Journal of Animal Science, Vol 73, Issue 12 3633-3638, Copyright © 1995 by American Society of Animal Science

JOURNAL ARTICLE

Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride

L. C. Hoover, K. D. Cook, M. F. Miller, K. L. Huffman, C. K. Wu, J. L. Lansdell and C. B. Ramsey
Department of Education, Nutrition, and Restaurant/Hotel Management, Texas Tech University, Lubbock 79409-1162, USA.

Beef strip loins from either the right or left side of 22 carcasses of Bos indicus-type steers were injected with 200 mM calcium chloride (CaCl2) solution at 5% (wt/wt) to determine its effect on tenderness and other selected quality traits of steaks. Loins from opposite sides of the carcasses were untreated and served as the control. The steaks were evaluated for tenderness, juiciness, flavor intensity, tenderness acceptability, and overall acceptability by 62 restaurant consumers over a 6-wk period. The CaCl2 injection improved (P < .05) tenderness and flavor intensity ratings by the restaurant consumers. Tenderness acceptability and overall acceptability were improved 23 and 17%, respectively, by the CaCl2 injection. Flavor was not compromised by the CaCl2 injection. The CaCl2-treated steaks were rated superior(P < .05) for flavor compared to the control steaks. Restaurant consumers preferred the beef loin strip steaks injected with 200 mM CaCl2 at 5% (wt/wt). The results of this study are interpreted to indicate that, from a restaurant consumer perspective, CaCl2 injection is an acceptable means of making beef a more consistently tender product.

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