Abstract：
Hard meat has low market value; hence, we used bittern as a novel meat tenderizer for bovine M. semitendinosus, one of a hard muscle. We investigated the effects of beef immersion in bittern, a basic solution primarily comprising MgCl2, on textural properties and water-holding capacity. Muscle samples from M. semitendinosus of Holstein steers were immersed in seven different solutions (RO, NaCl, MgCl2, red wine, pH 3, bittern, and pH 8) and heated at 80°C for 5min. The pH of the beef and immersion solutions, water-holding capacity, and maximum load of the meat were measured. Although beef immersed in red wine (pH 3) had a lower pH and water-holding capacity, that immersed in bittern (pH 8.4) had a higher pH and higher water holding capacity. These results indicate that immersion in acidic red wine may harden beef and that immersion in basic bittern may be more effective in maintaining water-holding capacity and softening beef.
摘要：
硬肉的市场价值较低；因此，我们用卤水作为牛半腱肌的新型嫩肉剂，一块坚硬的肌肉.我们调查了牛肉浸泡在卤水中的影响，主要包含MgCl2的碱性溶液，取决于质地性质和持水能力。将荷斯坦牛的半腱肌的肌肉样品浸入七个不同的溶液中（RO，NaCl,MgCl2，红酒，pH3，卤水，和pH8）并在80°C下加热5min。牛肉和浸泡溶液的pH值，保水能力，并测量了肉的最大负荷。尽管浸泡在红酒（pH3）中的牛肉具有较低的pH和保水能力，浸入盐卤（pH8.4）中的pH值较高，持水量较高。这些结果表明，浸入酸性红酒中可能会使牛肉变硬，而浸入碱性卤水中可能更有效地保持持水性和软化牛肉。
