Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak

The meat industry has an important role in developing the products that will meet the specific nutritional requirements. This has an association with the evolution of producing foodstuff-improved functional properties. Our experimental results represented the marinade containing asparagus juice (AJ) purely, and the mixture of AJ and traditional balsamic vinegar (TBV) significantly (p < .05) reduced the Warner-Bratzler shear force (WBSF), protein content, and drip loss. At the same time, the moisture content, cooking loss, myofibrillar, and sarcoplasmic proteins solubility as well as the overall acceptability of the treated beefsteak significantly (p < .05) increased. A significant (p < .05) R2 of 0.97 and 0.90 were determined between the total and myofibrillar as well as the total and sarcoplasmic soluble proteins respectively. Besides, the reverse linear correlation was considered between WBSF and overall acceptance of the marinated treatments. In conclusion, formulated marinade solutions with AJ and TBV have the potential to be utilized as an effective beefsteak tenderizer at both industrial and retail levels. Practical applications Textural quality and sensory characteristics are the primary factors for the commercialization of meat/meat products. Hence, their toughness can impair mastication. As a result, the elderly usually consume less meat, which leads to the loss of an important source of high-quality nutrients in this group. Therefore, this research assessed the effect of marinating time and marinade type on protein degradation and other commonly textural parameters as well as sensory attributes. The correlation studies are a good meat tenderness predictor to be made during conditioning and processing. This information could help meat processors expand plans and policies for improving the efficiency of texture-modified beef products for inclusion in the diet of older consumers.