The effect of marinading on beef

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Abstract
Beef sternomandibularis muscle was tenderised by marinading in 1.5% acetic acid. The effect was marked whatever the cooking temperature, but greatest with mild or severe cooking (60 or 100°C). Addition of 12% sucrose further increased tenderness. Juiciness was not improved, with or without sucrose. Longissimus dorsi steaks when marinaded and grilled showed only a small increase in tenderness. Lengthy soaking of a thick steak is necessary to achieve full penetration of the marinade. Marinading appears to be particularly effective in tenderising muscles containing a large amount of connective tissue, but the benefit is marginal in top quality cuts.

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