title: Effects of Postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total loss.
abstract: The effect of postmortem time of calcium chloride (CaCl(2)) injection in conjunction with postmortem aging was determined on 16 beef semimembranosus muscles. Each muscle was cut into four equal segments that were randomly assigned: (1) no injection (control); (2) CaCl(2) at 1 h postmortem; (3) CaCl(2) at 12 h postmortem; or (4) CaCl(2) at 24 h postmortem. Samples were injected with a 0·3 m solution of CaCl(2) at 10% by weight. At 24 h postmortem, each segment was divided into two pieces that were randomly assigned to either a 10-day aging period (2°C) or to frozen storage (-29°C). Shear force values were higher (P < 0·01) in control samples compared with injected samples and increased linearly (P < 0·05) with time of injection. Drip loss was lower (P < 0·01) in control samples compared with injected samples. A linear (P < 0·05) effect was found for the increases in cooking and total loss due to injection time. Aging decreased (P < 0·05) shear force values and cooking loss. CaCl(2) injection at 1 h postmortem was most effective in reducing shear force values and preventing excessive moisture loss. However, injection at 12 or 24 h postmortem was also effective in lowering shear force values.
authors: Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
authors: S J
authors: SJ
authors: Boleman
authors: S L
authors: SL
authors: Boleman
authors: T D
authors: TD
authors: Bidner
authors: K W
authors: KW
authors: McMillin
authors: C J
authors: CJ
authors: Monlezun