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Acceleration of Postmortem Tenderization in Ovine Carcasses Through Infusion of Calcium Chloride: Effect of Concentration and Ionic Strength

U.S. Department of Agriculture^1,2,3, Clay Center, NE 68933

Abstract

Ovine carcasses were arterially infused with a volume equal to 10% of the live weight after electrical stimulation. The infusion solutions contained .075 M, .15 M or .3 M calcium chloride. Results indicated that .3 M calcium chloride treatment was the most effective concentration of CaCl₂ to reduce the shear force value measured at 24 h postmortem. To examine the contribution of ionic strength to tenderization that occurs by infusion of carcasses with .3 M CaCl₂, ovine carcasses were infused with CaCl₂ and NaCl solutions of identical ionic strength. Results indicated that the tenderization that occurred by infusion of carcasses with CaCl₂ was not due to ionic strength of the CaCl₂ solution. Results also indicated that, compared to control animals, NaCl-infused carcasses were more tender after 6 d of postmortem storage (but not after 1 d, as observed with CaCl₂-infused carcasses). Evidence is presented that indicates that activation of calcium-dependent proteases could be responsible for the observed tenderization (reduction in shear force) due to infusion of ovine carcasses with CaCl₂.

¹ ARS, Roman L. Hruska U.S. Meat Anim. Res. Center, P. O. Box 166, Clay Center, NE.

² Authors wish to acknowledge Ms. Jill Comer, Ms. Kathy Mihm, Ms. Kay Theer, and Ms. Pat Tammen for their assistance and Ms. Janice Watts for typing this manuscript.

³ Mention of a trade name, proprietary product or specific equipment does not constitute a guarantee or warranty of the product by the USDA and does not imply its approval to the exclusion of other products that also may be suitable.

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