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ABSTRACTBeef semitendinosus (ST) muscle was marinated for 24 h in 2% NaCl solution, and 1.5% lactic, acetic and citric acid solutions individually and in mixed marinades for the combination of NaCl and three kinds of weak organic acids, respectively. The effectiveness of marinades on beef ST muscle was investigated. Changes in denaturation characteristics of connective tissue collagen were examined using differential scanning calorimetry; microstructural changes of collagenous fibers were observed with scanning electron microscopy; and textural properties of meat were studied by texture profile analysis. The results showed that: marinating with organic acids and NaCl increased filtering residue contents of connective tissue significantly, especially for the presence of NaCl in organic acids compared with marinating in acids alone. Meat marinated in 2% NaCl and the presence of NaCl in citric acid significantly increased the mechanical strength (MS) of connective tissue, and other marinating treatments had a significant reduction on MS. Marinating resulted in denaturation of the intramuscular heat‐insoluble collagen as exhibited by the lower onset (To) and peak (Tp) temperature compared with the control samples. After marinating, fiber diameter and perimysial thickness were decreased and arrangements of collagenous fibers were disordered. These changes of collagen characteristics contributed to the significant effects on meat quality and textural properties....
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