Table 1.
Selective examples of plant-based marinades.
| Marinade Based on | Marinating Condition | Meat | Source |
|---|---|---|---|
| beetroot | 2 h at 4 °C | chicken | [16] |
| koruk juice | 1, 2, and 18 h at 4 °C | poultry | [21] |
| mango or pineapple juice June plum juice (tumbled) |
12 and 24 h at 4 °C | chicken | [62] |
| sour cherry and plum juice | 24 h at 4 °C, 1:1 (meat: marinade) |
pork | [63] |
| yellow mombin (50, 75 or 100% pulp with water) | 7, 14, and 21 days at 4 °C | pork | [64] |
| lemon juice | 0, 4, 8, 12, 24, 36 and 48 h at 4 °C various ratio meat: marinade | beef | [65] |
| (I) lemon juice (100%, water, lemon juice and oil, sodium bisulfate, sodium benzoate, pH = 2.58) (II) tomato juice (water, tomato concentrate, salt, ascorbic acid, pH 4.03), soy sauce (water, wheat, soybean, salt, sodium benzoate, pH 4.59) |
48 h at 4 °C 1:1 (meat: marinade) |
chicken | [66] |
| lemon juice (70%), pomegranate juice (70%) or mix in ratio (35% + 35%) +olive oil, honey, thyme |
1, 3, 6, and 9 h at 4, 10, and 20 °C | chicken | [67] |
| lemon juice (5%, 10%), water/olive oil | 3, 9 and 15 days at 4 °C, 1:1 (meat: marinade) |
pork | [68] |
| lemon juice (pH 4.52) | 24 h at 4 °C, 1:1 (meat: marinade) |
pheasants | [69] |
| lemon juice | 12 h at 4 °C 1:2 (meat: marinade) |
turkey | [70] |
| lemon and honey marinade (pH 4.8) pineapple (with seasonings, pH 4.1) |
24 h at 4 °C | jerky roe deer, wild boar | [71] |
| lemon juice, olive oil, dried thyme, salt | 1 h 4 ℃ or 20 ℃, 98.81% vacuum or atmospheric pressure | pork | [72] |
| citrus juice (31% orange juice, 31% lemon juice, and 38% water) | 20 h at 4 °C marinade (10 ml/g meat) |
beef | [73] |
| black currant juice | 24 h at 5 °C | pork | [74] |
| black mullbery juice (pH 3.96) grape juice (pH 3.86), pomegranate juice (pH 3.19) |
72 h at 4 °C | chicken and turkey | [75] |
| koruk juice and dried koruk pomace | 2, 24, 48 h at 4 °C | beef | [76] |
| blueberry, raspberry, and strawberry | 1, 6, 12, 24 h at 4 °C | camel, beef, chicken | [77] |
| pineapple juice | 4 days at 4 °C | wild boar, deer | [78] |
| fruit juices (chaenomeles and cranberries) | not stated | pork, beef | [79] |
| asparagus juice | 4, 24, 48 h at 4 °C | beefsteak | [80] |
| white tea and oolong tea leaves | 16 h at 4 °C (immersing) | chicken | [81] |
| onion juice, garlic juice (3%, 6%) | 24 h at 4 °C | pork | [82] |