"Az-buki" National Publishing House
Ministry of Education and Science
Wikipedia
  • Login
  • Registration
Mathematics and Informatics
Няма резултати
Вижте всички резултати
  • Main Page
  • About the journal
  • Submit your manuscript
  • Editorial Board Members
  • Contents
  • Guidelines
    • Guide for Authors
    • Reviewer's Guide
  • Publishing Ethics
  • Contact
  • Subscribe now
  • en_US
  • Main Page
  • About the journal
  • Submit your manuscript
  • Editorial Board Members
  • Contents
  • Guidelines
    • Guide for Authors
    • Reviewer's Guide
  • Publishing Ethics
  • Contact
  • Subscribe now
  • en_US
Няма резултати
Вижте всички резултати
Mathematics and Informatics
Няма резултати
Вижте всички резултати
Main Page Uncategorized

The Effect of Marinades on Meat

„Аз-буки“ by „Аз-буки“
02-10-2025
in Uncategorized
A A

Category "Research project", 8. – 10. grade

Emil Mirchev, 10th grade[1]

Supervisor: Galya Petrova

National High School of Natural Sciences and Mathematics “Acad. Lyubomir Chakalov” – Sofia (Bulgaria)

https://doi.org/10.53656/nat2025-3.33

Abstract. The present project explores the biochemical process of marination. Its aim is to demonstrate the importance of protein denaturation in increasing meat elasticity. Three types of meat are examined in eight different marinades, grouped into four categories: acidic, alkaline, alcohol, and enzymatic. The study observes how marination time and the chemical composition of the marinade affect the elasticity and color of the meat. The best results are achieved when maximum denaturation of the protein elastin occurs. It is found that marination leads to a peak in elasticity, after which renaturation occurs, reducing elasticity. This shows that identifying the marination peak is key to optimal meat tenderization.

Keywords: marination; marinade; denaturation; elasticity; meat color

Log in to read the full text Your Image Description

Свързани статии:

Default ThumbnailConvergence and Divergence of the Balkan Peoples and their Languages Default ThumbnailImprovement of Oil Recovery in Hydrocarbon Fields by Developing Polymeric Gel-Forming Composition Default ThumbnailThe Language of the Eonomos Dimitar Petkanov (Lexical and Stylistic Aspects) Default ThumbnailThe Teacher`s Competence Profile – Training in a University Environment
Tags денатурацияеластичностмаринатамаринованецвят на месото

Последвайте ни в социалните мрежи

shareTweet
Previous article

Chemistry of Money

Next article

Analysis of Natural Waters in the Municipality of Sliven

Next article

Analysis of Natural Waters in the Municipality of Sliven

Can Home Tests Reliably Determine the Quality and Authenticity of Honey?

The Thirteenth Element – Saver or Silent Destroyer?

Последни публикации

  • Mathematics and Informatics, Number 4/2025, Volume 68
  • Mathematics and Informatics, Number 3/2025, Volume 68
  • Mathematics and Informatics, Number 2/2025, Volume 68
  • Mathematics and Informatics, Number 1/2025, Volume 68
  • Годишно съдържание сп. „Математика и информатика“, том 67 (2024 г.)
  • Mathematics and Informatics, Number 6/2024, Volume 67
  • Mathematics and Informatics, Number 5/2024, Volume 67
  • Mathematics and Informatics, Number 4/2024, Volume 67
  • Mathematics and Informatics, Number 3/2024, Volume 67
  • Mathematics and Informatics, Number 2/2024, Volume 67
  • Mathematics and Informatics, Number 1/2024, Volume 67
  • Годишно съдържание сп. „Математика и информатика“, том 66 (2023 г.)
  • Mathematics and Informatics, Number 6/2023, Volume 66
  • Mathematics and Informatics, Number 5/2023, Volume 66
  • Mathematics and Informatics, Number 4/2023, Volume 66
  • Mathematics and Informatics, Number 3/2023, Volume 66
  • Mathematics and Informatics, Number 2/2023, Volume 66
  • Mathematics and Informatics, Number 1/2023, Volume 66
  • Annual Contents of Mathematics and Informatics, vol.65/ 2022
  • Mathematics and Informatics, Number 6/2022, Volume 65
  • Mathematics and Informatics, Number 5/2022, Volume 65
  • Mathematics and Informatics, Number 4/2022, Volume 65

София 1113, бул. “Цариградско шосе” № 125, бл. 5

+0700 18466

izdatelstvo.mon@azbuki.bg
azbuki@mon.bg

Полезни линкове

  • Къде можете да намерите изданията?
  • Вход за абонати
  • Main Page
  • Contact
  • Subscribe now
  • Projects
  • Advertising

Az-buki Weekly

  • Вестник “Аз-буки”
  • Subscribe now
  • Archive

Scientific Journals

  • Strategies for Policy in Science and Education
  • Bulgarian Language and Literature
  • Pedagogika-Pedagogy
  • Mathematics and Informatics
  • Natural Science and Advanced Technology Education
  • Vocational Education
  • Istoriya-History journal
  • Chuzhdoezikovo Obuchenie-Foreign Language Teaching
  • Filosofiya-Philosophy

Newsletter

  • Accsess to public information
  • Условия за ползване
  • Профил на купувача

© 2012-2025 Национално издателство "Аз-буки"

Welcome Back!

Login to your account below

Forgotten Password? Sign Up

Create New Account!

Fill the forms bellow to register

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In
en_US
bg_BG en_US
  • Login
  • Sign Up
Няма резултати
Вижте всички резултати
  • Main Page
  • About the journal
  • Submit your manuscript
  • Editorial Board Members
  • Contents
  • Guidelines
    • Guide for Authors
    • Reviewer's Guide
  • Publishing Ethics
  • Contact
  • Subscribe now
  • en_US

© 2012-2025 Национално издателство "Аз-буки"