{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T12:18:22Z","timestamp":1753877902930,"version":"3.41.2"},"reference-count":16,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,7,9]],"date-time":"2024-07-09T00:00:00Z","timestamp":1720483200000},"content-version":"vor","delay-in-days":190,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Animal Science Journal"],"published-print":{"date-parts":[[2024,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Hard meat has low market value; hence, we used bittern as a novel meat tenderizer for bovine <jats:italic>M. semitendinosus<\/jats:italic>, one of a hard muscle. We investigated the effects of beef immersion in bittern, a basic solution primarily comprising MgCl<jats:sub>2<\/jats:sub>, on textural properties and water\u2010holding capacity. Muscle samples from <jats:italic>M. semitendinosus<\/jats:italic> of Holstein steers were immersed in seven different solutions (RO, NaCl, MgCl<jats:sub>2<\/jats:sub>, red wine, pH\u20093, bittern, and pH\u20098) and heated at 80\u00b0C for 5min. The pH of the beef and immersion solutions, water\u2010holding capacity, and maximum load of the meat were measured. Although beef immersed in red wine (pH\u20093) had a lower pH and water\u2010holding capacity, that immersed in bittern (pH\u20098.4) had a higher pH and higher water holding capacity. These results indicate that immersion in acidic red wine may harden beef and that immersion in basic bittern may be more effective in maintaining water\u2010holding capacity and softening beef.<\/jats:p>","DOI":"10.1111\/asj.13977","type":"journal-article","created":{"date-parts":[[2024,7,10]],"date-time":"2024-07-10T05:20:22Z","timestamp":1720588822000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of bittern immersion on textural properties and water\u2010holding capacity in beef"],"prefix":"10.1111","volume":"95","author":[{"given":"Shiho","family":"Takada","sequence":"first","affiliation":[{"name":"Aomori Prefectural Industrial Technology Research Center Food Processing Station  Rokunohe Japan"},{"name":"Graduate School of Agriculture Iwate University  Morioka Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7167-6660","authenticated-orcid":false,"given":"Takayuki","family":"Muramoto","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture Iwate University  Morioka Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,7,9]]},"reference":[{"doi-asserted-by":"publisher","key":"e_1_2_6_2_1","DOI":"10.1016\/j.meatsci.2013.10.031"},{"doi-asserted-by":"publisher","key":"e_1_2_6_3_1","DOI":"10.11402\/cookeryscience1995.38.3_281"},{"doi-asserted-by":"publisher","key":"e_1_2_6_4_1","DOI":"10.2527\/1996.74191x"},{"key":"e_1_2_6_5_1","series-title":"Food Technology, New Series, II (XXXI), 9\u201316","volume-title":"Effect of papain and bromelain on muscle and collagen proteins in beef meat","author":"Ionescu A.","year":"2008"},{"doi-asserted-by":"publisher","key":"e_1_2_6_6_1","DOI":"10.1016\/S0309-1740(99)00153-9"},{"doi-asserted-by":"publisher","key":"e_1_2_6_7_1","DOI":"10.11402\/cookeryscience1968.13.3_197"},{"doi-asserted-by":"publisher","key":"e_1_2_6_8_1","DOI":"10.11402\/cookeryscience.47.190"},{"doi-asserted-by":"publisher","key":"e_1_2_6_9_1","DOI":"10.1111\/j.1365-2621.1996.tb10950.x"},{"doi-asserted-by":"publisher","key":"e_1_2_6_10_1","DOI":"10.1007\/s00217-003-0828-7"},{"doi-asserted-by":"publisher","key":"e_1_2_6_11_1","DOI":"10.1016\/0022-2836(67)90061-7"},{"key":"e_1_2_6_12_1","first-page":"245","article-title":"Sensory characterization of meat texture in sucking lambs. Methodology","volume":"16","author":"Ruiz de Huidobro F.","year":"2001","journal-title":"Investigaci\u00f3n Agraria, Producci\u00f3n y Sanidad Animales"},{"doi-asserted-by":"publisher","key":"e_1_2_6_13_1","DOI":"10.1016\/j.meatsci.2004.03.012"},{"doi-asserted-by":"publisher","key":"e_1_2_6_14_1","DOI":"10.2508\/chikusan.90.147"},{"doi-asserted-by":"publisher","key":"e_1_2_6_15_1","DOI":"10.2508\/chikusan.88.335"},{"doi-asserted-by":"publisher","key":"e_1_2_6_16_1","DOI":"10.2508\/chikusan.89.459"},{"doi-asserted-by":"publisher","key":"e_1_2_6_17_1","DOI":"10.3136\/nskkk1962.13.395"}],"container-title":["Animal Science Journal"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/asj.13977","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,12,27]],"date-time":"2024-12-27T01:43:16Z","timestamp":1735263796000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/asj.13977"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,1]]},"references-count":16,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2024,1]]}},"alternative-id":["10.1111\/asj.13977"],"URL":"https:\/\/doi.org\/10.1111\/asj.13977","archive":["Portico"],"relation":{},"ISSN":["1344-3941","1740-0929"],"issn-type":[{"type":"print","value":"1344-3941"},{"type":"electronic","value":"1740-0929"}],"subject":[],"published":{"date-parts":[[2024,1]]},"assertion":[{"value":"2024-04-03","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-06-20","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-07-09","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e13977"}}