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Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
Korean J. Food Sci. An. 2018;38:325-337
Published online April 30, 2018
© 2018 Korean Society for Food Science of Animal Resources

Eylem Ezgi Fadıloğlu1,* and Meltem Serdaroğlu2

1Yaşar University, School of Applied Sciences, Department of Gastronomy and Culinary Arts, 35100 Bornova, Turkey
2Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Turkey
Correspondence to: Eylem Ezgi Fadıloğlu
Yaşar University, School of Applied Sciences, Department of Gastronomy and Culinary Arts, 35100 Bornova, Turkey
Tel: +90-232-5708635 E-mail:
Received January 10, 2018; Revised February 21, 2018; Accepted February 26, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake, pH, free water, cooking loss, drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation, marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days, lowest CIE L* value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p<0.05). At day 0 and 3, the lowest CIE b* values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6, no significant differences were found in CIE b* values of all samples.
Keywords : marination, pre-rigor, post-rigor, storage, meat quality

August 2018, 38 (4)