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vol. 11, nr. 2 (2008)
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Effect of calcium salts treatment on structure of beef
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Halina Ostoja, Marek Cierach
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Department of Meat Technology and Chemistry, University of Warmia and Mazury, Pl. Cieszyński 1, 10-726 Olsztyn |
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vol. 11 (2008), nr. 2,
pp. 465-465
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abstract:
The texture parameters and structural changes occurring in meat beef (m. semidendinosus) after appearance of rigor mortis, which was stored in refrigeration conditions without and with calcium salts, are presented. Water solutions with 0.3 M chloride or calcium lactate were used. The application of salt was made by injecting muscles or soaking them in salt solutions. All these procedures contributed to significant improvement of tenderness (about 50%). It was proved that there were no significant differences between aforesaid manners of applications and sorts of used salts. The application of addi-tional calcium ions in the muscle tissue caused prior degradation of cytoskeleton in comparison with muscle aging only in refrigeration conditions. Similar action of chloride and calcium lactate allows their interchangeable use with the indication on calcium lactate.
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keywords:
beef meat, calcium salts, structure, tenderness
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original in:
Polish
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