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Economic and technological aspects of tenderness of adults beef through marinating

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dc.contributor.author ISTRATI, Daniela
dc.contributor.author VIZIREANU, Camelia
dc.contributor.author DIMA, Felicia
dc.contributor.author GARNAI, Maria
dc.contributor.author DINICA, Rodica
dc.date.accessioned 2019-11-05T11:52:19Z
dc.date.available 2019-11-05T11:52:19Z
dc.date.issued 2012
dc.identifier.citation ISTRATI, Daniela, VIZIREANU, Camelia, DIMA, Felicia, GARNAI, Maria, DINICA, Rodica. Economic and technological aspects of tenderness of adults beef through marinating. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 377-381. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6092
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject marinades en_US
dc.subject beef tenderness en_US
dc.subject grilling en_US
dc.subject economical aspects en_US
dc.title Economic and technological aspects of tenderness of adults beef through marinating en_US
dc.type Article en_US


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