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- W2146232818 abstract "The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05) affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05) by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss." @default.
- W2146232818 created "2016-06-24" @default.
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- W2146232818 date "2011-09-14" @default.
- W2146232818 modified "2023-09-27" @default.
- W2146232818 title "MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE" @default.
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- W2146232818 doi "https://doi.org/10.14710/jitaa.36.3.166-170" @default.
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