Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem

Abstract

Boneless strip loin subprimals (n = 24) were fabricated from 12 USDA Standard yield grade 2 carcasses at a commercial beef processing facility and processed 48 h postmortem to determine the effect of injection of 200 or 250 mM calcium chloride (CaCl2) solution at 5% (wt/wt) on beef quality traits. One-third of the subprimal served as the control; the remaining portion was injected with either 200 or 250 mM CaCl2 at 5% (wt/wt). The CaCl2 concentration treatment was randomly assigned to strip loins fabricated from either the right or left side of the carcass. After 7 or 14 d of postmortem storage at 2 degrees C, 2.5-cm-thick steaks were cut from each control and treated portion of the subprimals and evaluated for Warner-Bratzler shear (WBS) force, retail display characteristics, Minolta colorimeter L*, a*, and b* values, and trained sensory panel ratings. Treatment of the muscle with 250 mM CaCl2 increased (P < .05) trained sensory panel tenderness and beef flavor scores, and both CaCl2 concentrations decreased WBS force values, when compared with the control. Scores for color, uniformity, and browning in the retail display case did not differ (P > .05) for the 200-mM treatment compared with the control. Scores for discoloration in the retail display decreased (P < .05) for all three-way interactions of CaCl2 concentration, aging time, and display time after d 2 (except 7-d control, which remained the same [P > .05] d 1 through 5). The L* values did not differ (P < .05) for interactions of CaCl2 concentration, x aging time, and retail display.(ABSTRACT TRUNCATED AT 250 WORDS)

Efeito da fibra de coprodutos agroindustriais e sua avaliação nutricional para coelhos

“…Procedeu-se à remoção de quatro amostras de 1,27cm de diâmetro, as quais foram cisalhadas ao meio no equipamento Warner-Bratzler Shear modelo 3000, conforme metodologia de Kerth et al (1995).…”

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

“…Calcium chloride is added to muscle foods because of its ease of application, safety of use (approved by Food and Drug Administration) and as an additional source of calcium (Jaturasitha et al, 2004). 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.…”

Regulation of intracellular Ca&lt;sup&gt;2+&lt;/sup&gt; concentration and meat quality in pigs

“…The calpain is activated by Ca 2+ , indicating the role of the intracellular Ca 2+ concentration on the tenderness. The effect of Ca 2+ on tenderisation is manifested by several investigations injecting Ca 2+ (KERTH et al, 1995), marinating meat in Ca 2+ containing solutions (YOUNG and LYON, 1997), or inducing Ca 2+ release by high pressure (OKAMOTO et al, 1995). The rate of glycolysis affects the extend of the tenderisation at least in beef.…”