Marination: Effect on Meat Safety and Human Health. A Review

University of Food Technologies, Department of Meat and Fish Technology, Technological Faculty, BG – 4002 Plovdiv, Bulgaria


VLAHOVA-VANGELOVA, D. and S. DRAGOEV, 2014. Marination: effect on meat safety and human health. A review. Bulg. J. Agric. Sci., 20: 503-509


Marinating is commonly used method which involves injection, tumbling or immersion to disperse in the muscle tissue solutions contained water, salt and other ingredients. There are several types of marinating according to added solution ingredients. While alkaline marinade solutions contain phosphates, the acid solutions are prepared with organic acids or their salts. Water-oil emulsions are the third type marinade solutions. The ingredients are used to enhance yield by increasing water content, to improve color, flavor and tenderness and to increase shelf-life in final product. The addition of synthetic or natural food additives may affect on lipid oxidation process. This review paper will discuss the influence of acid, alkaline or water-oil marination on the development of spoilage microflora, pathogens and conditionally pathogenic microorganisms. The advantages of marinating on lipid oxidation in raw meat and content of polycyclic aromatic hydrocarbons (PAH) and heterocyclic aromatic amines (HAA) in cooked marinated meat and human health will be described.

Key words: meat, spoilage micloflora, HAA, PAH, ingredients
Abbreviations: polycyclic aromatic hydrocarbons (PAH); heterocyclic aromatic amines (HAA); modified atmosphere package (MAP); total viable counts (TVC); sodium chloride (NaCl); Lactic acid bacteria (LAB); psychrotrophic bacteria count (PTC); 2-thiobarbituric acid reactive substances (TBARS); butyl hydroxyanisole (BHA).

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