Abstract:
Sensorial characteristics of chemical tenderized beef meat with
calcium chloride were evaluated on each raw meat and heat-treated after
different periods of aging at different temperatures. Beef cuts were injected
with distilled water (10% w/w), 0.4 M sodium chloride (10% w/w), 0.2 M
calcium chloride (10% w/w) and 0.4 M calcium chloride (10% w/w). Effects
generated by injecting samples with sodium chloride and calcium chloride on
sensorial characteristics of beef meat were determined after 0, 24 and 48
hours of storage at 40C and 150C. Non-injected meat pieces were used as
control samples.
Calcium chloride treatments resulted in less beef flavour and more
off-flavour than sodium chloride treatments. In addition, meat pieces injected
with calcium chloride had lower scores of taste but higher scores of
tenderness compared to the cuts of beef injected with sodium chloride or
distilled water.
Considering the effects on sensorial characteristics, we recommend
injecting adult beef meat with 0.2 M solution of calcium chloride to improve
the quality of meat.
