Effect of calcium chloride concentration multi-level injection on improving beef tenderness from draught cattle

• Main Authors: Leangwunta V., Jaturasitha S., Thirawong P., Verasilp T., Ter Meulen U.
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-33947386691&partnerID=40&md5=14b699f387929eb3c8523f74a4f19066; http://cmuir.cmu.ac.th/handle/6653943832/254
• Institution: Chiang Mai University

The study of calcium chloride concentration level 0, 200, 300 and 400 mM injection for improved meat quality of beef muscle from 8 cattle were older than 5 years old. The 2 x 4 factorial in CRD were designed in this experiment. The meat quality in order to beef tenderness improvement in terms of shear force value, collagen content and sensory evaluation was studied. The other meat quality in terms of color, water holding capacity (WHC) and chemical composition was investigated. The results of meat color, the chemical composition and WHC of beef calcium chloride injection all level had no significant difference (p>0.05). In contrast, the interaction between calcium chloride level and WHC (drip and thawing loss) had highly significant difference (p<0.01). The results of shear value indicated that control group had maximum force (N) higher than injected groups (p<0.01). Energy (J) distance (mm) and muscle collagen content had no significant difference among groups (p>0.05). The interaction between calcium chloride level and injection period of shear force value were highly significantly different (p<0.01). The sensory evaluation at 45 minutes post mortem had tenderness and acceptability scores better than that of control group (p<0.05) but juiciness and flavor scores were not significantly different (p>0.05). Injection at 24 hours post mortem had tenderness, juiciness, flavor and acceptability scores no significant difference (p>0.05). The interaction between calcium chloride level and tenderness had significant difference (p<0.05).