Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortem

Jaturasitha, Sanchai; Thirawong, Prayat; Leangwunta, V.; Kreuzer, Michael

doi:10.1016/j.meatsci.2004.02.004

Cited by 39 publications

(26 citation statements)

References 31 publications

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“…The injection of calcium chloride at rigor decreased the shear force values at days 4 and 7, depicting the effectiveness of conditioning and calcium ion injection together as compared with conditioning alone in improving tenderness of LM. The results are in accordance with Morgan et al (1991), Lawrence et al (2003) and Jaturasitha et al (2004) who injected 300 mM calcium chloride into pre-rigor bovine muscle resulting in significant improvement of meat tenderness.…”

Section: Wbsfsupporting

confidence: 88%

“…It is the major determinant of meat quality and it can be improved by various physical, chemical and biochemical means. 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).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Wbsfsupporting

confidence: 88%

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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“…Quail meat has been known for centuries, and there are even biblical quotations of their use as a meat source. White meat, including quail meat is considered superior to red meat because it contains low fat content, low cholesterol and high amount of iron (Jaturasitha et al, 2004), consumers also acknowledge the relatively low price, the typically convenient portions, and the lack of religious restriction against its consumption. Quail is one of the leanest types of poultry and a good source of protein and minerals such as sodium, potassium and Iron.…”

Section: Introductionmentioning

confidence: 99%

Effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat

Fakolade¹

2015

Afr. J. Food Sci.

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A study to evaluate the effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat was evaluated. One hundred poultry bird comprising of 50 chickens (Harco black) and 50 quail Japanese were randomly allocated based on a completely randomized design. Birds were kept for 20 weeks and fed with compounded feeds ad libitum, and at 4, 8, 16 and 20 weeks, 5 birds each were randomly selected, and the thigh and breast were evaluated for the physic-chemical, cholesterol and proximate composition. Results reveal that, crude protein content was significantly higher in chicken breast (21.48) at 4 weeks and at 16 weeks in quail breast (21.93), ether extract was highest in the thigh of both chicken and quail (6.33 and 5.06) at 4 weeks of age and thereafter it decreased with increase in age of birds, respectively. Ash content was significantly (P<0.05) higher at 8 weeks for quail breast (1.73) and at 20 weeks for chicken breast (1.76) and the moisture content was significantly higher at 4 weeks for both quail (79.19) and chicken (76.51) thigh. Physiochemical analysis revealed that, the thermal and cold shortening were highest at 16 weeks of age for both quail and chicken meat (26.9 and 43.10), respectively. The cooking loss was highest (P<0.05) at eight weeks for chicken (91.30) and at four weeks for quail (90.80), water holding capacity was highest (P<0.05) (43.10) at 16 weeks in chicken meat. Cholesterol content was lowest at 16 weeks of age as compared to 4 and 20 weeks in chicken breast, whereas quail breast revealed higher values eight weeks of age. The breast of both birds (chicken and quail) had the best values for protein and ash content but highest in cholesterol content, while the thigh had the lowest cholesterol value but highest ether extracts content for both samples.

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“…Pesquisas impulsionadas pelas demandas do consumidor e da indústria cárnea têm sido exaustivamente realizadas na tentativa de alcançar o domínio de técnicas que sejam adequadas à determinação da maciez em produtos cárneos (JATURASITHA et al, 2004;MANÇO, 2006;SANTOS, 2006, ALVES;GOES;MANCIO, 2005). No entanto, tratando-se especificamente de carnes salgadas e dessecadas tradicionais, são poucos os estudos de maciez relativos a esses produtos.…”

Section: Indicadores De Maciez Em Produtos Cárneosunclassified

Indicadores de maciez em carnes salgadas e dessecadas: uma revisão

Ishihara

Madruga

2013

Sem. Ci. Agr.

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ResumoCarnes salgadas e dessecadas são conhecidas e apreciadas em todo o mundo. Muitas vezes são caracterizadas por associarem seu consumo a determinados grupos de pessoas ou de determinadas regiões, e devido a isso, podem ser denominadas de tradicionais. Geralmente possuem tecnologia simples, passada de geração em geração e por esse motivo, há muita variação na qualidade desses produtos. No Brasil destacam-se o charque, o jerked beef e a carne-de-sol. O biltong, a cecina de León, o kilishi, o kaddid e a bresaola são exemplos de carnes salgadas e dessecadas. Apesar da importância desses produtos cárneos, inexistem estudos específicos que retratem sua maciez. E, uma vez que tratase de um dos atributos mais reportados pelos consumidores, sua pesquisa pode auxiliar na aceitação dos produtos cárneos incrementando sua demanda. Nesse contexto, a presente revisão explanou as características de produtos cárneos salgados e dessecados tradicionais relacionadas aos seus aspectos de processamento, e sugeriu os indicadores de maciez -força de cisalhamento, índice de fragmentação miofibrilar, comprimento do sarcômero, quantificação do colágeno -para avaliação da maciez de produtos cárneos, uma vez que são de fácil aplicabilidade e compreendem o estudo dos principais responsáveis pela maciez das carnes, as proteínas miofibrilares e o tecido conjuntivo. Palavras-chave: Salga, textura, indicadores AbstractSalted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there is much variation in the quality of these products. In Brazil charque, jerked beef and sun-dried meat stand out. Biltong, cecina de León, kilishi, kaddid and bresaola are other examples of salted and dried meats. Despite the importance of these meat products, there are no specific studies on their tenderness. Since tenderness is one of the attributes most reported by consumers, research may help the acceptance of meat products, increasing their demand. In this context, this review presents the characteristics of traditional salted and dried meat products related to processing aspects and suggested tenderness indicators -shear force, myofibrillar fragmentation index, sarcomere length, collagen quantificationto assess the softness of meat products, since they are easy to apply and include the study of the main responsible for meat softness, myofibrillar and connective tissue proteins.

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Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortem

Cited by 39 publications

References 31 publications

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

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

Effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat

Indicadores de maciez em carnes salgadas e dessecadas: uma revisão

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