Meat tenderness

What is it about?

The purpose of this study was to investigate the combined effect of spices and wine base marinades on tenderization in bovine Biceps femoris muscle. Furthermore, this study identified the myofibrillar protein degradation that influences meat tenderness and colour stability of the beef muscle.

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Why is it important?

Meat quality can be defined as a combination of sensory characteristics and technological aspects, such as colour, water-holding capacity, cooking losses and texture. Marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants might be used as a marinating agent for improving the tenderness of tough meat and decrease cooking losses with no effect on meat colour. It can be easily applied at household and industrial levels as an easy technique to improve meat tenderness. Improvement in tenderness will be of great value to both consumers and meat processors.

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