Pre- and post-rigor treatent of intermediate pH beef to reduce
toughness
B.C. Thomson, M.M. Auld, N.J. Simmons
AgResearch, Food Systems and Technology, Ruakura Research
Centre, Private Bag 3123, Hamilton
Proceedings of the New Zealand Society of Animal Production.
2000 60: 115-116
As injections of acid and calcium chloride solution reduce
toughness in beef of normal pH (5.4 - 5.7) beef, these solutions may
also tenderise intermediate pH (5.7 - 6.2) beef. Portions of
intermediate-pH striploins from four bulls were allocated to the
following treatments :– control, lactic acid (0.55 M, 10% w/w, injected
within two hours of slaughter) or calcium chloride (0.3 M, 10% w/w,
injected 20 hours after slaughter). The samples were stored at 15°C
for 24 hours, then at – 1°C for a further nine days. 24 hours after
slaughter the shear force of the lactic- acid-treated samples was
non-significantly less than the control (12.7 vs 15.4 kgF). Nine days
after slaughter, the lactic acid and control samples remained
unacceptably tough, while the calcium chloride samples (7.5 kgF) were
acceptable. Therefore, it may be possible to use calcium chloride to
reduce intermediate pH toughness.
Keywords: NZSAPAB;
pH; tenderness; lactic acid; calcium chloride; meat.
Last Updated 12-07-2000
