EFFECT OF CALCIUM MARINATION ON BIOCHEMICAL AND TEXTURAL PROPERTIES OF PERI-RIGOR CHICKEN BREAST MEAT

The objective of this study was to evaluate effects of marinades conta ining varying calcium concentrations on the biochemical and texture ch aracteristics of peri-rigor chicken breast fillets. Breast muscles fro m 200 broiler chickens were excised immediately post-mortem and marina ted in 0, 50, 100, 150, or 200 mM CaCl2. The treatments had no effect on meat pH either before or after cooking, but as calcium concentratio n increased, the normal post-mortem conversion of adenosine triphospha te (ATP) to inosine monophosphate (IMP) increased, according to the IM P:ATP ratios (R-values). Calcium treatment at all levels tested improv ed meat tenderness, but both marinade absorption and cooking losses in creased as the calcium concentration in the marinades increased. It wa s concluded that although treating peri-rigor breast muscle with calci um might be useful in reducing or eliminating the conditioning period to assure tender chicken, methods must be developed for restoring the moisture binding properties that are damaged by the calcium.