EFFECT OF CALCIUM-CHLORIDE MARINATION ON CALPAIN AND QUALITY CHARACTERISTICS OF MEAT FROM CHICKEN, HORSE, CATTLE AND RABBIT

Differences in the quality of meat obtained from four animal species ( beef, horse, rabbit and chicken) treated with two concentrations of ca lcium chloride (75 or 150 mM) were evaluated by a sensory panel. Physi cochemical variables analysed were water holding capacity, instrumenta l colour and pH. Sensory analysis was by recognition index (R-index) b y untrained and trained panels. CaCl2 led to an increase in enzymatic activity, although it was not significantly different in treated compa red to untreated samples, Lightness was higher (paler) in treated meal for all species studied. R-index showed that treatment of raw beef wi th 75 mM CaCl2 had negligible effect on odour compared to fresh, untre ated beef. More juicy meal resulted from marination. Treatments with 1 50 mM CaCl2 caused a more tender meat. The best combinations of cookin g method and CaCl2 concentration to obtain the most acceptable meat va ried from attribute to attribute. The best odour was obtained when bee f was treated with 150 mM CaCl2 and cooked in a convection oven, where as juiciness was improved if beef was treated with 150 mM CaCl2 and co oked in a microwave oven. The highest scores for tenderness were for 7 5 mM CaCl2-treated samples regardless of cooking method. Flavour profi le showed that the most marked feature in marinated beef is the predom inance of a bitter flavour and after taste, which probably masks other flavour attributes. It is concluded that, in accordance with other au thors, marination has no adverse effects on beef odour and improves te xture, producing more tender material. However, marination at the CaCl 2 levels tested caused a bitter after taste and flavour. (C) 1997 Else vier Science Ltd. All rights reserved.