The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef

Longissimus dorsi muscle obtained from beef carcasses was used in this study. Meat cores 2.54 cm in diameter were marinated in 0.34, 0.68 and 1.02 M sodium chloride (NaCl) and 0.05, 0.1 and 0.15 M calcium chloride (CaCl2) solutions at 5 °C for 72 h. Warner Bratzler Shear (WBS) values were significantly different between samples. The samples marinated with CaCl2 held less water than those marinated in NaCl. Cooking losses were lower in the control samples than in the marinated samples. Differential scanning calorimetry was employed to determine the amount of bound water in the meat samples. The latent heat of melting (DHm) and bound water were found to be a function of moisture content.

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