EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS

Simple item page
dc.contributor.authorUyarcan, M
dc.contributor.authorKayaardi, S
dc.date.accessioned2024-07-18T11:39:42Z
dc.date.available2024-07-18T11:39:42Z
dc.description.abstractThe influence of high pressure/marination treatment on the texture, myofibrillar protein structure, color and sensory properties of beef loin steaks was studied. Combined high pressure and marination treatment at 550 MPa significantly increased beef tenderness, but had a whitening/brightening effect on the color of the samples (P<0.05). High-pressure processing caused protein degradation, leading to texture development. Furthermore, the panelists gave the highest overall impression score to the 150 MPa pressurized samples. These results show that combined high pressure and marination treatment at 550 MPa can potentially improve the textural properties of beef loin steaks, although it is less favored than pressurization treatment.
dc.identifier.issn1120-1770
dc.identifier.other2239-5687
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/1847
dc.language.isoEnglish
dc.publisherCHIRIOTTI EDITORI
dc.subjectHIGH HYDROSTATIC-PRESSURE
dc.subjectOXIDATIVE STABILITY
dc.subjectLIPID OXIDATION
dc.subjectCHICKEN BREAST
dc.subjectMICROBIAL QUALITY
dc.subjectPLANT-EXTRACTS
dc.subjectGRAPE SEED
dc.subjectSHELF-LIFE
dc.subjectPORK MEAT
dc.subjectROSEMARY
dc.titleEFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS
dc.typeArticle

Files

Collections

Web of Science Koleksiyonu