Effects of Postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total loss

Document Type

Article

Publication Date

1-1-1995

Abstract

The effect of postmortem time of calcium chloride (CaCl2) 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) CaCl2 at 1 h postmortem; (3) CaCl2 at 12 h postmortem; or (4) CaCl2 at 24 h postmortem. Samples were injected with a 0·3 m solution of CaCl2 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. CaCl2 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. © 1994.

Publication Source (Journal or Book title)

Meat Science

First Page

35

Last Page

41

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