNETH L KOONCE THOMAS D BIDNER |
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| Affiliation: | Author Howat is with the School of Home Economics, Author Koonce is with the Dept. of Experimental Statistics, and Author Bidner is with the Dept, of Animal Science, Louisiana State Univ., Baton Rouge, LA 70803. Author Sievert, formerly with LSU, is now affiliated with St. Patrick's Hospital, Lake Charles, LA 70601. Author Myers, formerly with LSU, is now affiliated with Oak Grove Smoke House, Inc., Route 6, Box 133, Baton Rough. LA 70815 |
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| Abstract: | This study compared marinated and nonmarinated beef to determine differences in semimembranosus muscle tenderness and selected mineral content. The minerals analyzed were iron, zinc, magnesium and sodium. Marination resulted in a significantly more tender muscle, as determined by shear values and trained panel evaluations. Mineral content was significantly affected by marination with substantial losses of iron, zinc, and magnesium and increased sodium. Marination would be a feasible method of enhancing tenderness of more economical cuts of beef; however, the subsequent loss and/or gain of minerals should be considered. |
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