RESTAURANT CONSUMER ACCEPTANCE OF BEEF LOIN STRIP STEAKS TENDERIZED WITH CALCIUM-CHLORIDE

Beef strip loins from either the right or left side of 22 carcasses of Bos indicus-type steers were injected with 200 mM calcium chloride (C aCl2) solution at 5% (wt/wt) to determine its effect on tenderness and other selected quality traits of steaks. Loins from opposite sides of the carcasses were untreated and served as the control. The steaks we re evaluated for tenderness, juiciness, flavor intensity, tenderness a cceptability, and overall acceptability by 62 restaurant consumers ove r a 6-wk period. The CaCl2 injection improved (P < .05) tenderness and flavor intensity ratings by the restaurant consumers. Tenderness acce ptability and overall acceptability were improved 23 and 17%, respecti vely, by the CaCl2 injection. Flavor was not compromised by the CaCl2 injection. The CaCl2-treated steaks were rated superior (P < .05) for flavor compared to the control steaks. Restaurant consumers preferred the beef loin strip steaks injected with 200 mM CaCl2 at 5% (wt/wt). T he results of this study are interpreted to indicate that, from a rest aurant consumer perspective, CaCl2 injection is an acceptable means of making beef a more consistently tender product.