title: Effect of calcium chloride marination on bovine Cutaneus trunci muscle.
abstract: The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable flavors. Muscles were marinated in 0.25 M CaCl(2) solution for 2 h and after that aged for 0, 1, 2, 3, 4, 5 and 7 days. Tenderness was evaluated by the myofibrillar fragmentation index (MFI), Warner Bratzler shear force (WBS) and sensory panel evaluation. MFI values showed significant differences between treated and control samples aged for 1, 2 and 3 days (P<0.05). MFI values of treated samples aged 3 days were similar to those obtained for the control samples but aged seven days. WBS values were not significantly different between samples. Consumer panelists preferred treated samples aged 3 days to the control ones aged 7 days. It was concluded that calcium chloride treatment can be used in Cutaneus trunci muscle to reduce the aging time required to increase tenderness.
authors: Instituto Tecnologı́a de Alimentos, Centro de Agroindustrias, CNIA, Instituto Nacional de Tecnologı́a Agropecuaria (INTA), Casilla de Correo 77, (1708), Morón, Buenos Aires, Argentina.
authors: C B
authors: CB
authors: Gonzalez
authors: V A
authors: VA
authors: Salitto
authors: F J
authors: FJ
authors: Carduza
authors: A A
authors: AA
authors: Pazos
authors: J A
authors: JA
authors: Lasta