Consumer acceptance of calcium chloride-marinated top loin steaks

Journal of Animal Science

Volumn 82, Issue 5, 2004, Pages 1471-1474

  Carr, M A ^a,b   Crockett, K L ^a,c   Ramsey, C B ^a   Miller, M F ^a  

^a TEXAS TECH UNIVERSITY   (United States)

^b ANGELO STATE UNIVERSITY   (United States)

^c LUBBOCK CHRISTIAN UNIVERSITY   (United States)

Author keywords

Beef; Calcium Chloride; Consumers; Marinate; Tenderness; Value

Indexed keywords

EID: 2442444209     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2004.8251471x     Document Type: Article

References (14)

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2. Diles, J. J. B., M. F. Miller, and B. L. Owen. 1994. Calcium chloride concentration, injection time, and aging period effect on tenderness, sensory, and retail color attributes of loin steaks from mature cows. J. Anim. Sci. 72:2017-2021.
3. Kerth, C. R., M. F. Miller, and C. B. Ramsey. 1995. Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem. J. Anim. Sci. 73:750-756.
4. Koohmaraie, M., G. Whipple, and J. D. Crouse. 1990. Acceleration of postmortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride. J. Anim. Sci. 68:1278-1283.
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7. Miller, M. F., K. L. Huffman, S. Y. Gilbert, L. L. Hamman, and C. B. Ramsey. 1995. Retail consumer acceptance of beef tenderized with calcium chloride. J. Anim. Sci. 73:2308-2314.
8. Miller, M. F., M. A. Carr, C. B. Ramsey, K. L. Crockett, and L. C. Hoover. 2001. Consumer thresholds for establishing the value of beef tenderness. J. Anim. Sci. 79:3062-3068.
9. Milligan, S. D., M. F. Miller, C. N. Oats, and C. B. Ramsey. 1997. Calcium chloride injection and degree of doneness effects on the sensory characteristics of beef inside round roasts. J. Anim. Sci. 75:668-672.
10. Morgan, J. B., J. W. Savell, D. S. Hale, R. K. Miller, D. B. Griffin, H. R. Cross, and S. D. Shackelford. 1991. National beef tenderness survey. J. Anim. Sci. 69:3274-3283.
11. USDA. 1996. Institutional meat purchasing specifications for fresh beef. Agric. Marketing Serv., USDA, Washington, DC.
12. Wheeler, T. L., M. Koohmaraie, and J. D. Crouse. 1991. Effects of calcium chloride injection and hot boning on the tenderness of round muscles. J. Anim. Sci. 69:4871-4875.
13. Wheeler, T. L., J. D. Crouse, and M. Koohmaraie. 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.
14. Wheeler, T. L., M. Koohmaraie, J. L. Lansdell, G. R. Siragusa, and M. F. Miller 1993. Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits. J. Anim. Sci. 71:2965-2974.