Evaluation of calcium chloride and spice marination on the sensory and textural characteristics of precooked semitendinosus roasts

Journal of Food Quality

Volumn 23, Issue 1, 2000, Pages 1-13

  DeYonge Freeman, K G ^a   Pringle, T D ^a   Reynolds, A E ^a   Williams, S E ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034340717     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2000.tb00191.x     Document Type: Article

References (17)

1. AMSA. 1995. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. pp. 2-4, 12-16, 16-28, and 31-34. National Livestock and Meat Board. Chicago, IL.
2. BOLEMAN, S.J., BOLEMAN, S.L., BIDNER, T.D., MCMILLIN, K.W. and MONLEZUN, C.J. 1995. Effects of postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total loss. Meat Sci. 39, 35-41.
3. C.I.E. 1978. International Commission on Illumination, Recommendations on Uniform Color Spaces, Color Difference Equations, Psychometric Color Terms. Supplement No. 2 to C.I.E. publication No. 15 (E-1.3.1) 1971/(TC-1.3) 1978. pp. 1-21, Bureau Central de la C.I.E., Paris, France.
4. CIVILLE, G.V. and SZCZESNIAK, A.S. 1973. Guidelines to training a texture profile panel. J. Texture Studies 4, 204-223.
5. CROSS, H.R., CARPENTER, Z.L. and SMITH, G.C. 1973. Effects of intramuscular collagen and elastin on bovine muscle tenderness. J. Food Sci. 38, 998-1003.
6. CROSS, H.R., MOEN, R. and STANFIELD, M.S. 1978. Training and testing of judges for sensory analysis of meat quality. J. Food Tech. 7, 48-54.
7. DILES, J.J.B., MILLER, M.F. and OWEN, B.L. 1994. Calcium chloride concentration, injection time, and aging period effects on tenderness, sensory, and retail color attributes of loin steaks from mature cows. J. Anim. Sci. 72, 2017-2021.
8. HAMM, R. 1960. Biochemistry of meat hydration. Advanced Food Res. 10, 355-463.
9. KERTH, C.R., MILLER, M.F. and RAMSEY, C.B. 1995. Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem. J. Anim. Sci. 73, 750-756.
10. KOOHMARAIE, M., SEIDMAN, S.C., SCHOLLMEYER, J.E., DUTSON, T.R. and BABIKER, A.S. 1988. Factors associated with the tenderness of three bovine muscles. J. Food Sci. 53, 407-410.
11. LANSDELL, J.L., MILLER, M.F., WHEELER, T.L., KOOHMARAIE, M. and RAMSEY, C.B. 1995. Postmortem injection of calcium chloride effects on beef quality traits. J. Anim. Sci. 73, 1735-1740.
12. LYON, C.E., LYON, B.G., DAVIS, C.E. and TOWNSEND, W.E. 1980. Texture profile analysis of patties made from mixed and flake-cut mechanically deboned poultry meat. Poultry Sci. 59, 69-76.
13. MORGAN, J.B., MILLER, R.K., MENDEZ, F.M., HALE, D.S. and SAVELL, J.W. 1991a. Using calcium chloride injection to improve tenderness of beef from mature cows. J. Anim. Sci. 69, 4469-4476.
14. MORGAN, J.B. et al. 1991b. National Beef Tenderness Survey.J. Anim. Sci. 69, 3274-3283.
15. SAS. 1988. SAS/STAT® User's Guide (Release 6. 03) . SAS Inst. Inc., Cary, NC.
16. WHEELER, T.L., CROUSE, J.D. and KOOHMARAIE, M. 1992. The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness. J. Anim. Sci. 70, 3451-3457.
17. WHEELER, T.L., KOOHMARAIE, M., LANSDELL, J.L., SIRAGUSA, G.R. and MILLER, M.F. 1993. Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits. J. Anim. Sci. 71, 2965-2974.