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

abstract

• 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 03 m calcium chloride and 03 m lactic acid into hot-boned semimembranous muscle improved (P < 005) 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.

authors

• Acuff, Gary
• Hale, Daniel
• Miller, Rhonda
• Savell, Jeffrey

published proceedings

• Meat Sci

author list (cited authors)

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

citation count

• 31

complete list of authors

• Eilers, JD||Morgan, JB||Martin, AM||Miller, RK||Hale, DS||Acuff, GR||Savell, JW

publication date

• January 1994

publisher

• Elsevier  Publisher

published in

• MEAT SCIENCE  Journal

keywords

• Aging

PubMed Central ID

• 22059708

Digital Object Identifier (DOI)

• 10.1016/0309-1740(94)90070-1

start page

• 443

end page

• 451

volume

• 38

issue

• 3

URL

• http%3A%2F%2Fdx.doi.org%2F10.1016%2F0309-1740%2894%2990070-1