Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortem

• Main Authors: Jaturasitha S., Thirawong P., Leangwunta V., Kreuzer M.
• Format: Article
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-2142657963&partnerID=40&md5=e9fc46682fba2092539b1d4522ecd67e; http://www.ncbi.nlm.nih.gov/pubmed/22062008; http://cmuir.cmu.ac.th/handle/6653943832/511
• Institution: Chiang Mai University

Calcium chloride (CaCl2) 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 CaCl2 injection by up to 50% of control, depending on CaCl2 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 CaCl2 concentrations, but only with prerigor treatment. A bitter taste was noted only with the highest concentration of CaCl2, but overall acceptance did not increase with CaCl 2 concentration. CaCl2 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 CaCl2 treatment in extraordinarily tough meat. © 2004 Elsevier Ltd. All rights reserved.