Meat production in Benin is primarily supplied by the
national cattle herd, which comprises a genetic diversity predominated by the
Borgou breed. The quality attributes of beef are directly influenced by
processing techniques such as marination and cooking. Marination plays a
crucial role in improving tenderness, juiciness, and flavour while also
conferring antioxidant and antimicrobial effects that enhance meat safety and
shelf life. The aim of the study was to evaluate the effects of marination and
cooking duration and temperature on the technological properties and sensory
profile of Borgou beef. This study was conducted from April 2020 to December
2023, at the central slaughterhouse of Parakou and at the Quality Control Unit
of the laboratory of Nutrition and Food Sciences of the University of Parakou,
located in the Department of Borgou in Benin. To this end, 10 composite samples
of Longissimus thoracis muscles of Borgou cattle were sampled and used for the
analyses according to the recommended AOAC and ISO standards. The study showed
that the values of the ratio L1*/L0* and a/a₀ differ significantly between meat
cooked at 99°C and 66°C. The various stages of heating are visually reflected
by the change in colour from red to white-gray, then brown, and finally black.
At 66°C and 99°C, samples whiten and do not change colour until the end of
cooking, except for some brown traces. Marination affects the technological
properties of both raw and cooked meat. The luminance of marinated meat is
significantly higher than that of control (non-marinated) samples (p<0.01).
Conversely, the red index of marinated meat is significantly lower than that of
control samples (p<0.05). Regarding the yellow index, the highest value was
recorded in meat marinated with Curcuma longa (p<0.05). The most intense hue
was observed in the control lot. Only the chroma of the meat was unaffected by
marination. The pH of marinated meats is significantly more acidic than that of
the control lot. Turmeric marination significantly reduces cooking loss,
whereas bay leaves promote higher water release during cooking (p<0.001).
The integration of traditional aromatic plants not only improves
physicochemical stability and sensory attributes but also provides natural
antioxidant and antimicrobial benefits. Future studies should investigate the
antimicrobial activity of the different marinades used in the study and assess
the microbiological safety of the marinated beef.
Author(s) Details
Polycarpe Ulbad
TOUGAN
Department of Nutrition and Agro-Food Sciences, Faculty of Agronomy,
University of Parakou, BP 123 Parakou, Benin and Laboratory of Food Security
and Quality of Gembloux Agro-Bio Tech, University of Liège, Passage des
Déportés 2-5030 Gembloux, Belgium.
Nathalie KOUBIA
Department of Nutrition and Food Sciences, Faculty of Agronomy, University
of Abomey-Calavi, Benin.
Please see the book here :- https://doi.org/10.9734/bpi/mbrao/v5/6669
