Effect of ginger rhizome extract on tenderness and shelf life of precooked lean beef

Abstract

The inclusion of crude ginger rhizome (zingiber officinale) extract at 0.5 to 1.0%(v/w) in the marination of marginally acceptable lean beef improved meat tenderness by 20-30% in the absence of 2% salt and by 35-45% in the presence of 2% salt. Ginger extract also retarded …