<?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>