The effect of meat marinating with lactic and citric acid on some physicochemical and electrophoretic pattern of beef burger

Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 °C for 15h and was used in formulation of beef burgers. According to control sample, the highest redness (a*) value was found in the lowest concentration of lactic acid while the lowest a* value was in the highest concentration of citric acid. Shear force value indicated that lactic acid had a tenderizing effect particularly at the lowest concentration and had a positive effect on overall acceptability. Electrophoresis of proteins showed that band intensity had decreased in 0.5% acid treatments, compared to the control sample. It seems that meat acid marination is an applicable technique to tenderize beef burgers with high percentage of meat.