Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit

Pérez, María; Escalona, H.; Guerrero, Isabel

doi:10.1016/s0309-1740(97)00083-1

Cited by 43 publications

(32 citation statements)

References 13 publications

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“…Taste -Bitterness has been observed in some works done with CaCl 2 injection or immersion (Morgan et al, 1991;Pérez et al, 1998). Although taste hedonic evaluation by untrained consumers showed a wide distribution of scores (Figure 2), there was a consistent perception of taste differences.…”

Section: Resultsmentioning

confidence: 90%

Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste

Delgado

Aguiar

Ortega

et al. 2006

Sci. agric. (Piracicaba, Braz.)

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The knowledge of consumer perception of meat tenderness and taste is essential to forecast a Brazilian quality value-based beef market. This study aimed to verify perception of tender (WBSF ≤ 4.1 kg) from tough (≥ 4.8 kg) strip loin steak or uncharacteristic (calcium-treated/Ca-IM) and normal (noncalcium/NO-Ca) meat taste by consumers according to gender, age, education and income levels. Steaks were previously classified by shear force measurements as tender or tough. Each consumer was served a paired sample of one tender and of one tough steak, which were either Ca-IM or NO-Ca treated before tenderness classification. Three hundred and eight consumers answered a nine-point intensity (tenderness) and hedonic (taste) scales evaluation questionnaire. Among consumers, 82.2% indicated beef as first choice meat products, 75.3% had beef at least four times a week; 39.3% considered taste as the most important meat attribute and 30.2% considered tenderness; 75.8% were males; 73.6% were 21 to 55 years old; 56.7% had college education; 76.6% had monthly income higher than US $ 435,00. Tender steaks were scored highest (P < 0.01), independently of gender, age and income. However, elderly consumers gave higher scores to tender steaks in comparison to middle age consumers (P < 0.05). In the lower education level, scores given to tender and tough meat did not differ. The higher income level responders assigned lower tenderness scores within tender or tough meat (P = 0.10). Differences in taste were perceived by both genders, and by consumers in every income and education level. Males gave higher scores (dislike less) within Ca-IM steaks. Consumers in the lower education level scored taste higher (like most) within untreated samples. The elderly people could not differentiate taste between the Ca-IM and NO-Ca steaks. These are the first indications that Brazilian consumers perceive tender from tough or uncharacteristic taste of beef, but palatability is evaluated differentially depending on gender, age, education and income level.

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Section: Resultsmentioning

confidence: 90%

Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste

Delgado

Aguiar

Ortega

et al. 2006

Sci. agric. (Piracicaba, Braz.)

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“…Apparent viscosity of protein extracts was significantly higher (P < 0.001) in pork than in shark (Fig. 4A), probably as a result of higher endogenous enzymatic activity as storage temperature was increased; the overall result was myofibrils destruction and protein unfolding (Pérez, Escalona, & Guerrero Legarreta, 1998). This fact promoted an increase in protein hydrodynamic radius (Steffe, 1996).…”

Section: Apparent Viscosity Of Protein Extracts and Emulsionsmentioning

confidence: 98%

Changes in pork and shark (Rhizopriondon terraenovae) protein emulsions due to exogenous and endogenous proteolytic activity

Barrientos¹,

Chabela²,

Montejano³

et al. 2006

Food Research International

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“…It has been suggested to accelerate the tenderization process in the muscles (Morgan et al, 1991;Boleman et al, 1995;Kerth et al, 1995). Perez et al (1998) reported improved tenderness of meat obtained from chicken, horse, cattle and rabbit by calcium chloride injection. The injection of calcium chloride has been thought to improve tenderness by regulating activities of the endogenous proteolytic system (Nurmahmudi and Sams, 1997;Polidori et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

Cao

Khan

et al. 2012

Animal

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Tenderness is considered as the most important quality determinant of meat. Calcium chloride application has been shown to improve tenderness by regulating endogenous proteinases. This study was designed to determine the effect of 300 mM calcium chloride injection on myofibrillar structures, caspase activities and shear force in longissimus muscles of bulls duringpostmortemstorage of 7 days. Myofibrillar fragmentation index was determined as an index of proteolysis occurring in muscle fibers and associated proteins. Maximum tenderness was observed at days 4 and 7 in both treated and control samples. The injection of calcium chloride significantly increased myofibrillar proteolysis and improved tenderness atpostmortemdays 4 and 7. The treatment reduced caspase-9 activity at 4 h and day 4, whereas those of caspase-8 and -3 activities at days 1 and 4 with respect to control. The improved tenderness and increased myofibril fragmentation with decreased caspase activities suggested that the proteolytic systems activated with calcium chloride injection possibly behave independent of the caspase system.

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Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit

Cited by 43 publications

References 13 publications

Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste

Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste

Changes in pork and shark (Rhizopriondon terraenovae) protein emulsions due to exogenous and endogenous proteolytic activity

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

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