Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts

作者：McMurtrie K E; Kerth C R^*; Bratcher C L; Curtis P A; Smith B

来源：Meat Science, 2012, 90(3): 747-754.

DOI：10.1016/j.meatsci.2011.11.006

• Beef
• Cured
• Forage-fed
• Marination
• Natural
• Sensory

Beef inside round roasts (n = 144) were cut from rounds obtained from both forage-finished cattle (n = 72) and commercially-sourced beef (n = 72). Roasts were portioned to weigh 0.45-0.68 kg each. Each roast was then randomly assigned one of the following treatments: control, injected-no cure, or injected-cured. Additionally, roasts were assigned a serving temperature (hot or cold) and storage treatments (0 d or 28 d post cooking). Roasts from forage-fed beef had a more red interior color and higher shear values, and also retained more brine than commercially-sourced beef (P%26lt;0.05). Curing roasts improved TBARS values in roasts served hot and significantly reduced sensory warmed-over and grassy flavors (P%26lt;0.05). Marinating forage-finished beef roasts significantly improves tenderness and flavor characteristics.

• 出版日期2012-3