Papers

Peer-reviewed
Mar, 2002

Meat tenderization by calcium chloride after osmotic dehydration

MEAT SCIENCE
  • B Gerelt
  • ,
  • Y Ikeuchi
  • ,
  • T Nishiumi
  • ,
  • A Suzuki

Volume
60
Number
3
First page
237
Last page
244
Language
English
Publishing type
Research paper (scientific journal)
DOI
10.1016/S0309-1740(01)00126-7
Publisher
ELSEVIER SCI LTD

In this study, meat was tenderized by dipping the meat in a calcium-containing solution after osmotic dehydration. Dehydrated meats were dipped in a 150 mM calcium chloride solution for 3 h, and after that stored for 24, 48, and 168 h at 3 similar to 4degreesC. Then, meat was subjected to texture measurement, sensory evaluations, biochemical analysis and histological observations. A gradual decrease in the firmness and higher tenderness sensory scores were observed in the meat treated with calcium chloride as compared with the untreated meat. Few differences were observed in water holding capacity by treatment at any stage of storage. A gradual increase in the myofibril fragmentation from the calcium chloride-treated meats was observed throughout the storage compared with the controls. Broadening of the I band and a disordered Z-line were observed in the treated meat. The deformation of the honeycomb-like structure of the endomysium was also observed in the treated samples. Therefore, the dipping in 150 mM calcium chloride solution after dehydration can be applied to improve meat tenderness without detrimental effects on other palatability and quality traits. (C) 2002 Elsevier Science Ltd. All rights reserved.

Link information
DOI
https://doi.org/10.1016/S0309-1740(01)00126-7
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000173101300004&DestApp=WOS_CPL
ID information
  • DOI : 10.1016/S0309-1740(01)00126-7
  • ISSN : 0309-1740
  • Web of Science ID : WOS:000173101300004

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