Study on the efficiency of pineapple juice with a salt solution on the consumption characteristics of Thai native cattle meat

Abstract

The research study the effect of pineapple juice in combination with a salt solution on the nutritional characteristics of native cattle meat. The experiment was conducted by marinated native cattle meat in pineapple juice with salt solution at ratios of 0:0 (T1), 100:0 (T2), 0:100 (T3), 25:75 (T4), 50:50 (T5) and 75:25 (T6). In completely randomized design (CRD)experiment and tested for consumer’s acceptance, chemical, physical and biological properties. The results show that consumers accept the appearance, color, texture, taste and overall score. The results of the consumer acceptance for appearance, color, odour, texture, taste and overall score of native cattle meat marinated with pineapple juice together with 0:100 pineapple-salt solution (T3) was higher than other experimental groups significantly marinated This shows acceptance at the level of like to like very much (4.47 - 6.20). However, total bacteria, color of meat (L*, a*), chroma, gumminess, chewiness, shear force and cooking loss do not find statistical differences between experimental groups. Physical properties, has value of pH with decreases while native cattle meat marinated in pineapple juice with salt solution at 0:100 ratio (T3) showed hardness was higher and springiness was similar with other groups statistically significant (p<0.05).