EVALUATION OF CALCIUM-CHLORIDE AND LACTIC-ACID INJECTION ON CHEMICAL,MICROBIOLOGICAL AND DESCRIPTIVE ATTRIBUTES OF MATURE COW BEEF

Authors
EILERS JD MORGAN JB MARTIN AM MILLER RK HALE DS ACUFF GR SAVELL JV
Citation
Jd. Eilers et al., EVALUATION OF CALCIUM-CHLORIDE AND LACTIC-ACID INJECTION ON CHEMICAL,MICROBIOLOGICAL AND DESCRIPTIVE ATTRIBUTES OF MATURE COW BEEF, Meat science, 38(3), 1994, pp. 443-451
Citations number
22
Categorie Soggetti
Food Science & Tenology
Journal title
Meat science → ACNP
ISSN journal
03091740
Volume
38
Issue
3
Year of publication
1994
Pages
443 - 451
Database
ISI
SICI code
0309-1740(1994)38:3<443:EOCALI>2.0.ZU;2-C
Abstract
The effect of calcium chloride, lactic acid or their combination on pa latability, microbiological, and flavor characteristics of mature cow semimembranosus muscle was investigated. Regardless of aging time, a 1 0% injection of equal volumes of 0.3 m calcium chloride and 0.3 m lact ic acid into hot-boned semimembranosus muscle improved (P < 0.05) shea r force values (approximately 35%) compared to hot- and cold-boned con trol cuts. Microbiological characteristics for all treatments were sim ilar. Control cuts retained more desirable flavor (beefy and serumy/bl oody) and less off-flavor (liver, sour, bitter and astringent) than ca lcium-chloride- or lactic-acid-injected cuts.