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Three treatments were compared: non-marinated control (C), brine (B; 2.5% NaCl), and NaCl with tamarind pulp (BPT; 2.5% NaCl + tamarind pulp). Tamarind incorporation significantly reduced pH and water-holding capacity, resulting in lower moisture content and higher ash and carbohydrate levels. BPT samples exhibited increased lightness (L*) and yellowness (b*) and reduced redness (a*), reflecting pigment contribution and acid-induced structural modifications. Texture profile analysis showed lower hardness and chewiness in BPT throughout storage, demonstrating improved tenderness. Lipid oxidation increased in B but remained controlled in BPT, highlighting the antioxidant potential of tamarind pulp. Tamarind selectively improved the microbiological profile by inhibiting Enterobacteriaceae and reducing mesophilic aerobic bacteria, although it was less effective in controlling molds and yeasts. Sensory evaluation showed that B treatment received the highest scores for flavor and overall acceptability, while BPT was characterized by fruity, acidic, and sweet notes, resulting in a distinctive sensory profile without reducing acceptability relative to the control. Overall, tamarind pulp substantially modulated the quality characteristics of marinated eye of round beef, providing advantages in oxidative stability, microbial control, and texture while also reducing water-holding capacity, altering color, increasing mold and yeast growth, and producing a distinctive sensory profile. These findings highlight both the potential and the limitations of tamarind pulp as a natural ingredient for clean-label meat products.<\/jats:p>","DOI":"10.3390\/foods15162783","type":"journal-article","created":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T01:20:03Z","timestamp":1786324803000},"page":"2783","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round Beef"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5593-6389","authenticated-orcid":false,"given":"Brenno Guimar\u00e3es","family":"Barreto","sequence":"first","affiliation":[{"name":"Laboratory of Meat and Meat Products Industry and Inspection (LabCarne), School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil"},{"name":"Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-010, Bahia, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5392-9492","authenticated-orcid":false,"given":"Juliana Sant\u2019Ana Falc\u00e3o","family":"Leite","sequence":"additional","affiliation":[{"name":"Laboratory of Meat and Meat Products Industry and Inspection (LabCarne), School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil"},{"name":"Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-010, Bahia, Brazil"},{"name":"INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7928-2164","authenticated-orcid":false,"given":"Camila Cristina Avelar","family":"de Souza","sequence":"additional","affiliation":[{"name":"Laboratory of Meat and Meat Products Industry and Inspection (LabCarne), School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil"},{"name":"INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain"},{"name":"Graduate Program in Animal Science in the Tropics, School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-010, Bahia, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-6946-461X","authenticated-orcid":false,"given":"H\u00e9lio de Santana","family":"Silva","sequence":"additional","affiliation":[{"name":"Laboratory of Meat and Meat Products Industry and Inspection (LabCarne), School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil"},{"name":"Graduate Program in Animal Science in the Tropics, School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-010, Bahia, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raick Alves","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-010, Bahia, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5887-4753","authenticated-orcid":false,"given":"Ronaldo Lopes","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-010, Bahia, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5966-2285","authenticated-orcid":false,"given":"Maur\u00edcio Costa Alves","family":"da Silva","sequence":"additional","affiliation":[{"name":"Laboratory of Meat and Meat Products Industry and Inspection (LabCarne), School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4370-4644","authenticated-orcid":false,"given":"Ana 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