Acid Marination for Tenderness Enhancement of the Beef Bottom Round

Authors

Jeremy H. Hinkle, University of Nebraska-LincolnFollow
Chris R. Calkins, University of Nebraska-LincolnFollow
Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
Lasika S. Senaratne, University of Nebraska-LincolnFollow
Siroj Pokharel, University of Nebraska-LincolnFollow

Date of this Version

2010

Comments

Published in 2009 Nebraska Beef Cattle Report (Lincoln, NE: December, 2008). Copyright © 2008 The Board of Regents of the University of Nebraska.

Abstract

Two experiments were conducted to evaluate acid marination to enhance tenderness of the beef bottom round (m. biceps femoris). Both experiments consisted of 3 acid types (acetic, lactic, and citric) and two concentrations (0.1 and 0.5 M in Exp. 1; 0.75 and 1.5 M in Exp. 2). There were no effects of acid marination on beef tenderness in Exp. 1, although lightness (L*) increased and redness decreased from 0 to 8 hours post-marination. Acetic and lactic acid (0.75 or 1.5 M) improved shear force values above those achieved by citric acid. Both lightness and redness permanently decreased in Exp. 2. Beef can be tenderized using lactic or acetic acid, but discoloration as a consequence of acid treatment may compromise acceptability.