Abstract
ABSTRACTGround chicken breast and beef top round (semimembranosus) muscles were treated with CaCl2 (0.05, 0.10, 0.15, and 0.20% on final sample weight basis) and cooked to an internal temperature of 80C. Cooked samples were aerobically stored at 4C for 0 or 4 days and analyzed for 2‐thiobarbituric acid (TBA)‐reactive substances. Results indicated that CaCl2 can either inhibit or accelerate lipid oxidation in cooked meat depending on its concentration/meat animal species. TBA values of chicken samples were decreased by CaCl2 used at ≥ 0.1% of final weight. However, only beef samples treated with the highest CaCl2 level (0.20%) tended to have lower TBA values when compared to control samples (treated with deionized water only). CaCl2 used at low levels (0.05% for chicken and ≤0.15% for beef) tended to elevate cooked meat TBA values.
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