References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2024-9-4-360-366

meat-411

Research Article

Статьи

Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning

https://orcid.org/0009-0005-6589-0512

Ramadhani

A. M.

Assyifa Maulida Ramadhani, Magister Student, Department of Animal Production and Technology, Faculty of Animal Science

16680, Bogor

assyifa00ramadhani@apps.ipb.ac.id

https://orcid.org/0000-0002-0517-3002

Suryati

Tuti Suryati, Doctor, Department of Animal Production and Technology, Faculty of Animal Science

16680, Bogor

suryati@apps.ipb.ac.id

https://orcid.org/0000-0002-4811-5101

Apriantini

Astari Apriantini, Doctor, Department of Animal Production and Technology, Faculty of Animal Science

16680, Bogor

astari87@apps.ipb.ac.id

IPB UniversityIndonesia

2024

20012025

94360366

2025

Ramadhani A.M., Suryati T., Apriantini A.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/411

Grilled beef processed with high temperature has the potential to form toxic compounds that are mutagenic and carcinogenic. This can be prevented by using beef cuts with low-fat content and antioxidant-rich spices, such as torch ginger (Etlingera elatior) flower. This study is aimed to analyze the physicochemical characteristics and antioxidant activity of grilled beef using different beef cuts and application of torch ginger flower in seasoning. Tenderloin and brisket cuts were chosen to represent the low fat and high fat content of the meat. The beef was seasoned with torch ginger flower as one of ingredients for marinade and for dipping sauce, and cooked using grilling method. This study was designed using randomized block design (CRD) with 2 × 6 factorial pattern, consisting of two beef cuts and six seasoning methods with three blocks of the samples manufacturing periods. The differences in beef cuts used to cook grilled beef were related to pH value, water, protein, fat, and malondialdehyde (MDA) content. The use of tenderloin cuts featured lower MDA levels (p ≤ 0,05) than brisket cuts. Tenderloin cuts MDA content was 3,76 mg/kg while brisket cuts had MDA content of 1,67 mg/kg. The application of torch ginger flower in seasoning can increase water content and antioxidant activity while also reduce MDA levels in grilled beef. Soaking of beef in seasoning marinade without torch ginger flower and dipping sauce with the addition of torch ginger flower has resulted to the highest (p ≤ 0,05) antioxidant capacity (135,19 mg EVC g-1), which is more effective compared to other seasoning modes.

beef cutsdipping saucegrilled beefmarinadetorch ginger flower

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The authors declare that there are no conflicts of interest present.