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Chuck Longissimus and lnfraspinatus Muscle Characteristics as Affected by Rigor State, Blade Tenderization and Calcium Chloride Injection
Author(s) -
BENITODELGADO J.,
MARRIOTT N.G.,
CLAUS J.R.,
WANG H.,
GRAHAM P.P.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06951.x
Subject(s) - tenderness , chemistry , longissimus , longissimus muscle , flavor , blade (archaeology) , anatomy , food science , zoology , biology , history , archaeology
Blade tenderization resulted in increased (P<0.05) tenderness scores of postrigor longissimus muscle after 7 days storage. However, no improvements (P>0.05) in tenderness of prerigor CaCl 2 injected infraspinatus and longissimus muscles were observed due to blade tenderization nor was percentage of collagen affected. Prerigor, blade tenderized CaCl 2 injected muscles were generally less tender (P<0.05), as measured by sensory panel and shear force, than postrigor muscles independent of blade tenderization. Furthermore, prerigor CaCl 2 injected samples had lower texture scores for both muscles and lower flavor scores for infraspinatus than samples from postrigor muscles. Blade tenderization did not affect microbial load or color nor did CaCl 2 influence color.