Effects of calcium salts on beef longissimus quality

Lawrence, T.E.; Dikeman, Michael E.; Hunt, Melvin C.; Kastner, Curtis L.; Johnson, Dallas E.

doi:10.1016/s0309-1740(02)00201-2

Cited by 93 publications

(62 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The injection of calcium chloride at rigor decreased the shear force values at days 4 and 7, depicting the effectiveness of conditioning and calcium ion injection together as compared with conditioning alone in improving tenderness of LM. The results are in accordance with Morgan et al (1991), Lawrence et al (2003) and Jaturasitha et al (2004) who injected 300 mM calcium chloride into pre-rigor bovine muscle resulting in significant improvement of meat tenderness.…”

Section: Wbsfsupporting

confidence: 88%

See 1 more Smart Citation

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

Cao

Khan

et al. 2012

Animal

View full text Add to dashboard Cite

Tenderness is considered as the most important quality determinant of meat. Calcium chloride application has been shown to improve tenderness by regulating endogenous proteinases. This study was designed to determine the effect of 300 mM calcium chloride injection on myofibrillar structures, caspase activities and shear force in longissimus muscles of bulls duringpostmortemstorage of 7 days. Myofibrillar fragmentation index was determined as an index of proteolysis occurring in muscle fibers and associated proteins. Maximum tenderness was observed at days 4 and 7 in both treated and control samples. The injection of calcium chloride significantly increased myofibrillar proteolysis and improved tenderness atpostmortemdays 4 and 7. The treatment reduced caspase-9 activity at 4 h and day 4, whereas those of caspase-8 and -3 activities at days 1 and 4 with respect to control. The improved tenderness and increased myofibril fragmentation with decreased caspase activities suggested that the proteolytic systems activated with calcium chloride injection possibly behave independent of the caspase system.

show abstract

Section: Wbsfsupporting

confidence: 88%

“…Tenderness of beef gradually improves during postmortem storage at refrigerated temperatures (Lawrence et al, 2003). It is the major determinant of meat quality and it can be improved by various physical, chemical and biochemical means.…”

Section: Introductionmentioning

confidence: 99%

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

Cao

Khan

et al. 2012

Animal

View full text Add to dashboard Cite

show abstract

“…De acordo com estudos mais específicos, antioxidantes incorporados naturalmente pela ingestão de dietas são mais eficientes para preservar a estabilidade oxidativa da carne do que os antioxidantes adicionados diretamente na carne (KERRY et al, 1998). Efeitos desfavoráveis sobre a cor da carne foram verificados quando sais de fosfato e cálcio foram adicionados na carne de animais após o abate (LAWRENCE et al, 2003(LAWRENCE et al, , 2004ROBBINS et al, 2003b).…”

Section: Aspectos Gerais Relacionados Com Cor De Carneunclassified

“…Algum efeito poderia também ser verificado sobre a cor de carne, pois uma propriedade antioxidante tem sido atribuída à vitamina D 3 e seus metabólitos (HANSEN et al, 2012;LAHUCKY et al, 2007). Mudanças nas concentrações de 1,25-di-hidróxi-vitamina D 3 e cálcio no plasma e músculo já influenciaram maciez e cor de carne em outros trabalhos (HANSEN et al, 2012;LAWRENCE et al, 2003;LOBO-JR. et al, 2012;MONTGOMERY et al, 2000).…”

Section: Introductionunclassified

“…Maiores concentrações de cálcio no músculo foram relacionadas com oxidação de carne por aumentar radicais livres (LAWRENCE et al, 2003). Por outro lado, as maiores concentrações dos metabólitos da vitamina D 3 no plasma e músculo foram relacionadas com a melhora na cor de carne (HANSEN et al, 2012;WIEGAND et al, 2002;WILBORN et al, 2004), devido à capacidade anti-oxidativa relacionada com aumento nas concentrações das enzimas antioxidante (HAMDEN et al, 2009;LAHUCKY et al, 2007).…”

Section: Introductionunclassified

See 1 more Smart Citation

Melanina na pele e metabólitos da vitamina D3 no plasma associados com polimorfismos nos genes MC1R (loco Extension) e DBP influenciam maciez e cor de carne de bovinos Nelore sem efeito sobre cálcio plasmático e muscular

Júnior¹,

Rocha²

View full text Add to dashboard Cite

show abstract

Reduction of sodium and increment of calcium and ω‐3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality

et al. 2012

View full text Add to dashboard Cite

A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels leading to low amounts of salt (14gSalt & 10gSalt). The developed products showed adequate results for a w and pH, and low lipid oxidation values. The lipid modification allowed the new products to be claimed as "source of ω-3 PUFA".Simultaneously, reductions of 38 % and 50 % in the sodium content were achieved in the 14gSalt and 10gSalt formulations respectively, compared to the control products (26 g salt), so that "reduced sodium" and "high calcium" could be also claimed.The instrumental analysis of color and texture and the sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products.

show abstract

Effects of calcium salts on beef longissimus quality

Cited by 93 publications

References 25 publications

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

Melanina na pele e metabólitos da vitamina D3 no plasma associados com polimorfismos nos genes MC1R (loco Extension) e DBP influenciam maciez e cor de carne de bovinos Nelore sem efeito sobre cálcio plasmático e muscular

Reduction of sodium and increment of calcium and ω‐3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality

Contact Info

Product

Resources

About