Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning
https://doi.org/10.21323/2414-438X-2024-9-4-360-366
Abstract
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.
About the Authors
A. M. Ramadhani
IPB University
Indonesia
Indonesia
Assyifa Maulida Ramadhani, Magister Student, Department of Animal Production and Technology, Faculty of Animal Science
16680, Bogor
T. Suryati
IPB University
Indonesia
Indonesia
Tuti Suryati, Doctor, Department of Animal Production and Technology, Faculty of Animal Science
16680, Bogor
A. Apriantini
IPB University
Indonesia
Indonesia
Astari Apriantini, Doctor, Department of Animal Production and Technology, Faculty of Animal Science
16680, Bogor
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For citations:
Ramadhani A.M., Suryati T., Apriantini A. Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning. Theory and practice of meat processing. 2024;9(4):360-366. (In Russ.) https://doi.org/10.21323/2414-438X-2024-9-4-360-366
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