Improvement of physicochemical and flavor properties of brined beef by microwave-assisted processing

To improve the physicochemical and flavor quality of brined beef, this study introduced microwave-assisted brining technology. The process parameters were optimized through single-factor experiments and response surface methodology, determining the optimal brining conditions as a brine temperature of 90 °C, brine time of 105 min, and microwave time of 85 s. Results showed that, compared with the traditional water bath method, the microwave-assisted technology significantly enhanced the chewiness and textural lightness of the beef, and increased the free amino acid content by approximately 37%. Microstructural analysis revealed an expansion in meat fiber gaps, which facilitated the penetration of flavor compounds. A total of 59 volatile compounds were identified, primarily aldehydes and alkanes, with several unique flavor components generated by microwave treatment. This study proposed a novel microwave-assisted technique for developing high-quality brined beef, potentially offering a new approach for the precise control of flavor and texture in the meat industry.