A study involving 48 beef carcasses was conducted in order to evaluate the effects of 0.3 M calcium chloride (CaCl2) injection on final tenderness in muscle Longissimus thoracis et lumborum. Injection of beef carcasses with CaCl2 accelerated post mortem tenderization process. Ca2+-dependent proteases (m-calpain and m-calpain) and their inhibitor (calpastatin) activities were all significantly (P < 0.01) decreased in CaCl2 injected animals (n = 24) compared with control animals (n = 24). Tenderness, assessed by measuring shear force, was significantly improved (P < 0.05) by CaCl2 injection both at two and eight days post mortem.
Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride
TRABALZA MARINUCCI, Massimo;
2001
Abstract
A study involving 48 beef carcasses was conducted in order to evaluate the effects of 0.3 M calcium chloride (CaCl2) injection on final tenderness in muscle Longissimus thoracis et lumborum. Injection of beef carcasses with CaCl2 accelerated post mortem tenderization process. Ca2+-dependent proteases (m-calpain and m-calpain) and their inhibitor (calpastatin) activities were all significantly (P < 0.01) decreased in CaCl2 injected animals (n = 24) compared with control animals (n = 24). Tenderness, assessed by measuring shear force, was significantly improved (P < 0.05) by CaCl2 injection both at two and eight days post mortem.File in questo prodotto:
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