Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

Charles Odilichukwu R Okpala; Szymon Juchniewicz; Katarzyna Leicht; Małgorzata Korzeniowska; Raquel P F Guiné

doi:10.7717/peerj.15116

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

PeerJ. 2023 Mar 16:11:e15116. doi: 10.7717/peerj.15116. eCollection 2023.

Authors

Charles Odilichukwu R Okpala^{1

2}, Szymon Juchniewicz², Katarzyna Leicht², Małgorzata Korzeniowska², Raquel P F Guiné³

Affiliations

¹ UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, Georgia, United States.
² Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland.
³ Centre for Natural Resources, Environment and Society (CERNAS-IPV), Polytechnic Institute of Viseu, Viseu, Portugal.

Abstract

Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2'-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.

Keywords: Beef entrecôte; Herbs and spices; Marination; Product development; Thermal processing.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Antioxidants*
Cattle
Farms
Meat* / analysis
Plant Extracts
Taste
Thiobarbituric Acid Reactive Substances
Weight Loss

Substances

Antioxidants
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
Thiobarbituric Acid Reactive Substances
Plant Extracts

Grants and funding

Charles Odilichukwu R. Okpala, Katarzyna Leicht, Szymon Juchniewicz, and Małgorzata Korzeniowska received financial support from Wrocław University of Environmental and Life Sciences, Poland. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.