The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness.

摘要: Three experiments were conducted to determine the effect of freezing and time postmortem on effectiveness injecting CaCl2 tenderize beef. In Exp. 1, longissimus muscle treatments included 1) control 0 h, 2) CaCl2-injected 3) 24 4) h. Injection consisted .3 M at 10% by weight. Injecting h reduced (P < .05) shear force requirements compared with but did not meat as much 2, following: aged 2 d; 7 frozen d thawed, 6 5) CaCl2-injected, 6) frozen, d. alone 1 or freezing, then thawing resulted in lowest requirements. 3, Both d-1 injection thawing, similar those 0-h injected meat. The cooking loss was inconsistent. Treatments that also calpain calpastatin activity proportionately.(ABSTRACT TRUNCATED AT 250 WORDS)