Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks

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dc.contributor.authorUyarcan M.
dc.contributor.authorKayaardi S.
dc.date.accessioned2024-07-22T08:09:05Z
dc.date.available2024-07-22T08:09:05Z
dc.date.issued2019
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. © 2019 Chiriotti Editori. All rights reserved.
dc.identifier.DOI-ID10.14674/IJFS-1422
dc.identifier.issn11201770
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/14666
dc.language.isoEnglish
dc.publisherChiriotti Editori
dc.titleEffects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks
dc.typeArticle

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