EFFECTS OF POSTMORTEM TIME OF CALCIUM-CHLORIDE INJECTION ON BEEF TENDERNESS AND DRIP, COOKING, AND TOTAL LOSS

The effect of postmortem time of calcium chloride (CaCl2) injection in conjunction with postmortem aging was determined on 16 beef semimembr anosus muscles. Each muscle was cut into four equal segments that were randomly assigned: (1) no injection (control); (2) CaCl2 at 1 h postm ortem; (3) CaCl2 at 12 h postmortem; or (4) CaCl2 at 24 h postmortem. Samples were injected with a 0.3 M solution of CaCl2 at 10% by weight. At 24 h postmortem, each segment was divided into two pieces that wer e randomly assigned to either a 10-day aging period (2-degrees-C) or t o frozen storage (-29-degrees-C). Shear force values were higher (P < 0.01) in control samples compared with injected samples and increased linearly (P < 0.05) with time of injection. Drip loss was lower (P < 0 .01) in control samples compared with injected samples. A linear (P<0. 05) effect was found for the increases in cooking and total loss due t o injection time. Aging decreased (P < 0.05) shear force values and co oking loss. CaCl2 injection at 1 h postmortem was most effective in re ducing shear force values and preventing excessive moisture loss. Howe ver, injection at 12 or 24 h postmortem was also effective in lowering shear force values.