The tenderisation of shin beef using a citrus juice marinade.

@article{Burke2003TheTO,
  title={The tenderisation of shin beef using a citrus juice marinade.},
  author={Rebecca M. Burke and Frank J Monahan},
  journal={Meat science},
  year={2003},
  volume={63 2},
  pages={
          161-8
        }
}
The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0-0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38… CONTINUE READING
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