CALCIUM-CHLORIDE INJECTION AND DEGREE OF DONENESS EFFECTS ON THE SENSORY CHARACTERISTICS OF BEEF INSIDE ROUND ROASTS

Twenty USDA Standard beef inside rounds were purchased from the Excel Corp. in Plainview, TX to determine the effects of CaCl2 injection and degree of doneness on inside round roasts. Inside rounds were halved and each half served either as a control or was injected with CaCl2. E ach half was cut into four sections with one used for retail case disp lay and the other three subjected to cooking at 60, 70, or 80 degrees C doneness. Roasts injected with CaCl2 were more tender as evidenced b y higher initial and sustained tenderness scores and lower Warner-Brat zler shear force values (P < .004). Overall beef mouthfeel also was im proved over the control by CaCl2 addition (P < .004). Thaw and purge l osses were higher (P < .001) for CaCl2-injected roasts and cooking los ses were lower (P < .01) than for controls. Injection with CaCl2 did n ot affect color, color uniformity, discoloration, or surface browning through 1 d of retail case display (P < .05). However, after 2 d of di splay, control roasts were superior in these traits (P < .05). Roasts cooked to 60 degrees C of doneness were found to be more palatable tha n those cooked to higher degrees of doneness (P < .05). The improvemen t in tenderness through CaCl2 injection for tougher cuts from the roun d is an important finding for the beef industry. The results from this research support the need to use CaCl2 to improve beef tenderness and consistency.