Details

Autor(en) / Beteiligte

• Eilers, J.D.
• Morgan, J.B.
• Martin, A.M.
• Miller, R.K.
• Hale, D.S.
• Acuff, G.R.
• Savell, J.W.

Titel

Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef

Ist Teil von

• Meat science, 1994, Vol.38 (3), p.443-451

Ort / Verlag

Oxford: Elsevier Ltd

Erscheinungsjahr

1994

Link zum Volltext

Quelle

EZB-NALI5-00465 Elsevier Archive NL

Beschreibungen/Notizen

• The effect of calcium chloride, lactic acid or their combination on palatability, microbiological, and flavor characteristics of mature cow semimembranosus muscle was investigated. Regardless of aging time, a 10% injection of equal volumes of 0·3 m calcium chloride and 0·3 m lactic acid into hot-boned semimembranous muscle improved ( P < 0·05) shear force values (approximately 35%) compared to hot- and cold-boned control cuts. Microbiological characteristics for all treatments were similar. Control cuts retained more desirable flavor (beefy and serumy/bloody) and less off-flavor (liver, sour, bitter and astringent) than calcium-chloride- or lactic-acid-injected cuts.