Beef shank Pineapple vinegar marinade optimization: Relationship between textural and physical characteristics

Abstract

Shank meat has a tough texture that limited its culinary applications due to its high concentration of connective tissue. The purpose of this study was to determine how marinating beef shank with pineapple vinegar affected its physical characteristics (pH and water-holding capacity (WHC)), texture profile (hardness, springiness, and cohesiveness), and the relationship between both. A completely randomized design with six replications was employed. The treatments consisted of a control, not marinated, and marination in pineapple Vinegar solutions at concentrations of 8% and 16%. Water-holding capacity and hardness of the meat were significantly (P < 0.01) reduced with the increase in the concentration of pineapple vinegar. Contrastively, springiness and cohesiveness were not affected (P > 0.05). Soaking beef shank with pineapple vinegar has enhanced the quality and tenderness of the meat, and the most favorable concentration is found to be 16%. The association between WHC and meat texture, however, is closer than between WHC and pH. It thus provides useful insights into the utilization of natural meat tenderizers to increase the quality of tougher meat cuts and perspectives for industrial and domestic applications.