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Journal of Animal Science, Vol 75, Issue 10 2652-2660, Copyright © 1997 by American Society of Animal Science
JOURNAL ARTICLE |
T. L. Wheeler, M. Koohmaraie and S. D. Shackelford
Roman L. Hruska U.S. Meat Animal Research Center, USDA, Clay Center, NE 68933, USA.
The objectives of this study were to determine 1) the effectiveness of calcium chloride when injected later than 2 d postmortem, 2) the effect of extended postinjection aging time, and 3) the tenderness response curve in calcium chloride-treated beef. In Exp. 1, the longissimus thoracis et lumborum was injected on either d 2 or 14 postmortem with 5% by weight of a 200 mM calcium chloride solution. Samples were aged (1 degree C) either 7 or 35 d after injection. The uninjected control longissimus from the contralateral side was aged for 9, 21, 37, or 49 d. In Exp. 2, the longissimus thoracis et lumborum was injected on d 2 postmortem with 5% by weight of a 200 m x M calcium chloride solution then sampled for shear force on d 1, 2, 6, 8, 12, and 14 after injection. Calcium chloride injection, regardless of injection time or postinjection aging time, had higher (P < .05) sensory tenderness rating than control with the same total aging time (5.2, 5.5, 5.8, and 6.1 vs 4.3, 4.8, 5.1, and 5.3, respectively). Calcium chloride injection at d 14 reduced shear force (.7 kg) and increased tenderness rating (.7 units) as effectively (P > .05) as injection at d 2 (1.2 kg and .8 units, respectively). Calcium chloride-injected steaks had higher (P < .05) juiciness ratings than control steaks. Postrigor calcium chloride injection reduced (P < .05) shear force within 1 d after injection and resulted in more tender meat through 14 d after injection. Extended postinjection aging (35 d) had little effect on color display stability. Calcium activated tenderization can be applied as late as 14 d postmortem and will reduce the occurrence of tough meat if aging is limited.
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