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Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

2023Journal article Open access
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dc.contributor.authorOkpala, Charles Odilichukwu R.
dc.contributor.authorJuchniewicz, Szymon
dc.contributor.authorLeicht, Katarzyna
dc.contributor.authorKorzeniowska, Małgorzata
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2023-03-17T11:05:58Z
dc.date.available2023-03-17T11:05:58Z
dc.date.issued2023
dc.description.abstractUnderstanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOkpala COR, Juchniewicz S, Leicht K, Korzeniowska M, Guiné RPF. (2023). Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes. PeerJ, 11:e15116 (26 pp.).pt_PT
dc.identifier.doi10.7717/peerj.15116pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7679
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectBeef entrecôtept_PT
dc.subjectThermal processingpt_PT
dc.subjectProduct developmentpt_PT
dc.subjectHerbs and spicespt_PT
dc.subjectMarinationpt_PT
dc.titleMarinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPagee15116pt_PT
oaire.citation.titlePeerJpt_PT
oaire.citation.volume11pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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