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Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants such as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Once marinated, meat pieces were vacuum packed and stored at 4C for 12 days. Experimental data indicated that marination of bovine Biceps femoris muscle in wine-based marinades with spices and seasoning plants addition significantly decreased (P 0.05) on L*, a* and b* but significant on Mb (myoglobin), MMb (metmyoglobin) and MbO2 (oxymyoglobin) percentages. Electrophoretic pattern of muscle proteins showed reduction of molecular weight and relative density (%) of some protein fractions for marinated samples compared with the control. Practical Applications Meat quality can be defined as a combination of sensory characteristics and technological aspects, such as color, water-holding capacity, cooking losses and texture. Marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants might be used as a marinating agent for improving the tenderness of tough meat and decreasing cooking losses with no effect on meat color. It can be easily applied at household and industrial levels as an easy technique to improve meat tenderness. Improvement in tenderness will be of great value to both consumers and meat processors.

The purpose of this study was to analyze the degree which fresh green peas maintain their technological properties and nutritional components during long-term storage, for a period of 24 months, in a defined condition of the air, at maximum -18°C. Peas were blanched, at four different durations of this operation and the same temperature of the blanching water, 95°C. The peas were frozen after end stored. In conditions of long-term storage of frozen peas, it has been found a considerable loss of the initial content of vitamin C and damage of chlorophyll (total, a and b), under the action of chlorophyllase, causing some gray compounds. The conditions of the storage in frozen stage produced a distortion of color and sensorial qualities, higher as the storage temperature was higher than prescribed. It was found that the best results in preserving quality of peas during long-term storage (24 months) were obtained for the blanched samples at 4 minutes at 95°C. The reducing of the content of vitamin C, chlorophyll a and b, and sensorial qualities was the lowest, overall.

During storage and thermal treatment meat suffers a number of biochemical and physical-chemical changes in the substrate protein, changes that take place with varying intensity depending on the method of preservation utilized and temperature of thermal treatment applied. Application of different treatments aimed to influence the proteolytic activity as is the case of enzymatic tenderization of beef.Improving the meat tenderness with proteolytic enzymes is promising, but current legislation restricting the use of proteolytic enzymes from bacterial origin and recommended tenderizers salts containing papain, ficin and bromelain. Recent research revealed that meat marinating before grilling results in a reduction of heterocyclic amine content after thermal treatment. Also, the addition of fruit pulp, garlic or other spices contributes to decreased production of heterocyclic amines because of their antioxidant activity. In the present study was aimed influence of exogenous proteolytic enzymes on adult beef tenderness. To increase the tenderness of adult beef were used exogenous enzymes preparations (papain and bromelain) and natural sources of enzymes using pineapple and papaya fruit. It was intended to establish the correlation between enzymatic activity of enzymes used in the study, the processing technology and changes in the physical-chemical and biochemical characteristics that occur during storage in refrigerated conditions (evolution of the rigidity index and water holding capacity, cooking losses and cooking yield of the samples injected/marinated with enzymes).

Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Control samples were represented by raw meat without marination treatment but stored in the same conditions as marinated samples. After marination, meat pieces were packed under vacuum and stored at refrigeration temperature of 4°C for 12 days. The influence of the combined effect of spices and marination on beef stability was evaluated by monitoring pH evolution, degree of lipid oxidation and by microbiological analysis. For control samples, a mean increase of 0.47 log CFU/g of total mesophilic aerobic bacteria was observed during the 48 h of storage, but for the samples marinated with the addition of spices was observed a decrease of 0.57 log CFU/g. The growth of LAB in control samples was generally limited and did not exceed 5 log CFU/g. During storage at 4°C, marination with the addition in the base marinade (wine, honey, garlic, pepper and salt) of thyme, marjoram and horseradish separately inhibited the growth of LAB while marination with the addition in the base marinade of thyme, marjoram and horseradish together resulted in significantly lower levels of LAB. All marination treatments resulted in significantly lower TBA and POV values at the end of storage compared to the control. Marination with dry red wine, lime-tree honey, thyme marjoram, garlic, and horseradish can evidently control total mesophilic aerobic bacteria, lactic acid bacteria and oxidation of beef meat.

Researches have been conducted on adult beef meat after 24 hours of slaughter. Proteolytic enzyme was added in different concentrations in the injection brine and then beef cuts were injected with different percentages of brine (10, 15% v/w). Effects generated by injecting samples of adult beef with bromelin were revealed after 24 – 48 hours of storage at 4 °C. For all treatments studied, pH values increased, the largest increases were observed in samples injected with the highest levels of bromelin and brine. Effect of exogenous proteolytic enzyme on the thermal losses of adult beef was influenced by enzymatic treatment conditions. Enzymatic tenderization with bromelin had a negative effect on water holding capacity of adult beef, causing a decrease compared with control samples. Increase of bromelin added brine, ageing time and the amount of brine injected decreased water holding capacity. Analytical data showed the tenderizing effect of bromelin, rigidity index values of the samples injected with bromelin being superior to control samples.

The research aimed to study the influence of the extraction process on the content of antioxidant compounds present in four types of tea and establishing of the optimal conditions for preparation of cocktails in whose composition is combined the beneficial effect of foods rich in antioxidants and vitamins: green tea, exotic fruits, berries and honey. Content of antioxidants, protein, fiber, vitamins and minerals from unfermented tea is supplemented by high concentration of biological active compounds in fruits and honey used. A positive correlation between substances added with significant increase of antioxidant and nutritive potential has been observed. This study confirms that the synergistic action of green tea, fruits and honey allowed obtaining attractive drinks from sensorial point of view and compounds with high antioxidant potential content.

The study was conducted in a cold store of a company in Tulcea and watched for a long time how storage affects the quality of frozen product "green peas" by storage conditions, in fact, the air temperature of storage. To reduce some of the drawbacks of frozen storage of bulk product it is blanched. Blanching operation greatly influences the quality of stored frozen peas, considerably reducing the surface microflora of the product and produces the thermal inactivation of enzymes. It was found that insufficient blanching treatment leads to changes in aroma and taste of the product, especially due to enzyme activity and pyruvate-decarboxilase and lypoxidasa, with the formation of volatile compounds like aldehydes and ketones, which cause taste and smelly of herbal products.Vitamin C content of green peas sustains a continuous degradation during storage, both due to variations in temperature and it’s sudden, but also because the pH, if blanching was incomplete.

Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme ( Thymus vulgaris ), marjoram ( Majorana hortensis ), garlic ( Allium sativum ) and horseradish ( Armoracia rusticana ). Control samples were prepared without marinating treatment but packed and stored in the same conditions as marinated samples. After marination, meat pieces were packed under vacuum and stored at 4°C for 12 days. The combined effects of spices and marination on beef tenderness were evaluated by monitoring pH evolution, the protein and collagen degree of hydrolysis and tenderness. Experimental data indicated that marination weaken beef meat structure, producing improvement of functional properties of adult beef. Marinades use lead for an increase in the protein nitrogen fraction, free amino acids and hydroxyproline contents in boiled beef cuts. A significant increase in tenderness by hardness measurement was observed in the samples marinated and boiled, as compared with the control. Key words : Acidic marination, beef meat, marinating time, meat hardness, pH.