Linked Life Data

7673067

Source:http://linkedlifedata.com/resource/pubmed/id/7673067

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
1995-10-19
pubmed:abstractText
Twenty-two Bos indicus type steers were commercially slaughtered, and their carcasses were chilled and processed to determine the effects of injecting calcium chloride (CaCl2) on beef steak palatability and quality traits. Top loin and inside round subprimals were removed from each carcass using industry fabrication procedures. No injection (control) or injection of 200 mM CaCl2 at 5% (wt/wt) was applied at 30 h postmortem to subprimals from alternating right and left sides. After vacuum storage for 7 d postmortem at 2 degrees C, 2.54-cm thick steaks were cut from each subprimal. Eighty-six percent of the control longissimus lumborum (LL) steaks and 78% of the semimembranosus (SM) control steaks had Warner-Bratzler (WBS) values > 4.5 kg, and the injection of CaCl2 reduced this percentage to 43 and 24%, respectively. The injection of CaCl2 improved (P < .05) trained sensory tenderness ratings for both LL and SM, while not affecting (P > .05) flavor intensity or causing any off-flavor problems (P > .05), compared with the controls. Lean color scores for the LL were not affected (P > .05) by the injection of CaCl2, but SM lean color was lighter red (P < .05) than controls. Therefore, a 5% (wt/wt) injection of 200 mM CaCl2 solution can be applied under commercial conditions to improve beef steak tenderness and reduce tenderness variation without detrimental effects on other palatability or quality traits.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
0021-8812
pubmed:author
pubmed:issnType
Print
pubmed:volume
73
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1735-40
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1995
pubmed:articleTitle
Postmortem injection of calcium chloride effects on beef quality traits.
pubmed:affiliation
Animal Science and Food Technology Department, Texas Tech University, Lubbock 79409-2162, USA.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't