title: Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.
abstract: The effect of calcium chloride, lactic acid or their combination on palatability, microbiological, and flavor characteristics of mature cow semimembranosus muscle was investigated. Regardless of aging time, a 10% injection of equal volumes of 0·3 m calcium chloride and 0·3 m lactic acid into hot-boned semimembranous muscle improved (P < 0·05) shear force values (approximately 35%) compared to hot- and cold-boned control cuts. Microbiological characteristics for all treatments were similar. Control cuts retained more desirable flavor (beefy and serumy/bloody) and less off-flavor (liver, sour, bitter and astringent) than calcium-chloride- or lactic-acid-injected cuts.
authors: Department of Animal Science, Meat Science Section, Texas Agricultural Experiment Station, Texas A&M University, College Station, 77843-2471, USA.
authors: J D
authors: JD
authors: Eilers
authors: J B
authors: JB
authors: Morgan
authors: A M
authors: AM
authors: Martin
authors: R K
authors: RK
authors: Miller
authors: D S
authors: DS
authors: Hale
authors: G R
authors: GR
authors: Acuff
authors: J W
authors: JW
authors: Savell