Microbiological and physical properties of beef marinated with garlic juice

Abstract

The study was carried out to investigate the effect of marination, performed by soaking of beef in garlic juice, on microbiological and physical properties. The study was committed to a completely randomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 that beef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature (25°C). Each treatment consisted of 4 replications. Examination upon experimental parameters was conducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria, total coliform and water holding capacity of beef were significantly (P<0.05) affected by marination with garlic juice. Conversely, cooking loss was not significantly affected (P>0.05) by the treatments. As a conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and water holding capacity, but could not reduce cooking loss.