Work

Marination with espresso, filter, and Turkish coffee: A novel approach to improving the tenderness of spent hen meat

Year: 2025

Type: article

Abstract: This study explored the use of espresso, filter, and Turkish coffee as natural meat tenderizers, chosen for their rich bioactive compounds, antioxidant capacity, acidic and phenolic content, which can enhance tenderness and sensory quality of meat. The effects of coffee marination on the physicochemical, microstructural, textural and sensory properties of spent hen breast meat were evaluated. Color parameters (L*, a*, b*) were significantly influenced by coffee type (P < 0.05), whereas cooking loss, drip loss, water-holding capacity, and marinade absorption were unaffected (P > 0.05). SEM analysis showed that espresso caused the greatest disruption of muscle fibers, while Turkish coffee induced the least damage. Texture analysis revealed a pronounced tenderizing effect of espresso, likely due to its unique physicochemical characteristics, suggesting that coffee marination could serve as a practical and functional strategy to improve meat quality. The panelists found that the filter coffee group had the greatest overall acceptance scores of any treatment.

Source: Poultry Science

DOI: 10.1016/j.psj.2025.105988

Authors: Nazik Meziyet Dilek, Ali Samet Babaoglu, Halime Alp, Kubra Unal, Mustafa Karakaya

Institution: Selçuk University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,600