AN INVESTIGATION INTO THE EFFECT OF VERJUICE CONCENTRATION ON THE PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BEEF

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SABZI FERESHTEH; VARIDI MOHAMMADJAVAD; VARIDI MEHDI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2017 | Volume:6 | Issue:1 Page(s): 53-70

Download Full-Text

Persian Verion

View:

2,729

Download:

Cites:

Information Journal Paper

Title

AN INVESTIGATION INTO THE EFFECT OF VERJUICE CONCENTRATION ON THE PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BEEF

Author(s)

SABZI FERESHTEH | VARIDI MOHAMMADJAVAD | VARIDI MEHDI | Issue Writer Certificate

Keywords

BEEF BICEPS FEMORISQ1

TENDERIZATIONQ1

TEXTURAL PROPERTIESQ2

VERJUICEQ1

Abstract

This study was performed in order to examine the effect of VERJUICE concentration on the physicochemical and TEXTURAL PROPERTIES of BEEF BICEPS FEMORIS, which aimed at improving its tenderness and enhancing its marketability. To that end, VERJUICE (0, 30, 70 and 100%) and sodium chloride (2% w/w) were injected into the beef pieces with dimensions of 3´15´15 cm3 (10% of each piece initial weight). Then, for the uniform distribution of the solution on the surface and deep parts of the beef, the samples were immersed in VERJUICE solution (with the same concentration as was injected and at a ratio of 4: 1) and stored at 4 °C for 12 h. The results showed that as VERJUICE concentration increased, pH decreased significantly (P<0.05).Furthermore, storage in VERJUICE solution caused a significant increase (P<0.05) in the weight gain, cooking loss and water holding capacity (WHC) of the samples. The color parameters of L*and b* of the treated samples were significantly (P<0.05) higher than those of the control, whereas theira* were lower. The samples stored in VERJUICE 100% for 12 h had the highest Myofibrillar Fragmentation Index (MFI) and sarcomere length, while they had the lowest Warner-Bratzler Shear Force (WBSF). Therefore, it was concluded that VERJUICE solution can act as a replacement for the chemical tenderizers applied in the meat industry without any negative effect on other quality attributes.

Cites

No record.

References

No record.

Cite

APA: Copy

SABZI, FERESHTEH, VARIDI, MOHAMMADJAVAD, & VARIDI, MEHDI. (2017). AN INVESTIGATION INTO THE EFFECT OF VERJUICE CONCENTRATION ON THE PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BEEF. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 6(1), 53-70. SID. https://sid.ir/paper/233912/en

Vancouver: Copy

SABZI FERESHTEH, VARIDI MOHAMMADJAVAD, VARIDI MEHDI. AN INVESTIGATION INTO THE EFFECT OF VERJUICE CONCENTRATION ON THE PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BEEF. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;6(1):53-70. Available from: https://sid.ir/paper/233912/en

IEEE: Copy

FERESHTEH SABZI, MOHAMMADJAVAD VARIDI, and MEHDI VARIDI, “AN INVESTIGATION INTO THE EFFECT OF VERJUICE CONCENTRATION ON THE PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BEEF,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 1, pp. 53–70, 2017, [Online]. Available: https://sid.ir/paper/233912/en

Related Journal Papers