Effect of unconventional marinades on beef quality

Abstract

There is consumer's preference for tender meat. The use of tenderizers to soften meat helps to reduce nutrient losses due to prolonged cooking. This study was conducted to compare the effects of four unconventional marinades (Pawpaw leaves extract, Lime-juice, and Carbonated drinks and distilled water) on the quality of beef. One thousand five hundred grams (1500 g) of beef excised from the thigh muscle was cut into twelve whole pieces of similar sizes and were randomly distributed into four experimental groups in a Complete Randomized Design (CRD). Treatment groups were randomly allotted to experimental marinades measuring 300mL with each marinade containing 100mL of tenderizers. Marination spanned for a period of 24 hours at a temperature of 4 °C. Data collected were: beef proximate composition, weights with pH of beef and marinades, cook and refrigeration losses and sensory scores. Results showed significantly (P<0.05) higher fat and Fe content in beef treated with Lime-juice and Pawpaw leaves extract-based marinades respectively. Marination did not affect (P>0.05) crude protein, ash, moisture content, and calcium. Weights and pH from beef and marinades varied significantly (P<0.05) after marination. Pawpaw leaves extract-based marinades produced more (P<0.05) tender beef; while beef marinated with carbonated drink marinade had significantly (P<0.05) better flavour and overall acceptability. It is therefore concluded that carbonated drink based marinades produced beef with the best quality.