EFFECT OF INJECTION OF DIFFERENT CONCENTRATIONS OF CALCIUM-CHLORIDE ON TENDERIZATION OF GOAT MEAT

Different concentrations of calcium chloride (CaCl2) solution (10, 50, 100, 200 and 300 mM) were injected @ 10% (w/w) in foreleg cuts of goa t carcasses within 2-3 hr of slaughter (0 day). Samples were evaluated organoleptically after cooking on days 1,2 and 3 and chemically on da y 3 after holding at 4 degrees+/-1 degrees C. CaCl2-treated samples sh owed lower water holding capacity and higher moisture content and cook ing losses. Shear force values of 100, 200 and 300 mM CaCl2-treated sa mples were much lower than 10, 50 mM and control. Taste panel evaluati on showed lower scores for colour, juiciness and flavour in 200 and 30 0 mM treated samples. Tenderness score was higher for all treatments e xcept 10 and 50 mM. All samples showed improved tenderness on day 3 th an on day 1 or 2. The study indicated that 100 mM CaCl2 injection held for 3 days can he successfully used for improving tenderness and over all acceptability of goat meat.