EFFECTS OF POSTMORTEM INJECTION TIME, INJECTION LEVEL, AND CONCENTRATION OF CALCIUM-CHLORIDE ON BEEF QUALITY TRAITS

Two experiments were conducted to determine the optimum protocol for m aximizing meat quality with CaCl2 injection. Experiment 1 compared the effects of 30 min or 24 h postmortem injection of 175 mM CaCl2 or wat er at 10% (wt/wt) to controls on various measures of meat quality. An injection of CaCl2 reduced (P < .05) shear force values in all three b eef muscles evaluated (longissimus, semimembranosus, and triceps brach ii). Retail lean color was not affected (P > .05) by a CaCl2 injection at 24 h postmortem, but was slightly darker (P < .05) for an injectio n at 30 min postmortem. Psychrophilic and total aerobic microbial coun ts were higher (P < .05) in 30-min than in 24-h treatments and were hi gher (P < .05) in CaCl2- or water-injected semimembranosus muscle than in the control, but the treatment differences were minimal in 24-h in jected meat. Experiment 2 compared the effects of 24-h Postmortem inje ction of 200 mM or 250 mM CaCl2 at either 5 or 10% (wt/wt) to controls on meat quality traits. Both 200 and 250 mM CaCl2 reduced (P < .05) s hear force values compared with the control. In addition, variation in shear force was decreased (P < .05) with CaCl2 injection. Beef flavor intensity was slightly lower (P < .05) and off-flavor ratings were sl ightly higher (P < .05) in CaCl2-injected meat, but the small differen ces were of no practical significance. Retail lean color was not affec ted (P > .05) by injection of the CaCl2 at 24 h. Injecting 200 mM CaCl 2 at 5% (wt/wt) into 24 h postmortem meat can produce consistently ten der meat without compromising other palatability or lean quality trait s.