Influence of CaCl2 and NaCl injections on the texture and flavour of beef

Abstract

The present study compares the effects of pre− and post‐rigor injections of 0.1m CaCl2 or 0.15m NaCl on sensory characteristics (appearance, texture and flavour) and on physical measurements (sarcomere length, drip loss and mechanical resistance of raw myofibres) of beef meat at 2, 6 and 14 days of ageing. An injection of CaCl2 1 h post‐mortem (pH ≈6.8) greatly decreased sarcomere length and myofibrillar resistance, increased drip loss, contracted appearance and brightness, and induced abnormal flavour, mainly bitterness, whatever the ageing time. CaCl2‐treatment 1 h post‐mortem produced little effect on tenderness during ageing; it was slightly higher at day 2 and lower at day 14 than controls. CaCl2‐injection at 24 h post‐mortem did not change the sarcomere length but produced a smaller increase in drip loss and a decrease in the resistance of raw myofibres. Improved meat tenderness compared to controls occurred mainly at days 2 and 6 but, during ageing, abnormal flavour appeared by day 6. NaCl‐injection had no effect on either sarcomere length or resistance of raw myofibres, but produced higher drip loss and saltier taste at day 14 only. Thus pre‐rigor injection of CaCl2 is not recommended because of adverse effects on flavour and appearance of meat. Post‐rigor injection of CaCl2 has a beneficial effect on tenderness in the first part of the ageing period, but after complete ageing, the only overall benefit is a decrease in the variability between animals.