Effect of postmortem injection time and postinjection aging time on the calcium-activated tenderization process in...

Area of Science:

• Food Science
• Meat Science
• Postmortem Muscle Biochemistry

Background:

• Meat tenderness is a critical quality attribute influencing consumer acceptance.
• Calcium chloride (CaCl2) injection is a known method to enhance meat tenderness through postmortem biochemical processes.
• Optimizing the timing of CaCl2 injection and aging is crucial for maximizing its tenderizing effects.

Purpose of the Study:

• To evaluate the efficacy of postmortem calcium chloride injection at extended time points (up to 14 days).
• To determine the impact of prolonged postinjection aging periods on beef tenderness and quality.
• To characterize the tenderness response curve of beef treated with calcium chloride.

Main Methods:

• Beef longissimus thoracis et lumborum muscles were injected with 200 mM calcium chloride solution at 2 or 14 days postmortem.
• Injected and control samples underwent various aging periods (up to 49 days total aging).
• Shear force measurements and sensory panel evaluations assessed meat tenderness and juiciness.

Main Results:

• Calcium chloride injection significantly increased sensory tenderness ratings compared to controls across all aging times.
• Injection at 14 days postmortem was as effective as injection at 2 days in reducing shear force and improving tenderness.
• Calcium chloride-treated beef exhibited higher juiciness ratings; extended aging beyond 14 days post-injection had minimal impact on color stability.

Conclusions:

• Postmortem calcium chloride injection is effective for tenderization up to 14 days postmortem.
• This technique can mitigate toughness, particularly when limited aging periods are employed.
• Calcium chloride injection offers a viable strategy to improve beef tenderness and juiciness, providing flexibility in processing timelines.