This study demonstrates improved storage stability in bovine by-products through optimized marinating, suggesting innovative use in food production.
Given the demand for sustainable food solutions in China and the underutilization of bovine by-products, this study aimed to optimize the marinating process of bovine liver, heart, and rumen while evaluating their storage stability. An orthogonal experimental design was employed to systematically optimize the marinating agent ratio and incorporate natural antioxidants to inhibit lipid oxidation and microbial spoilage. Results demonstrated that the optimized marinating formula, which included 0.3 g/kg rosemary extract, exhibited optimal antioxidant and antimicrobial effects. This strategy not only slowed product pH decline but also improved product yield and texture, and significantly reduced thiobarbituric acid reactive substances (TBARS) values and carbonyl content (p < 0.05), while maintaining favorable sensory scores and extending shelf life. The study indicates that targeted marinating technology holds potential for transforming bovine by-products into high-value-added food products, offering innovative solutions to address both economic and environmental challenges and establishing a technical foundation for efficient by-product utilization and industrial upgrading.
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Qu et al. (2025) studied this question.
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