Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem.

Abstract

Boneless strip loin subprimals (n = 24) were fabricated from 12 USDA Standard yield grade 2 carcasses at a commercial beef processing facility and processed 48 h postmortem to determine the effect of injection of 200 or 250 mM calcium chloride (CaCl2) solution at 5% (wt/wt) on beef quality traits. One-third of the subprimal served as the control; the remaining portion was injected with either 200 or 250 mM CaCl2 at 5% (wt/wt). The CaCl2 concentration treatment was randomly assigned to strip loins fabricated from either the right or left side of the carcass. After 7 or 14 d of postmortem storage at 2 degrees C, 2.5-cm-thick steaks were cut from each control and treated portion of the subprimals and evaluated for Warner-Bratzler shear (WBS) force, retail display characteristics, Minolta colorimeter L*, a*, and b* values, and trained sensory panel ratings. Treatment of the muscle with 250 mM CaCl2 increased (P < .05) trained sensory panel tenderness and beef flavor scores, and both CaCl2 concentrations decreased WBS force values, when compared with the control. Scores for color, uniformity, and browning in the retail display case did not differ (P > .05) for the 200-mM treatment compared with the control. Scores for discoloration in the retail display decreased (P < .05) for all three-way interactions of CaCl2 concentration, aging time, and display time after d 2 (except 7-d control, which remained the same [P > .05] d 1 through 5). The L* values did not differ (P < .05) for interactions of CaCl2 concentration, x aging time, and retail display.(ABSTRACT TRUNCATED AT 250 WORDS)