Observational analysis reveals that marination and cooking temperature influence meat quality in Borgou cattle, suggesting enhancements in color and sensory properties.
Key Points
Cooking at different temperatures changes the meat color, specifically from red to gray or brown.
Marinated meat displayed higher luminance but lower red index compared to non-marinated controls.
Turmeric marination reduced cooking loss while bay leaves increased water release during cooking.
The pH of marinated meats was found to be significantly more acidic than control samples.