Economic and technological aspects of tenderness of adults beef through marinating
Close
Articolul precedent
Articolul urmator
382 3
Ultima descărcare din IBN:
2022-09-08 11:20
SM ISO690:2012
ISTRATI, Daniela Ionela, VIZIREANU, Camelia, DIMA, Felicia, GARNAI, Maria, DINICA, Rodica-Mihaela. Economic and technological aspects of tenderness of adults beef through marinating. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 377-381. ISBN 978-9975-87-428-1.
EXPORT metadate:
Google Scholar
Crossref
CERIF

DataCite
Dublin Core
Modern Technologies in the Food Industry
Vol.1, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Economic and technological aspects of tenderness of adults beef through marinating


Pag. 377-381

Istrati Daniela Ionela, Vizireanu Camelia, Dima Felicia, Garnai Maria, Dinica Rodica-Mihaela
 
"Dunarea de Jos" University of Galati
 
Disponibil în IBN: 29 septembrie 2020


Rezumat

Meat, steaks basic structure provides high biological value protein with essential amino acids in a balanced proportion corresponding to the metabolic needs of the body. Recent research has revealed that marinating meat before grilling leads to a reduction heterocyclic amine content after heat treatment, which is explained by lowering of the temperature and time of roasting or heat treatment methods used. Also, the addition of fruit pulp, garlic and other spices contribute to decreased production of heterocyclic amines due to their antioxidant activity. [Jacob Schor, ND, FABNO, 2010]. The research was aimed the marinated effect on thermal losses of adult beef. To increase the tenderness of beef, we used local spices and seasoning herbs: field thyme (Thymus vulgaris), marjoram (Majorana hortensis), horseradish (Armoracia rusticana), garlic (Allium sativum), honey and wine. It was also pursued on the economic aspect expenses involved in marinating beef, knowing that any superior processing is reflected later in the price of the finished product.

Cuvinte-cheie
marinades, beef tenderness, grilling, economical aspects

Dublin Core Export

<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'>
<dc:creator>Istrati, D.</dc:creator>
<dc:creator>Vizireanu, C.</dc:creator>
<dc:creator>Dima, F.</dc:creator>
<dc:creator>Garnai, M.C.</dc:creator>
<dc:creator>Dinica, R.</dc:creator>
<dc:date>2012</dc:date>
<dc:description xml:lang='en'><p>Meat, steaks basic structure provides high biological value protein with essential amino acids in a balanced proportion corresponding to the metabolic needs of the body. Recent research has revealed that marinating meat before grilling leads to a reduction heterocyclic amine content after heat treatment, which is explained by lowering of the temperature and time of roasting or heat treatment methods used. Also, the addition of fruit pulp, garlic and other spices contribute to decreased production of heterocyclic amines due to their antioxidant activity. [Jacob Schor, ND, FABNO, 2010]. The research was aimed the marinated effect on thermal losses of adult beef. To increase the tenderness of beef, we used local spices and seasoning herbs: field thyme (Thymus vulgaris), marjoram (Majorana hortensis), horseradish (Armoracia rusticana), garlic (Allium sativum), honey and wine. It was also pursued on the economic aspect expenses involved in marinating beef, knowing that any superior processing is reflected later in the price of the finished product.</p></dc:description>
<dc:source>Modern Technologies in the Food Industry (Vol.1) 377-381</dc:source>
<dc:subject>marinades</dc:subject>
<dc:subject>beef tenderness</dc:subject>
<dc:subject>grilling</dc:subject>
<dc:subject>economical aspects</dc:subject>
<dc:title>Economic and technological aspects of tenderness of adults beef through marinating</dc:title>
<dc:type>info:eu-repo/semantics/article</dc:type>
</oai_dc:dc>