Effect of calcium chloride marination on bovine Cutaneus trunci muscle
The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable ¯avors. Muscles were marinated n 0.25 M CaCl2 solution for 2 h and after th...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0309174000000991 http://hdl.handle.net/20.500.12123/5936 https://doi.org/10.1016/S0309-1740(00)00099-1 |
| _version_ | 1855483714125955072 |
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| author | Gonzalez, Claudia Beatriz Salitto, Valeria A. Carduza, Fernando Jose Pazos, Adriana Alejandra Lasta, Jorge Augusto |
| author_browse | Carduza, Fernando Jose Gonzalez, Claudia Beatriz Lasta, Jorge Augusto Pazos, Adriana Alejandra Salitto, Valeria A. |
| author_facet | Gonzalez, Claudia Beatriz Salitto, Valeria A. Carduza, Fernando Jose Pazos, Adriana Alejandra Lasta, Jorge Augusto |
| author_sort | Gonzalez, Claudia Beatriz |
| collection | INTA Digital |
| description | The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable ¯avors. Muscles were marinated n 0.25 M CaCl2 solution for 2 h and after that aged for 0, 1, 2, 3, 4, 5 and 7 days. Tenderness was evaluated by the myo®brillar fragmentation index (MFI), Warner Bratzler shear force (WBS) and sensory panel evaluation. MFI values showed signi®cant dif- ferences between treated and control samples aged for 1, 2 and 3 days (P<0.05). MFI values of treated samples aged 3 days were similar to those obtained for the control samples but aged seven days. WBS values were not signi®cantly di erent between samples.
Consumer panelists preferred treated samples aged 3 days to the control ones aged 7 days. It was concluded that calcium chloride treatment can be used in Cutaneus trunci muscle to reduce the aging time required to increase tenderness. # 2000 Elsevier Science
Ltd. All rights reserved. |
| format | Artículo |
| id | INTA5936 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA59362019-09-23T13:18:17Z Effect of calcium chloride marination on bovine Cutaneus trunci muscle Gonzalez, Claudia Beatriz Salitto, Valeria A. Carduza, Fernando Jose Pazos, Adriana Alejandra Lasta, Jorge Augusto Bovinae Meat Muscles Calcium Chloride Tenderness Aging Carne Músculos Cloruro calcico Ternura Envejecimiento Tough muscle Músculo duro Cutaneus trunci The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable ¯avors. Muscles were marinated n 0.25 M CaCl2 solution for 2 h and after that aged for 0, 1, 2, 3, 4, 5 and 7 days. Tenderness was evaluated by the myo®brillar fragmentation index (MFI), Warner Bratzler shear force (WBS) and sensory panel evaluation. MFI values showed signi®cant dif- ferences between treated and control samples aged for 1, 2 and 3 days (P<0.05). MFI values of treated samples aged 3 days were similar to those obtained for the control samples but aged seven days. WBS values were not signi®cantly di erent between samples. Consumer panelists preferred treated samples aged 3 days to the control ones aged 7 days. It was concluded that calcium chloride treatment can be used in Cutaneus trunci muscle to reduce the aging time required to increase tenderness. # 2000 Elsevier Science Ltd. All rights reserved. Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Salitto, Valeria A. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Lasta, Jorge Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina 2019-09-23T11:09:21Z 2019-09-23T11:09:21Z 2001-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174000000991 http://hdl.handle.net/20.500.12123/5936 0309-1740 https://doi.org/10.1016/S0309-1740(00)00099-1 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 57 (3) : 251-256 (March 2001). |
| spellingShingle | Bovinae Meat Muscles Calcium Chloride Tenderness Aging Carne Músculos Cloruro calcico Ternura Envejecimiento Tough muscle Músculo duro Cutaneus trunci Gonzalez, Claudia Beatriz Salitto, Valeria A. Carduza, Fernando Jose Pazos, Adriana Alejandra Lasta, Jorge Augusto Effect of calcium chloride marination on bovine Cutaneus trunci muscle |
| title | Effect of calcium chloride marination on bovine Cutaneus trunci muscle |
| title_full | Effect of calcium chloride marination on bovine Cutaneus trunci muscle |
| title_fullStr | Effect of calcium chloride marination on bovine Cutaneus trunci muscle |
| title_full_unstemmed | Effect of calcium chloride marination on bovine Cutaneus trunci muscle |
| title_short | Effect of calcium chloride marination on bovine Cutaneus trunci muscle |
| title_sort | effect of calcium chloride marination on bovine cutaneus trunci muscle |
| topic | Bovinae Meat Muscles Calcium Chloride Tenderness Aging Carne Músculos Cloruro calcico Ternura Envejecimiento Tough muscle Músculo duro Cutaneus trunci |
| url | https://www.sciencedirect.com/science/article/pii/S0309174000000991 http://hdl.handle.net/20.500.12123/5936 https://doi.org/10.1016/S0309-1740(00)00099-1 |
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