MARINADES FOR MEAT SEMI-FINISHED PRODUCTS BASED ON NATURAL INGREDIENTS
Keywords:
food industry, ingredients, pickling, meat products, food safety, microbiological stability, plant raw materials
Abstract
This review aims to analyze the scientific literature on natural ingredients used in marinades and assess the current state of knowledge regarding the influence of marinades on certain mechanisms that cause changes in meat during the marinating process. Meat is an important source of complete proteins, vitamins, and essential trace elements. However, it is a perishable product that can be easily affected by microorganisms and enzymes. One effective way to extend the shelf life of meat and maintain its quality and safety is by marinating it. The composition of the marinade is just as important as the technological techniques and processes used in preparation. By opting for natural product derivatives instead of synthetic ingredients in marinades, it becomes possible to enhance both the quality and safety of the product. Additionally, this approach can provide consumers with extra benefits. Using literature from scientific databases such as Google Scholar, PubMed, Scopus, and Web of Science, as well as Ukrainian professional scientific journals, this evaluation focuses on studies conducted between 2018 and 2025. The research analyzed how different types of marinades, varying in ingredient composition and concentration, along with marinating techniques (temperature and duration), affect the quality and safety indicators of food products. The vast majority of publications confirm the positive effects of plant-based ingredients and their derivatives for semi-finished meat products. It is particularly important to focus on natural sources of antioxidants, organic acids, and phenolic compounds, as these substances help combat spoilage microorganisms and prevent fat oxidation. The analysis reveals that natural marinades enhance the sensory qualities and culinary properties of meat while also extending its shelf life. These marinades contribute to the safety of meat products by limiting fat oxidation and reducing the growth of microorganisms.
References
1. Ali, M., Aung, S. H., Abeyrathne, E. D. N. S., Park, J. Y., Jung, J. H., Jang, A., Jeong, J. Y., & Nam, K. C. (2023). Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives. Food science of animal resources, 43(2), 245–268. https://doi.org/10.5851/kosfa.2022.e72
2. Ali, S. S., Moawad, M. S., Hussein, M. A., Azab, M., Abdelkarim, E. A., Badr, A., & Khalil, M. (2021). Efficacy of metal oxide nanoparticles as novel antimicrobial agents against multi-drug and multi-virulent Staphylococcus aureus isolates from retail raw chicken meat and giblets. International journal of food microbiology, 344. https://doi.org/10.1016/j.ijfoodmicro.2021.109116
3. Augustyńska-Prejsnar, A., Kačániová, M., Ormian, M., Topczewska, J., & Sokołowicz, Z. (2023). Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice. International journal of environmental research and public health, 20(5), 3850. https://doi.org/10.3390/ijerph20053850
4. Augustyńska-Prejsnar, A., Sokołowicz, Z., Hanus, P., Ormian, M., & Kačániová, M. (2020). Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey. Animals, 10(12), 2393. https://doi.org/10.3390/ani10122393
5. Babikova, J., Hoeche, U., Boyd, J., & Noci, F. (2020). Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat. International Journal of Gastronomy and Food Science, 22, 100277. doi: 10.1016/j.ijgfs.2020.100277.
6. Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E. A. (2018). Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Comprehensive reviews in food science and food safety, 17(4), 841–859. https://doi.org/10.1111/1541-4337.12356
7. Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E. D. A. (2018). Applied and emerging methods for meat tenderization: A comparative perspective. Comprehensive Reviews in Food Science and Food Safety, 17(4), 841-859. doi: 10.1111/1541-4337.12356.
8. Borodai, A. B., Horobets, O. M., Кhomych, G. P., Levchenko, Y. V., & Matsuk, Y. A. (2022). Use of fruit raw materials as sources of organic acids in the technology of small flat semi-finished. Journal of Chemistry and Technologies, 30(4), 613-626. doi: 10.15421/jchemtech.v30i4.260055
9. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. [(accessed on 10 January 2024)]. Available online: https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX%3A32011R1129
10. dos Santos Silva, M. E., Grisi, C. V. B., da Silva, S. P., Madruga, M. S., & da Silva, F. A. P. (2022). The technological potential of agro-industrial residue from grape pulping (Vitis spp.) for application in meat products: A review. Food Bioscience, 49, 101877. https://doi.org/10.1016/j.fbio.2022.101877
11. EU Commission Regulation No. 2073/2005 of November 15, 2005 on microbiological criteria for food products
12. Figueroa, C., Ramírez, C., Núñez, H., et al. . (2020). Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process. Innovative Food Science & Emerging Technologies, 66: 102500. https://doi.org/10.1016/j.ifset.2020.102500
13. Gargi, A., & Sengun, I. Y. (2021). Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat. Meat Science, 182, 108624. https://doi.org/10.1016/j.meatsci.2021.10862
14. Garmyn, A., Hardcastle, N., Bendele, C., Polkinghorne, R., & Miller, M. (2020). Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate. Foods, 9(2), 177. https://doi.org/10.3390/foods9020177
15. Gazda, P., & Glibowski, P. (2024). Advanced Technologies in Food Processing—Development Perspective. Applied Sciences, 14(9), 3617. https://doi.org/10.3390/app14093617
16. Gómez, I., Janardhanan, R., Ibañez, F. C., & Beriain, M. J. (2020). The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods (Basel, Switzerland), 9(10), 1416. https://doi.org/10.3390/foods9101416
17. Hsieh, M. H., Hsieh, M. J., Wu, C. R., Peng, W. H., Hsieh, M. T., & Hsieh, C. C. (2018). The synergistic effect of antioxidant interaction between luteolin and chlorogenic acid in Lonicera japonica. bioRxiv, doi: https://doi.org/10.1101/418319
18. Incili, G.K., Aydemir, M.E., Akgöl, M., Kaya, B., Kanmaz, H., Öksüztepe, G., & Hayaloğlu, A.A. (2021). Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef. Lwt – Food Science and Technology, 150. https://doi.org/10.1016/j.lwt.2021.112016
19. Inguglia, E. S., Burgess, C. M., Kerry, J. P., & Tiwari, B. K. (2019). Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat. Foods, 8(10), 473. https://doi.org/10.3390/foods8100473
20. Ismail, M. A., Ibrahim, M. A., & Ismail-Fitry, M. R. (2018). Application of Ziziphus Jujube (red date), Camellia Sinensis (black tea) and Aleurites Moluccana (candle nut) marinades as beef meat tenderizer. International Journal of Engineering & Technology, 7(4.14), 307-311.
21. Javan, A. J., Mirhaj, F., Khorshidian, N., & Mohammadi, M. (2025). Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak: Effect of marination on quality of beef steak. Applied Food Research, 5(1), 100713. https://doi.org/10.1016/j.afres.2025.100713
22. Kaewthong, P., Wattanachant, C., & Wattanachant, S. (2021). Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate. Journal of food science and technology, 58(1), 333–342. https://doi.org/10.1007/s13197-020-04546-8
23. Karam, L., Roustom, R., Abiad, M. G., El-Obeid, T., & Savvaidis, I. N. (2019). Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken. International Journal of Food Microbiology, 291, 42-47.. https://doi.org/10.1016/j.ijfoodmicro.2018.11.008
24. Karatepe, P., Kürşad İncili, G., Tekin, A., Çalıcıoğlu, M., Akgöl, M., & Hayaloğlu, A. A. (2024). The impact of rhubarb (Rheum Ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage. Poultry science, 104(2), 104719. Advance online publication. https://doi.org/10.1016/j.psj.2024.104719
25. Khodaei, N., Houde, M., Bayen, S., & Karboune, S. (2023). Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems. Journal of Food Science and Technology, 60(2), 679-691. https://doi.org/10.1007/s13197-022-05653-4
26. Kim, J. (2018). Effects of acid whey marination on tenderness, sensory and other quality parameters of beef eye of round. Brigham Young University. ProQuest Dissertations & Theses. 28108113.
27. Kiprotich, S., Mendonça, A., Dickson, J., Shaw, A., Thomas-Popo, E., White, S., Moutiq, R. & Ibrahim, S. A. (2021). Thyme oil enhances the inactivation of Salmonella enterica on raw chicken breast meat during marination in lemon juice with added Yucca schidigera extract. Frontiers in Nutrition, 7, 619023. https://doi.org/10.3389/fnut.2020.619023.
28. Lamri, M., Bhattacharya, T., Boukid, F., Chentir, I., Dib, A. L., Das, D., Djenane, D., & Gagaoua, M. (2021). Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods (Basel, Switzerland), 10(11), 2633. https://doi.org/10.3390/foods10112633
29. Latoch, A. (2020). Effect of meat marinating in kefir, yoghurt and buttermilk on the texture and color of pork steaks cooked sous-vide. Annals of Agricultural Sciences, 65(2), 129-136. https://doi.org/10.1016/j.aoas.2020.07.003
30. Latoch, A., Czarniecka-Skubina, E., & Moczkowska-Wyrwisz, M. (2023). Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods, 12(19), 3638. https://doi.org/10.3390/foods12193638
31. Latoch, A., Libera, J., & Stasiak, D. M. (2019). Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide. Acta scientiarum polonorum. Technologia alimentaria, 18(2), 163–171. https://doi.org/10.17306/J.AFS.0642.
32. Łepecka, A., Szymański, P., Okoń, A., Siekierko, U., Zielińska, D., Trząskowska, M., Neffe-Skocińska, K., Sionek, B., Kajak-Siemaszko, K., Karbowiak, M., Kołożyn-Krajewska, D., & Dolatowski, Z. J. (2023). The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams. Foods (Basel, Switzerland), 12(8), 1565. https://doi.org/10.3390/foods12081565
33. Lopes, S. M., da Silva, D. C., & Tondo, E. C. (2022). Bactericidal effect of marinades on meats against different pathogens: a review. Critical reviews in food science and nutrition, 62(27), 7650–7658. https://doi.org/10.1080/10408398.2021.1916734
34. Lopes, S. M., da Silva, D. C., & Tondo, E. C. (2022). Bactericidal effect of marinades on meats against different pathogens: a review. Critical reviews in food science and nutrition, 62(27). https://doi.org/10.1080/10408398.2021.1916734
35. Lorenzo, J. M., Pateiro, M., Domínguez, R., Barba, F. J., Putnik, P., Kovačević, D. B., & Franco, D. (2018). Berries extracts as natural antioxidants in meat products: A review. Food Research International, 106, 1095-1104. https://doi.org/10.1016/j.foodres.2017.12.005
36. Lytou, A. E., Nychas, G. E., & Panagou, E. Z. (2018). Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach. International journal of food microbiology, 267, 42–53. https://doi.org/10.1016/j.ijfoodmicro.2017.12.023
37. Manful, C. F., Pham, T. H., Nadeem, M., Wheeler, E., Warren, K. J. T., Vidal, N. P., & Thomas, R. H. (2021). Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat. Meat science, 171, 108271. https://doi.org/10.1016/j.meatsci.2020.108271
38. Manful, C. F., Pham, T. H., Nadeem, M., Wheeler, E., Warren, K. J., Vidal, N. P., & Thomas, R. H. (2021). Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat. Meat Science, 171, 108271. https://doi.org/10.1016/j.dib.2020.106324
39. Moeini, R., Zamindar, N., & Aarabi Najvani, F. (2024). The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat. Food Science and Technology International, 30(2), 137-148. https://doi.org/10.1177/10820132221136590
40. Nakaz MOZ Ukrainy № 548 (2012). Mikrobiolohichni kryterii vstanovlennia pokaznykiv bezpeky kharchovykh produktiv [Microbiological criteria for establishing food safety indicators]; zareiestrovano v Ministerstvi yustytsii Ukrainy 03 serpnia 2012 roku za № 1321/21633. (in Ukrainian).
41. Novgorodska, N., Bernyk, I., & Ovsienko, S. (2024). Sicheni miasni napivfabrykaty z nasinniam kinoa ta harbuzovoiu klitkovynoiu [Chopped meat semi-finished with quinoa seeds and pumpkin fiber]. Food Resources, 12(22), 132–142. https://doi.org/10.31073/foodresources2024-22-14 (in Ukrainian).
42. Osaili, T. M., Al-Nabulsi, A. A., Hasan, F., Dhanasekaran, D. K., Ismail, L. C., Naja, F., ... & Holley, R. (2024). Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook. Poultry science, 103(6), 103687. https://doi.org/10.1016/j.psj.2024.103687
43. Ozturk, B., & Sengun, I. Y. (2019). Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat. International journal of food microbiology, 304, 32–38. https://doi.org/10.1016/j.ijfoodmicro.2019.05.013
44. Palamarchuk, I., Shtonda, O., Semeniuk, K., Topchii, O., & Petryna, A. (2023). Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology. Potravinarstvo Slovak Journal of Food Sciences, 17, 929–944. https://doi.org/10.5219/1926
45. Panea, B., Albertí, P., & Ripoll, G. (2020). Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress. Foods (Basel, Switzerland), 9(2), 179. https://doi.org/10.3390/foods9020179
46. Panea, B., Albertí, P., & Ripoll, G. (2020). Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress. Foods, 9(2), 179. https://doi.org/10.3390/foods9020179
47. Pinto de Rezende, L., Barbosa, J. B., Gomes, A. M., Silva, A. M., Correia, D. F., & Teixeira, P. (2022). Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds. Foods, 11(5), 757. https://doi.org/10.3390/foods11050757
48. Ramírez, N., Vega-Castro, O., Simpson, R., et al. . (2021). Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. Journal of Food Process Engineering, 44(3). https://doi.org/10.1111/jfpe.13627
49. Ramírez, N., Vega-Castro, O., Simpson, R., Ramirez, Cr. & Nuñez, H. (2021). Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. Journal of Food Process Engineering, 44(3), 13627. https://doi.org/10.1111/jfpe.13627
50. Roasto, M., Mäesaar, M., Püssa, T., Anton, D., Rätsep, R., Elias, T., Jortikka, S., Pärna, M., Kapp, K., Tepper, M., Kerner, K., & Meremäe, K. (2023). The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout. Microorganisms, 11(12), 2960. https://doi.org/10.3390/microorganisms11122960
51. Rostamani, M., Baghaei, H., & Bolandi, M. (2021). Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations. Food Science & Nutrition, 9(9), 5006-5015. https://doi.org/10.1002/fsn3.2454
52. Samilyk, M. M., Demidova, Ye. V., Bolgova, N. V. (2022). Bezvidkhodna tekhnolohiia pererobky dykorosloi syrovyny. [Waste-free Technology of Processing Wild Plant Raw Materials]. Journal of Chemistry and Technologies, 30(3). (in Ukrainian).
53. Samilyk, M., Demidova, E., Nazarenko, Y., Tymoshenko, A., Ryzhkova, T., Severin, R., Hnoievyі, I. & Yatsenko, I. (2023). Formation of the quality and shelf life of bread through the additive of powder from rowanberry. Eastern-European Journal of Enterprise Technologies, 3(11), https://doi.org/10.15587/1729-4061.2023.278799
54. Samilyk, M., Illiashenko, Y., Rudichenko, Y., Yevtushenko, Y., Huba, S., Tkachuk, S., Ryzhkova, T., Heіda I., Lysenko, H., & Severin, R. (2024). Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them. Eastern-European Journal of Enterprise Technologies, 2(11 (128), 26–33. https://doi.org/10.15587/1729-4061.2024.301159
55. Serdaroglu, M., Yüncü-Boyacı, Ö., & Karaman, M. (2024). Enhancing meat quality through marination: principle, ingredients and effects. Food Science and Applied Biotechnology, 7(2), 162-181.
56. Serdaroglu, M., Yüncü-Boyacı, Ö., & Karaman, M. (2024). Enhancing meat quality through marination: principle, ingredients and effects. Food Science and Applied Biotechnology, 7(2), 162-181. https://doi.org/10.30721/fsab2024.v7.i2.369
57. Simonova, I., Halukh, B., Drachuk, U., & Basarab, I. (2023). Improvement of poultry meat marinated semi-finished product technology. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 25(99), 61-68. https://doi.org/10.32718/nvlvet-f9911
58. Simonova, I., Halukh, B., Drachuk, U., & Basarab, I. (2023). Udoskonalennia tekhnolohii marynovanykh napivfabrykativ z miasa ptytsi [Improvement of poultry meat marinated semi-finished product technology] Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 25(99), 61-68. https://doi.org/10.32718/nvlvet-f9911 (in Ukrainian)
59. Sokołowicz, Z., Augustyńska-Prejsnar, A., Krawczyk, J., Kačániová, M., Kluz, M., Hanus, P., & Topczewska, J. (2021). Technological and sensory quality and microbiological safety of RIR chicken breast meat marinated with fermented milk products. Animals, 11(11), 3282. https://doi.org/10.3390/ani11113282
60. Syed Md Ehsanur Rahman, Sharmeen Islam, Junyu Pan, Dewei Kong, Qian Xi, Qijing Du, Yongxin Yang, Jun Wang, Deog-Hwan Oh, & Rongwei Han, (2023) Marination ingredients on meat quality and safety—a review. Food Quality and Safety, 7. https://doi.org/10.1093/fqsafe/fyad027
61. Tkacz, K., Modzelewska-Kapituła, M., Petracci, M., & Zduńczyk, W. (2021). Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. Meat science, 182, 108639. https://doi.org/10.1016/j.meatsci.2021.108639
62. Tkacz, K., Modzelewska-Kapituła, M., Petracci, M., & Zduńczyk, W. (2021). Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. Meat science, 182. https://doi.org/10.1016/j.meatsci.2021.108639
63. Tkacz, K., Tylewicz, U., Pietrzak-Fiećko, R., & Modzelewska-Kapituła, M. (2022). The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls. Foods (Basel, Switzerland), 11(6), 797. https://doi.org/10.3390/foods11060797
64. Ulloa-Saavedra, A., García-Betanzos, C., Zambrano-Zaragoza, M., Quintanar-Guerrero, D., Mendoza-Elvira, S., & Velasco-Bejarano, B. (2022). Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products. Foods (Basel, Switzerland), 11(14), 2150. https://doi.org/10.3390/foods11142150
65. Vişan, V.-G., Chiş, M. S., Păucean, A., Mureșan, V., Pușcaș, A., Stan, L., Vodnar, D. C., Dulf, F. V., Țibulcă, D., Vlaic, B. A., Rusu, I. E., Kadar, C. B., & Vlaic, A. (2021). Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods, 10(9), https://doi.org/10.3390/foods10092012
66. Wang, D., Cheng, F., Wang, Y., Han, J., Gao, F., Tian, J., Zhang, K., & Jin, Y. (2022). The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria. Foods, 11(16), 2427. https://doi.org/10.3390/foods11162427
67. Wang, W., Zeng, M., Chen, Q., Wang, Z., He, Z., & Chen, J. (2025). Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef. Molecules, 30(1), 202. https://doi.org/10.3390/molecules30010202
68. Xu, J., Zhang, M., Cao, P. & Adhikari, B. (2020). Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat. LWT-Food Science and Technology, 134: 110168. https://doi.org/10.1016/j.lwt.2020.110168
69. Zavistanaviciute, P., Klementaviciute, J., Klupsaite, D., Zokaityte, E., Ruzauskas, M., Buckiuniene, V., Viskelis, P., & Bartkiene, E. (2023). Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods, 12(7), 1391. https://doi.org/10.3390/foods12071391
70. Zou, Y., Shi, H., Xu, P., Jiang, D., Zhang, X., Xu, W., & Wang, D. (2019). Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism. Ultrasonics Sonochemistry, 59, 104735. https://doi.org/10.1016/j.ultsonch.2019.104735
2. Ali, S. S., Moawad, M. S., Hussein, M. A., Azab, M., Abdelkarim, E. A., Badr, A., & Khalil, M. (2021). Efficacy of metal oxide nanoparticles as novel antimicrobial agents against multi-drug and multi-virulent Staphylococcus aureus isolates from retail raw chicken meat and giblets. International journal of food microbiology, 344. https://doi.org/10.1016/j.ijfoodmicro.2021.109116
3. Augustyńska-Prejsnar, A., Kačániová, M., Ormian, M., Topczewska, J., & Sokołowicz, Z. (2023). Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice. International journal of environmental research and public health, 20(5), 3850. https://doi.org/10.3390/ijerph20053850
4. Augustyńska-Prejsnar, A., Sokołowicz, Z., Hanus, P., Ormian, M., & Kačániová, M. (2020). Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey. Animals, 10(12), 2393. https://doi.org/10.3390/ani10122393
5. Babikova, J., Hoeche, U., Boyd, J., & Noci, F. (2020). Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat. International Journal of Gastronomy and Food Science, 22, 100277. doi: 10.1016/j.ijgfs.2020.100277.
6. Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E. A. (2018). Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Comprehensive reviews in food science and food safety, 17(4), 841–859. https://doi.org/10.1111/1541-4337.12356
7. Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E. D. A. (2018). Applied and emerging methods for meat tenderization: A comparative perspective. Comprehensive Reviews in Food Science and Food Safety, 17(4), 841-859. doi: 10.1111/1541-4337.12356.
8. Borodai, A. B., Horobets, O. M., Кhomych, G. P., Levchenko, Y. V., & Matsuk, Y. A. (2022). Use of fruit raw materials as sources of organic acids in the technology of small flat semi-finished. Journal of Chemistry and Technologies, 30(4), 613-626. doi: 10.15421/jchemtech.v30i4.260055
9. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. [(accessed on 10 January 2024)]. Available online: https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX%3A32011R1129
10. dos Santos Silva, M. E., Grisi, C. V. B., da Silva, S. P., Madruga, M. S., & da Silva, F. A. P. (2022). The technological potential of agro-industrial residue from grape pulping (Vitis spp.) for application in meat products: A review. Food Bioscience, 49, 101877. https://doi.org/10.1016/j.fbio.2022.101877
11. EU Commission Regulation No. 2073/2005 of November 15, 2005 on microbiological criteria for food products
12. Figueroa, C., Ramírez, C., Núñez, H., et al. . (2020). Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process. Innovative Food Science & Emerging Technologies, 66: 102500. https://doi.org/10.1016/j.ifset.2020.102500
13. Gargi, A., & Sengun, I. Y. (2021). Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat. Meat Science, 182, 108624. https://doi.org/10.1016/j.meatsci.2021.10862
14. Garmyn, A., Hardcastle, N., Bendele, C., Polkinghorne, R., & Miller, M. (2020). Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate. Foods, 9(2), 177. https://doi.org/10.3390/foods9020177
15. Gazda, P., & Glibowski, P. (2024). Advanced Technologies in Food Processing—Development Perspective. Applied Sciences, 14(9), 3617. https://doi.org/10.3390/app14093617
16. Gómez, I., Janardhanan, R., Ibañez, F. C., & Beriain, M. J. (2020). The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods (Basel, Switzerland), 9(10), 1416. https://doi.org/10.3390/foods9101416
17. Hsieh, M. H., Hsieh, M. J., Wu, C. R., Peng, W. H., Hsieh, M. T., & Hsieh, C. C. (2018). The synergistic effect of antioxidant interaction between luteolin and chlorogenic acid in Lonicera japonica. bioRxiv, doi: https://doi.org/10.1101/418319
18. Incili, G.K., Aydemir, M.E., Akgöl, M., Kaya, B., Kanmaz, H., Öksüztepe, G., & Hayaloğlu, A.A. (2021). Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef. Lwt – Food Science and Technology, 150. https://doi.org/10.1016/j.lwt.2021.112016
19. Inguglia, E. S., Burgess, C. M., Kerry, J. P., & Tiwari, B. K. (2019). Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat. Foods, 8(10), 473. https://doi.org/10.3390/foods8100473
20. Ismail, M. A., Ibrahim, M. A., & Ismail-Fitry, M. R. (2018). Application of Ziziphus Jujube (red date), Camellia Sinensis (black tea) and Aleurites Moluccana (candle nut) marinades as beef meat tenderizer. International Journal of Engineering & Technology, 7(4.14), 307-311.
21. Javan, A. J., Mirhaj, F., Khorshidian, N., & Mohammadi, M. (2025). Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak: Effect of marination on quality of beef steak. Applied Food Research, 5(1), 100713. https://doi.org/10.1016/j.afres.2025.100713
22. Kaewthong, P., Wattanachant, C., & Wattanachant, S. (2021). Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate. Journal of food science and technology, 58(1), 333–342. https://doi.org/10.1007/s13197-020-04546-8
23. Karam, L., Roustom, R., Abiad, M. G., El-Obeid, T., & Savvaidis, I. N. (2019). Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken. International Journal of Food Microbiology, 291, 42-47.. https://doi.org/10.1016/j.ijfoodmicro.2018.11.008
24. Karatepe, P., Kürşad İncili, G., Tekin, A., Çalıcıoğlu, M., Akgöl, M., & Hayaloğlu, A. A. (2024). The impact of rhubarb (Rheum Ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage. Poultry science, 104(2), 104719. Advance online publication. https://doi.org/10.1016/j.psj.2024.104719
25. Khodaei, N., Houde, M., Bayen, S., & Karboune, S. (2023). Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems. Journal of Food Science and Technology, 60(2), 679-691. https://doi.org/10.1007/s13197-022-05653-4
26. Kim, J. (2018). Effects of acid whey marination on tenderness, sensory and other quality parameters of beef eye of round. Brigham Young University. ProQuest Dissertations & Theses. 28108113.
27. Kiprotich, S., Mendonça, A., Dickson, J., Shaw, A., Thomas-Popo, E., White, S., Moutiq, R. & Ibrahim, S. A. (2021). Thyme oil enhances the inactivation of Salmonella enterica on raw chicken breast meat during marination in lemon juice with added Yucca schidigera extract. Frontiers in Nutrition, 7, 619023. https://doi.org/10.3389/fnut.2020.619023.
28. Lamri, M., Bhattacharya, T., Boukid, F., Chentir, I., Dib, A. L., Das, D., Djenane, D., & Gagaoua, M. (2021). Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods (Basel, Switzerland), 10(11), 2633. https://doi.org/10.3390/foods10112633
29. Latoch, A. (2020). Effect of meat marinating in kefir, yoghurt and buttermilk on the texture and color of pork steaks cooked sous-vide. Annals of Agricultural Sciences, 65(2), 129-136. https://doi.org/10.1016/j.aoas.2020.07.003
30. Latoch, A., Czarniecka-Skubina, E., & Moczkowska-Wyrwisz, M. (2023). Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods, 12(19), 3638. https://doi.org/10.3390/foods12193638
31. Latoch, A., Libera, J., & Stasiak, D. M. (2019). Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide. Acta scientiarum polonorum. Technologia alimentaria, 18(2), 163–171. https://doi.org/10.17306/J.AFS.0642.
32. Łepecka, A., Szymański, P., Okoń, A., Siekierko, U., Zielińska, D., Trząskowska, M., Neffe-Skocińska, K., Sionek, B., Kajak-Siemaszko, K., Karbowiak, M., Kołożyn-Krajewska, D., & Dolatowski, Z. J. (2023). The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams. Foods (Basel, Switzerland), 12(8), 1565. https://doi.org/10.3390/foods12081565
33. Lopes, S. M., da Silva, D. C., & Tondo, E. C. (2022). Bactericidal effect of marinades on meats against different pathogens: a review. Critical reviews in food science and nutrition, 62(27), 7650–7658. https://doi.org/10.1080/10408398.2021.1916734
34. Lopes, S. M., da Silva, D. C., & Tondo, E. C. (2022). Bactericidal effect of marinades on meats against different pathogens: a review. Critical reviews in food science and nutrition, 62(27). https://doi.org/10.1080/10408398.2021.1916734
35. Lorenzo, J. M., Pateiro, M., Domínguez, R., Barba, F. J., Putnik, P., Kovačević, D. B., & Franco, D. (2018). Berries extracts as natural antioxidants in meat products: A review. Food Research International, 106, 1095-1104. https://doi.org/10.1016/j.foodres.2017.12.005
36. Lytou, A. E., Nychas, G. E., & Panagou, E. Z. (2018). Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach. International journal of food microbiology, 267, 42–53. https://doi.org/10.1016/j.ijfoodmicro.2017.12.023
37. Manful, C. F., Pham, T. H., Nadeem, M., Wheeler, E., Warren, K. J. T., Vidal, N. P., & Thomas, R. H. (2021). Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat. Meat science, 171, 108271. https://doi.org/10.1016/j.meatsci.2020.108271
38. Manful, C. F., Pham, T. H., Nadeem, M., Wheeler, E., Warren, K. J., Vidal, N. P., & Thomas, R. H. (2021). Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat. Meat Science, 171, 108271. https://doi.org/10.1016/j.dib.2020.106324
39. Moeini, R., Zamindar, N., & Aarabi Najvani, F. (2024). The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat. Food Science and Technology International, 30(2), 137-148. https://doi.org/10.1177/10820132221136590
40. Nakaz MOZ Ukrainy № 548 (2012). Mikrobiolohichni kryterii vstanovlennia pokaznykiv bezpeky kharchovykh produktiv [Microbiological criteria for establishing food safety indicators]; zareiestrovano v Ministerstvi yustytsii Ukrainy 03 serpnia 2012 roku za № 1321/21633. (in Ukrainian).
41. Novgorodska, N., Bernyk, I., & Ovsienko, S. (2024). Sicheni miasni napivfabrykaty z nasinniam kinoa ta harbuzovoiu klitkovynoiu [Chopped meat semi-finished with quinoa seeds and pumpkin fiber]. Food Resources, 12(22), 132–142. https://doi.org/10.31073/foodresources2024-22-14 (in Ukrainian).
42. Osaili, T. M., Al-Nabulsi, A. A., Hasan, F., Dhanasekaran, D. K., Ismail, L. C., Naja, F., ... & Holley, R. (2024). Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook. Poultry science, 103(6), 103687. https://doi.org/10.1016/j.psj.2024.103687
43. Ozturk, B., & Sengun, I. Y. (2019). Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat. International journal of food microbiology, 304, 32–38. https://doi.org/10.1016/j.ijfoodmicro.2019.05.013
44. Palamarchuk, I., Shtonda, O., Semeniuk, K., Topchii, O., & Petryna, A. (2023). Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology. Potravinarstvo Slovak Journal of Food Sciences, 17, 929–944. https://doi.org/10.5219/1926
45. Panea, B., Albertí, P., & Ripoll, G. (2020). Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress. Foods (Basel, Switzerland), 9(2), 179. https://doi.org/10.3390/foods9020179
46. Panea, B., Albertí, P., & Ripoll, G. (2020). Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress. Foods, 9(2), 179. https://doi.org/10.3390/foods9020179
47. Pinto de Rezende, L., Barbosa, J. B., Gomes, A. M., Silva, A. M., Correia, D. F., & Teixeira, P. (2022). Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds. Foods, 11(5), 757. https://doi.org/10.3390/foods11050757
48. Ramírez, N., Vega-Castro, O., Simpson, R., et al. . (2021). Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. Journal of Food Process Engineering, 44(3). https://doi.org/10.1111/jfpe.13627
49. Ramírez, N., Vega-Castro, O., Simpson, R., Ramirez, Cr. & Nuñez, H. (2021). Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. Journal of Food Process Engineering, 44(3), 13627. https://doi.org/10.1111/jfpe.13627
50. Roasto, M., Mäesaar, M., Püssa, T., Anton, D., Rätsep, R., Elias, T., Jortikka, S., Pärna, M., Kapp, K., Tepper, M., Kerner, K., & Meremäe, K. (2023). The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout. Microorganisms, 11(12), 2960. https://doi.org/10.3390/microorganisms11122960
51. Rostamani, M., Baghaei, H., & Bolandi, M. (2021). Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations. Food Science & Nutrition, 9(9), 5006-5015. https://doi.org/10.1002/fsn3.2454
52. Samilyk, M. M., Demidova, Ye. V., Bolgova, N. V. (2022). Bezvidkhodna tekhnolohiia pererobky dykorosloi syrovyny. [Waste-free Technology of Processing Wild Plant Raw Materials]. Journal of Chemistry and Technologies, 30(3). (in Ukrainian).
53. Samilyk, M., Demidova, E., Nazarenko, Y., Tymoshenko, A., Ryzhkova, T., Severin, R., Hnoievyі, I. & Yatsenko, I. (2023). Formation of the quality and shelf life of bread through the additive of powder from rowanberry. Eastern-European Journal of Enterprise Technologies, 3(11), https://doi.org/10.15587/1729-4061.2023.278799
54. Samilyk, M., Illiashenko, Y., Rudichenko, Y., Yevtushenko, Y., Huba, S., Tkachuk, S., Ryzhkova, T., Heіda I., Lysenko, H., & Severin, R. (2024). Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them. Eastern-European Journal of Enterprise Technologies, 2(11 (128), 26–33. https://doi.org/10.15587/1729-4061.2024.301159
55. Serdaroglu, M., Yüncü-Boyacı, Ö., & Karaman, M. (2024). Enhancing meat quality through marination: principle, ingredients and effects. Food Science and Applied Biotechnology, 7(2), 162-181.
56. Serdaroglu, M., Yüncü-Boyacı, Ö., & Karaman, M. (2024). Enhancing meat quality through marination: principle, ingredients and effects. Food Science and Applied Biotechnology, 7(2), 162-181. https://doi.org/10.30721/fsab2024.v7.i2.369
57. Simonova, I., Halukh, B., Drachuk, U., & Basarab, I. (2023). Improvement of poultry meat marinated semi-finished product technology. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 25(99), 61-68. https://doi.org/10.32718/nvlvet-f9911
58. Simonova, I., Halukh, B., Drachuk, U., & Basarab, I. (2023). Udoskonalennia tekhnolohii marynovanykh napivfabrykativ z miasa ptytsi [Improvement of poultry meat marinated semi-finished product technology] Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 25(99), 61-68. https://doi.org/10.32718/nvlvet-f9911 (in Ukrainian)
59. Sokołowicz, Z., Augustyńska-Prejsnar, A., Krawczyk, J., Kačániová, M., Kluz, M., Hanus, P., & Topczewska, J. (2021). Technological and sensory quality and microbiological safety of RIR chicken breast meat marinated with fermented milk products. Animals, 11(11), 3282. https://doi.org/10.3390/ani11113282
60. Syed Md Ehsanur Rahman, Sharmeen Islam, Junyu Pan, Dewei Kong, Qian Xi, Qijing Du, Yongxin Yang, Jun Wang, Deog-Hwan Oh, & Rongwei Han, (2023) Marination ingredients on meat quality and safety—a review. Food Quality and Safety, 7. https://doi.org/10.1093/fqsafe/fyad027
61. Tkacz, K., Modzelewska-Kapituła, M., Petracci, M., & Zduńczyk, W. (2021). Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. Meat science, 182, 108639. https://doi.org/10.1016/j.meatsci.2021.108639
62. Tkacz, K., Modzelewska-Kapituła, M., Petracci, M., & Zduńczyk, W. (2021). Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. Meat science, 182. https://doi.org/10.1016/j.meatsci.2021.108639
63. Tkacz, K., Tylewicz, U., Pietrzak-Fiećko, R., & Modzelewska-Kapituła, M. (2022). The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls. Foods (Basel, Switzerland), 11(6), 797. https://doi.org/10.3390/foods11060797
64. Ulloa-Saavedra, A., García-Betanzos, C., Zambrano-Zaragoza, M., Quintanar-Guerrero, D., Mendoza-Elvira, S., & Velasco-Bejarano, B. (2022). Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products. Foods (Basel, Switzerland), 11(14), 2150. https://doi.org/10.3390/foods11142150
65. Vişan, V.-G., Chiş, M. S., Păucean, A., Mureșan, V., Pușcaș, A., Stan, L., Vodnar, D. C., Dulf, F. V., Țibulcă, D., Vlaic, B. A., Rusu, I. E., Kadar, C. B., & Vlaic, A. (2021). Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods, 10(9), https://doi.org/10.3390/foods10092012
66. Wang, D., Cheng, F., Wang, Y., Han, J., Gao, F., Tian, J., Zhang, K., & Jin, Y. (2022). The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria. Foods, 11(16), 2427. https://doi.org/10.3390/foods11162427
67. Wang, W., Zeng, M., Chen, Q., Wang, Z., He, Z., & Chen, J. (2025). Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef. Molecules, 30(1), 202. https://doi.org/10.3390/molecules30010202
68. Xu, J., Zhang, M., Cao, P. & Adhikari, B. (2020). Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat. LWT-Food Science and Technology, 134: 110168. https://doi.org/10.1016/j.lwt.2020.110168
69. Zavistanaviciute, P., Klementaviciute, J., Klupsaite, D., Zokaityte, E., Ruzauskas, M., Buckiuniene, V., Viskelis, P., & Bartkiene, E. (2023). Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods, 12(7), 1391. https://doi.org/10.3390/foods12071391
70. Zou, Y., Shi, H., Xu, P., Jiang, D., Zhang, X., Xu, W., & Wang, D. (2019). Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism. Ultrasonics Sonochemistry, 59, 104735. https://doi.org/10.1016/j.ultsonch.2019.104735
Published
2025-03-31
How to Cite
Huba, S., Tyshchenko, V., & Bozhko, N. (2025). MARINADES FOR MEAT SEMI-FINISHED PRODUCTS BASED ON NATURAL INGREDIENTS. Bulletin of Sumy National Agrarian University. The Series: Mechanization and Automation of Production Processes, (1 (59), 17-24. https://doi.org/10.32782/msnau.2025.1.3
ISSN 
ISSN 
