<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>beef marination &#8211; BIOENGINEER.ORG</title>
	<atom:link href="https://bioengineer.org/tag/beef-marination/feed/" rel="self" type="application/rss+xml" />
	<link>https://bioengineer.org</link>
	<description>Bioengineering</description>
	<lastBuildDate>Sun, 25 Oct 2026 15:23:30 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=7.1.3</generator>

<image>
	<url>https://bioengineer.org/wp-content/uploads/2019/09/cropped-bioengineering-32x32.png</url>
	<title>beef marination &#8211; BIOENGINEER.ORG</title>
	<link>https://bioengineer.org</link>
	<width>32</width>
	<height>32</height>
</image> 
<site xmlns="com-wordpress:feed-additions:1">72741379</site>	<item>
		<title>Jamun fruit concentrate shows promise as natural beef marinade in lab study</title>
		<link>https://bioengineer.org/jamun-fruit-concentrate-shows-promise-as-natural-beef-marinade-in-lab-study/</link>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sun, 25 Oct 2026 15:23:30 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[anthocyanins]]></category>
		<category><![CDATA[beef marination]]></category>
		<category><![CDATA[food microbiology]]></category>
		<category><![CDATA[Food science]]></category>
		<category><![CDATA[jamun]]></category>
		<category><![CDATA[lipid oxidation]]></category>
		<category><![CDATA[natural preservatives]]></category>
		<category><![CDATA[refrigerated storage]]></category>
		<category><![CDATA[Sensory evaluation]]></category>
		<category><![CDATA[Syzygium cumini]]></category>
		<category><![CDATA[TBARS]]></category>
		<category><![CDATA[water-holding capacity]]></category>
		<guid isPermaLink="false">https://bioengineer.org/?p=453808</guid>

					<description><![CDATA[A laboratory study from Pakistan found that marinating beef in a concentrated jamun fruit extract for one to three hours reduced lipid oxidation and microbial growth while improving texture, water retention and sensory scores during nine days of refrigerated storage, with the two-hour treatment earning the highest taste ratings.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">453808</post-id>	</item>
	</channel>
</rss>
