The research was conducted at the School of Home Economics, Louisiana State Univ., Baton Rouge, LA 70803–4300.
Effect of Marination upon Mineral Content and Tenderness of Beef
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 662–663, March 1983
How to Cite
HOWAT, P. M., SIEVERT, L. M., MYERS, P. J., KOONCE, K. L. and BIDNER, T. D. (1983), Effect of Marination upon Mineral Content and Tenderness of Beef. Journal of Food Science, 48: 662–663. doi: 10.1111/j.1365-2621.1983.tb10819.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/27/82; accepted 1/4/83.
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.