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Meat Sci. 2014 Mar;96(3):1133-40. doi: 10.1016/j.meatsci.2013.10.031. Epub 2013 Nov 1.

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat.

Author information

1
CIRAD, UMR QualiSud, Food Process Engineering TA B-95/15, 73 rue JF Breton, 34398 Montpellier Cedex 5, France. Electronic address: thierry.goli@cirad.fr.
2
CIRAD, UMR QualiSud, Food Process Engineering TA B-95/15, 73 rue JF Breton, 34398 Montpellier Cedex 5, France.
3
Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier Cedex 5, France.
4
Polytech Montpellier, Université Montpellier 2, Place Eugène Bataillon-CC 419, 34095 Montpellier Cedex 5, France.

Abstract

Turkey breast cubes underwent acidic marination in the presence of salt. The transfer of water, salt and acid was measured, and texture was assessed on the cooked meat. While significant mass gains were observed during marination, from 20 minutes of immersion onwards, only long durations produced an overall matter balance greater than that of non-marinated meat. From the first minutes of immersion, these transfers caused hardening, regardless of the presence of salt in the marinade. For longer durations, only in the absence of salt was significant tenderizing seen in comparison to the non-marinated control. This effect appears to be due on the one hand to passing the isoelectric pH of the meat during acidification, and on the other hand to setting up antagonistic mechanisms breaking down or reinforcing connective tissues by acid and salt respectively. The high degree of tenderization observed in a water-acid solution can be explained partly by dilution of the fiber load per section unit due to protein solubilization.

KEYWORDS:

Acetic acid; Marination; Mass transfer; Salt; TPA; Tenderness

PMID:
24334031
DOI:
10.1016/j.meatsci.2013.10.031
[Indexed for MEDLINE]

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