Farklı Aromatik Bitkilerle Marine Edilip Vakumlanarak Saklanan Dana Etlerinin Bazı Özelliklerinin İncelenmesi
Investigation of Some Properties of Beef Which is Vacuumed and Marinated with Different Aromatic Plants

Summary/Abstract: Meat and meat products are essential components of nutrition. Both fresh and processed meat products constitute an important part of our daily diet. Today, the changing socioeconomic status and taste have also changed and the ongoing habits in fresh meat consumption have started to differ. The consumption of marinated and crunched meat rather than direct cooking of meat has become quite common at home and outside consumption. In this study, thyme, sumac, bay leaf and rosemary, which contain many phenolic compounds and antimicrobial substances, were used in the marination process. Beef rib meats were treated with different natural aromatic plants in 1.5% and 3 ratios and rested by vacuum packaging. The chemical and sensory properties of the meats resting at + 2°C for 14 days were examined on the 0th 7th and 14th days. As a result of the analysis, statistical differences were observed in the pH and fat oxidation levels of the meats according to the control sample. Especially in samples with added sumac, pH decrease was significantly. When the results were evaluated from the sensory point of view, samples marinated with 1.5% bay leaf became the most liked product at the end of the 7th and 14th days, while the control sample was the least liked at the end of the 14th day. It has been determined that beef meat has a more preferable flavor with thyme, sumac, bay leaf and rosemary marinating.

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