Abstract
Calcium chloride treatment may improve the quality and consistency of meat quality in hot‐boned bull beef. The first study involved injecting 10% (w/w) of 0.3 M calcium chloride, water or 0.6 M sodium chloride into longissimus muscle 2 hours post slaughter. The effects of these treatments on the shear force after 24 and 48 hours storage at 15°C were determined. In the second study, the effect of injecting 0.4 M sodium chloride ( 10% w/w) 2 hours post slaughter or 0.2 M calcium chloride ( 10% w/w) 2, 24, or 48 hours post slaughter into rump cuts (M. gluteus medius) was investigated. Samples were cooled to 4°C over the first 24 hours and then placed in a ‐1°C chiller. Shear force was determined after 0, 1, 2, 3, 7, 8, 14, or 21 days at —1°C. Calcium chloride treatment pre‐rigor increased weight loss during storage. Sodium chloride decreased shear force 24 hours post slaughter. Calcium chloride treatment pre‐rigor increased, and post‐rigor tended to decrease shear force in the meat samples.
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