The Impact of Thermal Processing Methods and Marination Techniques on Meat Quality
DOI:
https://doi.org/10.15611/nit.2024.40.09Keywords:
methods of thermal meat processing, frying, baking, grilling, boiling, sous-videAbstract
Aim: The aim of the study was to examine the impact of various thermal processing methods and marination techniques on the sensory quality, nutritional value, and health safety of meat. Both traditional and modern meat preparation techniques were considered, taking into account the changing consumer expectations regarding quality, nutritional value, and food safety.
Methodology: A literature review was conducted on thermal processing methods such as frying, baking, grilling, boiling, sous-vide, microwave treatment, and braising, focusing on their impact on meat properties. Special attention was given to the marination process, including both traditional and innovative techniques, such as the use of plant enzymes, herbs, spices, fruits, and microalgae.
Results: The study found that thermal processing methods significantly influence the sensory qualities and nutritional value of meat but can also lead to the formation of harmful chemical compounds, such as heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAH). In contrast, marination using natural ingredients, such as fruits, herbs, and microalgae, improves meat quality, reduces health risks, and enhances its nutritional value.
Implications and recommendations: The findings highlight the importance of selecting appropriate thermal processing methods and marination techniques to improve meat quality and minimize health risks. It is recommended to further analyze consumer preferences to better tailor meat preparation techniques to their expectations and needs.
Originality/value: This study combines an analysis of traditional and modern meat preparation methods, emphasizing their impact on sensory quality and health safety. A key aspect is the consideration of innovative marination techniques, which may serve as alternatives to conventional methods while promoting healthier eating habits.
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