Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls

An attempt was made to identify technological solutions that would improve the quality of products from meat Holstein-Friesian (HF) bulls, with particular emphasis on standardising longissimus lumborum (LL) and semimembranosus (SM) muscles. Marinating (Mar) grilling (Grill) were used in combination sous vide (SV) method. The effects type muscle (LL or SM) applied treatments (SV, SVMar, SVGrill) yield, colour, maximum shear force (WBSF), tenderness, juiciness, aroma intensity grilled marinated determined. had a significant influence yield (p < 0.001), WBSF tenderness 0.01), juiciness 0.05) assessed sensory evaluation. Additional supported optimisation taste LL SM reduced WBSF. SVMar method optimised beef’s therefore, it can be recommended for preparing HF bulls consumption.