Optimization of Marinating Process and Evaluation of Storage Stability in Bovine By-products.

ABSTRACT: Given the demand for sustainable food solutions in China and the underutilization of bovine by-products, this study aimed to optimize the marinating process of bovine liver, heart, and rumen while evaluating their storage stability. An orthogonal experimental design was employed to systematically optimize the marinating agent ratio and incorporate natural antioxidants to inhibit lipid oxidation and microbial spoilage. Results demonstrated that the optimized marinating formula, which included 0.3 g/kg rosemary extract, exhibited optimal antioxidant and antimicrobial effects. This strategy not only slowed product pH decline but also improved product yield and texture, and significantly reduced thiobarbituric acid reactive substances (TBARS) values and carbonyl content (p < 0.05), whil

SUBMITTER: Qu Y 

PROVIDER: S-EPMC12428361 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature