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• W125200664 abstract "A series of experiments were undertaken to investigate the effects of satay marinade onbeef texture by measuring its physical changes in terms of weight gain, cooking loss andWBSF values. Experiment I was designed to find the main substances in satay marinadethat alters the weight gain, cooking loss and WBSF values. Tenderloin beef muscle wasselected and assigned into five treatments; i.e., control, brine solution, tamarind juice,tamarind juice plus salt and satay marinade for 30, 60, 90, 120, 150, and 180 minutes ofmarinating time. Experiment II was conducted to investigate the influence of muscles type,blade roast (BR), biceps femoris (BF) and semitendinosus (ST) on weight gain and cookingloss, and the semitendinosus muscle was used for further assessment of tenderness. All thebeef muscles were assigned into treatments and marinating times as defined in experimentI. Experiment III was designed to find the better marinating temperature between 4 °C (inrefrigerator) and 25 °C (room temperature) on weight gain for beef cuts in satay marinade Chuck tender beef cuts were assigned into two treatments of control and satay marinade intwo different marinating temperatures of 4 °C and 25 °C for 1st, 2nd, 3rd, 4th, 5th and 6th hourof marinating times. The marinating time was extended to 7th, 9th, 12th and 24th hour for the4°C in order to establish a relationship between weight gain and marinating time.Experiment IV was conducted to find the correlation between weight gain, cooking lossand WBSF values of tenderloin beef cuts marinated in satay marinade for 1, 2, 3, 4, 5, and6 hours marinating time at 4°C.Tenderloin beef cuts that were marinated in tamarind juice plus salt and satay marinade didnot show significant difference (P > 0.01) in weight gain, cooking loss and WBSF whichimplied that tamarind juice plus salt were the main substances in satay marinade whichattributed to changes in measured physical parameters. Although the tamarind juiceprovided the acidic condition to the marinades, it did not enhance meat water effectivelydue to the inductive effect of tartaric acid. Linear regression analysis found that thetenderness of tenderloin samples increases linearly (P < 0.05) with increasing weight gain,but it decreases linearly (P < 0.05) with increasing cooking loss, irrespective of treatments.The weight gain of both BF and ST were found significantly higher (P < 0.01) than BR,but showed no significant difference (P > 0.01) between themselves in brine solution,tamarind juice plus salt and satay marinade treatments, which implied that BF and STmuscles from the same carcass have almost similar water binding ability. The beef chuckcuts marinated in satay marinade at 4 °C is more flavourable in meat water enhancing compared to 25 °C (P < 0.01), but the influence of marinating temperature will only besignificance for at least two hours of marinating time. A best fitted equation wasestablished to express the relationship of weight gain of beef cuts marinated at 4 °C inresponse to marinating time up to 24th hour. Prediction from the equation found that theextended marinating time above six hours did not give any significant positive effect inwater enhancing for beef chuck muscles marinated in satay marinade at 4 °C, and theweight gain rate was found at highest rate at the first two hours of marination, particularlyat the beginning of 10 minutes.The strong negative correlation between weight gain and WBSF (P < 0.05), and positivecorrelation between cooking loss and WBSF values (P < 0.01) found for tenderloin meatmarinated in satay marinade highlighted the importance of water enhancement andcooking loss reduction in determining the tenderness of cooked tenderloin cuts. The localtenderloin beef and chuck tender block were recommended in preparation of satay basedon data obtained. Marinating time of two hours at 4 °C is sufficient for beef cuts toequilibrate with satay marinade in order to have maximum water enhanced" @default.
• W125200664 created "2016-06-24" @default.
• W125200664 creator A5049332192 @default.
• W125200664 date "2009-05-01" @default.
• W125200664 modified "2023-09-24" @default.
• W125200664 title "Effects of Marinating Factors on the Quality of Beef Satay" @default.
• W125200664 hasPublicationYear "2009" @default.
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