Tenderizing spent fowl meat with calcium chloride. 3. Biochemical characteristics of tenderized breast meat.
Biochemical characteristics of spent fowl meat injected with calcium chloride or sodium chloride were evaluated. Hot-boned breast fillets were injected to 10% (wt/wt) with 0.3 M CaCl2 or 0.6 M NaCl, tumbled, and aged 24 h. Tumbling was conducted at 20 C, -635 mm Hg, 20 rpm for 1 h. Hot-boned and cold-boned (24 h) fillets were used as controls. One fillet from each carcass was baked and sheared with an Allo-Kramer cell, whereas the other fillet was used for biochemical analysis. Shear values indicated that both CaCl2- and NaCl-treated samples had significantly (P < 0.05) lower shear values than hot-boned controls but were similar (P > 0.05) to cold-boned samples. The CaCl2 injection treatment significantly elevated (P < 0.05) the tissue calcium content compared to all other treatments. There was no significant difference in heat-stable collagen content (P > 0.05) among all treatments, which indicated that CaCl2 or NaCl did not contribute to meat tenderness through degradative changes in collagen. Calpain data indicated that mu-calpain had disappeared by 24 h aging in all treatments. The m-calpain activity was significantly lower (P < 0.05) in samples treated with CaCl2 than in the other samples. The NaCl-treated samples had m-calpain activity similar (P > 0.05) to that of hot-boned controls. Sarcomeres of CaCl2-treated samples were significantly shorter (P < 0.05) than those of cold-boned controls, were similar (P > 0.05) to those of hot-boned controls, and were shorter than those of NaCl-treated muscles. The sarcomere length and calpain data suggest that CaCl2 tenderized fillets by ionic strength and calcium-specific effects (possibly a proteolytic action), whereas the NaCl solution tenderized by ionic strength effect at a similar conductivity level to that of the CaCl2 solution.
Nurmahmudi
Department of Poultry Science, Texas A&M University, College Station 77843-2472, USA.
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D000818:Animals; D002118:Calcium / Q000032:analysis; D002122:Calcium Chloride / Q000494:pharmacology; D002154:Calpain / Q000032:analysis; D002645:Chickens; D003094:Collagen / Q000032:analysis; D010450:Endopeptidases / Q000032:analysis / Q000378:metabolism; D004789:Enzyme Activation / Q000187:drug effects / Q000502:physiology; D005260:Female; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods*; D008460:Meat / Q000032:analysis / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000187:drug effects / Q000648:ultrastructure; D012518:Sarcomeres / Q000648:ultrastructure; D012965:Sodium Chloride / Q000494:pharmacology
D012965:Sodium Chloride; D003094:Collagen; D010450:Endopeptidases; D002154:Calpain; D002122:Calcium Chloride; D002118:Calcium