Abstract
Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by weight) with three calcium salts at three molar concentrations, a distilled water control, and a non-marinated control. The effects of calcium salt and concentration were tested for retail display color life, tenderness and sensory traits, and microbial growth. Calcium lactate marinated steaks had longer color life and less microbial growth than those treated with calcium chloride or calcium ascorbate. Increasing molar concentration (.1M to .2M to .3M) caused faster color deterioration, and did not significantly improve microbial inhibition. All calcium treatments improved tenderness; however, calcium chloride treatments induced off-flavors. Considering a whole system approach that accounts for color life, microbial inhibition, shear force, and sensory traits, we recommend injecting beef longissimus with 10% of a .1M solution of calcium lactate, and do not recommend other calcium salts or concentrations.
Highlights
Numerous researchers have cited the benefit of injecting beef and lamb with calcium chloride to improve tenderness
Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by weight) with three calcium salts at three molar concentrations, a distilled water control, and a non-marinated control
The effects of calcium salt and concentration were tested for retail display color life, tenderness and sensory traits, and microbial growth
Summary
Numerous researchers have cited the benefit of injecting beef and lamb with calcium chloride to improve tenderness. Despite the improvement in tenderness, calcium chloride has caused bitter, metallic, and livery off-flavors. Calcium chloride injected muscle is often darker and discolors faster than untreated muscle. No research has been published on the injection of calcium ascorbate to improve tenderness, and only one report exists on the use of calcium lactate. Our objective was to investigate the effects of calcium ascorbate, calcium chloride, and calcium lactate at three molar concentrations on beef loin steak color life, shear force and sensory traits, and microbial inhibition
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