J. Benitodelgado et al., CHUCK LONGISSIMUS AND INFRASPINATUS MUSCLE CHARACTERISTICS AS AFFECTED BY RIGOR STATE, BLADE TENDERIZATION AND CALCIUM-CHLORIDE INJECTION, Journal of food science, 59(2), 1994, pp. 295-299
Blade tenderization resulted in increased (P<0.05) tenderness scores o
f postrigor longissimus muscle after 7 days storage. However, no impro
vements (P>0.05) in tenderness of prerigor CaCl2 injected infraspinatu
s and longissimus muscles were observed due to blade tenderization nor
was percentage of collagen affected. Prerigor, blade tenderized CaCl2
injected muscles were generally less tender (P<0.05), as measured by
sensory panel and shear force, than postrigor muscles independent of b
lade tenderization. Furthermore, prerigor CaCl2 injected samples had l
ower texture scores for both muscles and lower flavor scores for infra
spinatus than samples from postrigor muscles. Blade tenderization did
not affect microbial load or color nor did CaCl2 influence color.