title: Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits.
abstract: Two experiments were conducted to determine the optimum protocol for maximizing meat quality with CaCl2 injection. Experiment 1 compared the effects of 30 min or 24 h postmortem injection of 175 mM CaCl2 or water at 10% (wt/wt) to controls on various measures of meat quality. An injection of CaCl2 reduced (P < .05) shear force values in all three beef muscles evaluated (longissimus, semimembranosus, and triceps brachii). Retail lean color was not affected (P > .05) by a CaCl2 injection at 24 h postmortem, but was slightly darker (P < .05) for an injection at 30 min postmortem. Psychrophilic and total aerobic microbial counts were higher (P < .05) in 30-min than in 24-h treatments and were higher (P < .05) in CaCl2- or water-injected semimembranosus muscle than in the control, but the treatment differences were minimal in 24-h injected meat. Experiment 2 compared the effects of 24-h postmortem injection of 200 mM or 250 mM CaCl2 at either 5 or 10% (wt/wt) to controls on meat quality traits. Both 200 and 250 mM CaCl2 reduced (P < .05) shear force values compared with the control. In addition, variation in shear force was decreased (P < .05) with CaCl2 injection. Beef flavor intensity was slightly lower (P < .05) and off-flavor ratings were slightly higher (P < .05) in CaCl2-injected meat, but the small differences were of no practical significance. Retail lean color was not affected (P > .05) by injection of the CaCl2 at 24 h. Injecting 200 mM CaCl2 at 5% (wt/wt) into 24 h postmortem meat can produce consistently tender meat without compromising other palatability or lean quality traits.
authors.affiliation: Roman L. Hruska U.S. Meat Animal Research Center, ARS, USDA, Clay Center, NE 68933-0166.
authors.forename: T L
authors.initials: TL
authors.lastname: Wheeler
authors.forename: M
authors.initials: M
authors.lastname: Koohmaraie
authors.forename: J L
authors.initials: JL
authors.lastname: Lansdell
authors.forename: G R
authors.initials: GR
authors.lastname: Siragusa
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
mesh_terms: D000818:Animals; D002122:Calcium Chloride / Q000008:administration & dosage / Q000494:pharmacology*; D002417:Cattle; D015169:Colony Count, Microbial; D005260:Female; D007273:Injections, Intramuscular / Q000662:veterinary; D008297:Male; D008460:Meat / Q000382:microbiology / Q000592:standards*; D009132:Muscles / Q000737:chemistry / Q000187:drug effects* / Q000382:microbiology; D010858:Pigmentation; D011180:Postmortem Changes; D011897:Random Allocation; D013649:Taste; D013997:Time Factors
chemical_list: D002122:Calcium Chloride