Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef

Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef

This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS sta...

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Bibliographic Details
Main Authors: Yanfeng Huang, Shujie Yang, Longtao Zhang, Song Miao, Zhiyong Xu, Baodong Zheng, Kaibo Deng
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
marinated beef
vacuum tumbling
low sodium
quality
water-holding capacity
Online Access:https://www.mdpi.com/2304-8158/14/4/605
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