title: Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortem.
abstract: Calcium chloride (CaCl(2)) solution in concentrations of 0, 0.2, 0.3 and 0.4 M was injected at 10% (wt/wt) either 45 min or 24 h postmortem into longissimus dorsi muscles of eight draught steers discharged from work and >4 years of age. Shear force, after 7 days of aging, declined by CaCl(2) injection by up to 50% of control, depending on CaCl(2) concentration. Prerigor treatment was twice as efficient as postrigor injection. Collagen content and solubility were less clearly affected. Sensory tenderness scores were higher by 50% with all CaCl(2) concentrations, but only with prerigor treatment. A bitter taste was noted only with the highest concentration of CaCl(2), but overall acceptance did not increase with CaCl(2) concentration. CaCl(2) enhanced electrical conductivity, reduced redness and luminosity, and increased drip and thawing loss, but not boiling loss, of longissiumus dorsi. Results indicate a high potential of CaCl(2) treatment in extraordinarily tough meat.
authors: Department of Animal Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
authors: S
authors: S
authors: Jaturasitha
authors: P
authors: P
authors: Thirawong
authors: V
authors: V
authors: Leangwunta
authors: M
authors: M
authors: Kreuzer