ShareThe effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness.
Author(s) : WHEELER T. L., CROUSE J. D., KOOHMARAIE M.
Type of article: Article
Summary
Effect of a calcium-chloride injection 30 minutes or 24 hours post mortem, and of a freezing-thawing process before or after the injection, on tenderness (press of Warner-Bratzler), cooking losses and calpaïn activities. The pre- or post-rigor calcium-chloride injection improves meat tenderness. The freezing-thawing process before injection has no additional effect. The injection time must be selected as a function of the following treatments to be applied.
Details
- Original title: The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness.
- Record ID : 1994-0348
- Languages: English
- Source: Can. J. Anim. Sci. - vol. 70 - n. 11
- Publication date: 1992
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Beef; Performance; Freezing-thawing; Freezing; Calcium chloride
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