Jr. Claus et al., Calcium chelators and salt extracted myofibrillar protein injection into lean prerigor beef muscle: Effects on tenderness indices, J MUSCLE F, 9(4), 1998, pp. 329-338
Prerigor beef longissimus muscles were removed within 40 min postmortem and
injected 10% (within 2 h postmortem) with either a chelator (alginate, 3%;
hexametaphosphate, 3%; EDTA, 0.13%; citrate, 0.13%), meat slurry (45%), or
a myofibrillar meat extract (3.7% protein) to evaluate the effects of each
injection on the physical and chemical properties compared to a control an
d a water only injected treatment Gross muscle shortening was not inhibited
. The water only, meat extract and citrate treatments had shorter (P<0.05)
sarcomeres than the control. The meat slurry, alginate, phosphate, and EDTA
treatments produced sarcomere lengths equivalent to the control. The contr
ol had the lowest (P<0.05) pH and percentage moisture. However, there were
no differences in percentage cooking losses. Although variations in sarcome
re length were apparent these treatments did not improve tenderness (P>0.05
) as measured by Warner-Bratzler shear.