J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Wheeler, T. L.
Right arrow Articles by Koohmaraie, M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Wheeler, T. L.
Right arrow Articles by Koohmaraie, M.

Journal of Animal Science, Vol 70, Issue 11 3451-3457, Copyright © 1992 by American Society of Animal Science

JOURNAL ARTICLE

The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness

T. L. Wheeler, J. D. Crouse and M. Koohmaraie
Roman L. Hruska U.S. Meat Animal Research Center, ARS, USDA, Clay Center, NE 68933-0166.

Three experiments were conducted to determine the effect of freezing and time postmortem on the effectiveness of injecting CaCl2 to tenderize beef. In Exp. 1, longissimus muscle treatments included 1) control 0 h, 2) CaCl2-injected 0 h, 3) control 24 h, and 4) CaCl2-injected 24 h. Injection consisted of .3 M CaCl2 at 10% by weight. Injecting CaCl2 at 24 h postmortem reduced (P < .05) shear force requirements compared with the 24 h control but did not (P < .05) tenderize meat as much as injecting at 0 h. In Exp. 2, longissimus muscle treatments included the following: 1) aged 2 d; 2) aged 7 d; 3) frozen d 1, thawed, aged 6 d; 4) CaCl2-injected d 1, aged 6 d; 5) frozen d 1, thawed, CaCl2-injected, aged 6 d; and 6) CaCl2-injected d 1, frozen, thawed, aged 6 d. Injection alone at d 1 or freezing, then thawing and injecting resulted in the lowest (P < .05) shear force requirements. In Exp. 3, longissimus muscle treatments included the following: 1) aged 1 d; 2) aged 7 d; 3) CaCl2-injected 0 h, aged 7 d; 4) CaCl2-injected d 1, aged 6 d; 5) frozen d 1, thawed, aged 6 d; and 6) frozen, thawed, CaCl2-injected, aged 6 d. Both d-1 injection alone and freezing, thawing, then injecting resulted in meat with shear force requirements similar to those of 0-h injected meat. The effect of treatments on cooking loss was inconsistent. Treatments that reduced shear force also reduced (P < .05) calpain and calpastatin activity proportionately.(ABSTRACT TRUNCATED AT 250 WORDS)


This article has been cited by other articles:


Home page
 J ANIM SCIHome page
G. H. Geesink, S. Kuchay, A. H. Chishti, and M. Koohmaraie
{micro}-Calpain is essential for postmortem proteolysis of muscle proteins
J Anim Sci, October 1, 2006; 84(10): 2834 - 2840.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
J. M. Behrends, K. J. Goodson, M. Koohmaraie, S. D. Shackelford, T. L. Wheeler, W. W. Morgan, J. O. Reagan, B. L. Gwartney, J. W. Wise, and J. W. Savell
Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation
J Anim Sci, December 1, 2005; 83(12): 2869 - 2875.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
M. A. Carr, K. L. Crockett, C. B. Ramsey, and M. F. Miller
Consumer acceptance of calcium chloride-marinated top loin steaks
J Anim Sci, May 1, 2004; 82(5): 1471 - 1474.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
N. C. Jerez, C. R. Calkins, and J. Velazco
Prerigor injection using glycolytic inhibitors in low-quality beef muscles
J Anim Sci, April 1, 2003; 81(4): 997 - 1003.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1992 by the American Society of Animal Science.