The effects of calcium chloride, sodium chloride, and tripolyphosphate injections on the tenderness, water holding capacity and microscopic structure of beef muscle

Beekman, Dirk Douglas

doi:10.31274/rtd-180813-12028

Cited by 3 publications

(3 citation statements)

References 213 publications

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“…It means that the combination of conditioning and calcium ion injection is more effective in increasing action of endogenous proteolytic enzymes in m. longissimus dorsi than conditioning alone. Beekman et al (1994) had similar findings for treated and control samples aged for 3 and 9 days in beef. The increase of myofibrillar proteolysis on days 4 and 7 resulting from calcium ion was responsible for the lower shear force values in treated samples, as many researchers have shown the correlation between MFI values and tenderness (Culler et al, 1978;Parrish et al, 1979).…”

Section: Mfisupporting

confidence: 69%

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

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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.

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Section: Mfisupporting

confidence: 69%

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

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“…De acordo com Moura (1997) embora a utilização do cloreto de cálcio apresente vantagens no amaciamento da carne, sua adição pode resultar no aparecimento de um sabor amargo que pode ter efeito adverso sobre os outros atributos sensoriais da carne, fazendo com que o produto seja rejeitado pelo consumidor (Beekman, 1995, Pérez et al, 1998. Entretanto, Boleman et al (1995) relataram que a adição de solução de 0,3M de cloreto de cálcio à carne bovina na proporção de 10% do peso da amostra foi efetiva na melhoria da maciez, mantendo a aceitabilidade da carne.…”

Section: Introductionunclassified

Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio

Zeola

Souza

et al. 2010

Arch. zootec.

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(6,71) e maciez (7,13) das carnes provenientes do Biceps femoris. A interação entre os fatores foi não significativa para o atributo maciez, entretanto foi significativa para o atributo sabor. O tempo de maturação não afetou os atributos cor (7,08), sabor (7,42), maciez (7,83) e impressão global (7,58) das carnes provenientes do Longissimus sem cloreto de cálcio, para as carnes com cloreto de cálcio estes atributos também não foram afetados. O tempo de maturação e o cloreto de cálcio não influenciaram os atributos sabor (6,88) e maciez (7,34) das carnes provenientes do Triceps brachii. A interação entre os fatores foi não significativa para os atributos sabor e maciez. A qualidade sensorial da carne de cordeiros Morada Nova, mostrou-se semelhante quanto aos atributos avaliados quando foi submetida aos processos de maturação e injeção com cloreto de cálcio. SUMMARY Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus andTriceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

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Section: Introductionunclassified

Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio.

Zeola¹,

Souza²,

Souza³

et al. 2008

ARCH ZOOTEC

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Parte da Tese de Doutorado do primeiro autor, Projeto parcialmente financiado pela FUNDUNESP e pelo Programa de Pós-Graduação em Zootecnia da FCAV-UNESP. PALAVRAS CHAVE ADICIONAIS Análise sensorial. ADDITIONAL KEYWORDS Sensory evaluation. RESUMOForam estudadas as características sensoriais da carne de cordeiros Morada Nova proveniente dos músculos Biceps femoris, Longissimus e Triceps brachii submetidos aos efeitos do tempo de maturação e da injeção com cloreto de cálcio. Os cordeiros foram abatidos ao atingirem 25 kg de peso vivo. Após o período de instalação do rigor mortis, os músculos foram retirados e submetidos aos respectivos tratamentos. A análise de variância indicou que o tempo de maturação e o fator cloreto de cálcio não influenciaram os atributos sabor (6,71) e maciez (7,13) das carnes provenientes do Biceps femoris. A interação entre os fatores foi não significativa para o atributo maciez, entretanto foi significativa para o atributo sabor. O tempo de maturação não afetou os atributos cor (7,08), sabor (7,42), maciez (7,83) e impressão global (7,58) das carnes provenientes do Longissimus sem cloreto de cálcio, para as carnes com cloreto de cálcio estes atributos também não foram afetados. O tempo de maturação e o cloreto de cálcio não influenciaram os atributos sabor (6,88) e maciez (7,34) das carnes provenientes do Triceps brachii. A interação entre os fatores foi não significativa para os atributos sabor e maciez. A qualidade sensorial da carne de cordeiros Morada Nova, mostrou-se semelhante quanto aos atributos avaliados quando foi submetida aos processos de maturação e injeção com cloreto de cálcio. SUMMARY Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus andTriceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

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The effects of calcium chloride, sodium chloride, and tripolyphosphate injections on the tenderness, water holding capacity and microscopic structure of beef muscle

Cited by 3 publications

References 213 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

Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio

Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio.

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