Gene/Protein Disease Symptom Drug Enzyme Compound
Pivot Concepts:   Target Concepts:
Query: UMLS:C0234233 (Tenderness)
 375 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Beef strip loins from either the right or left side of 22 carcasses of Bos indicus-type steers were injected with 200 mM calcium chloride (CaCl2) solution at 5% (wt/wt) to determine its effect on tenderness and other selected quality traits of steaks. Loins from opposite sides of the carcasses were untreated and served as the control. The steaks were evaluated for tenderness, juiciness, flavor intensity, tenderness acceptability, and overall acceptability by 62 restaurant consumers over a 6-wk period. The CaCl2 injection improved (P < .05) tenderness and flavor intensity ratings by the restaurant consumers. Tenderness acceptability and overall acceptability were improved 23 and 17%, respectively, by the CaCl2 injection. Flavor was not compromised by the CaCl2 injection. The CaCl2-treated steaks were rated superior(P < .05) for flavor compared to the control steaks. Restaurant consumers preferred the beef loin strip steaks injected with 200 mM CaCl2 at 5% (wt/wt). The results of this study are interpreted to indicate that, from a restaurant consumer perspective, CaCl2 injection is an acceptable means of making beef a more consistently tender product.
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PMID:Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride. 865 38

Tenderness is the most important organoleptic characteristic of meat, and various methods have been developed to improve it. The purpose of this experiment was to evaluate the effect of different conditioning treatments of broiler carcasses on pH, cooking losses, shear values, R-values, and sensory tenderness of breast meat. All measurements were collected for breast muscle as follows: after 24 h of carcass aging (T1); after 24 h of carcass aging with muscle tensioning (T2); after 24 h of carcass aging with muscle tensioning, followed by muscle collection and marination in CaCl2 (T3); after hot-boning 15 min following slaughter (T4); after hot-boning 15 min following slaughter and marination in CaCl2 (T5). pH values in meat treated with CaCl2 were significantly lower than those in untreated meat from the aged carcass group (T3) or the hot-boning group (T5). Breasts from carcasses aged for 24 h (T1, T2, and T3) showed lower cooking loss than breasts harvested immediately after slaughter (T4 and T5). CaCl2 marination produced meats with cooking losses significantly higher than those observed for untreated meats. Regardless of muscle tensioning or marination treatments, aging of the carcass for 24 h (T1, T2, and T3) produced meats with lower shear values than those from hot-boned carcasses (T4 and T5). Hot-boned breasts treated with CaCl2 (T5) were judged less tender by panelists than breasts aged under muscle tensioning (T2 and T3).
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PMID:Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat. 1121 30

Tenderness is considered as the most important quality determinant of meat. Calcium chloride application has been shown to improve tenderness by regulating endogenous proteinases. This study was designed to determine the effect of 300 mM calcium chloride injection on myofibrillar structures, caspase activities and shear force in longissimus muscles of bulls during postmortem storage of 7 days. Myofibrillar fragmentation index was determined as an index of proteolysis occurring in muscle fibers and associated proteins. Maximum tenderness was observed at days 4 and 7 in both treated and control samples. The injection of calcium chloride significantly increased myofibrillar proteolysis and improved tenderness at postmortem days 4 and 7. The treatment reduced caspase-9 activity at 4 h and day 4, whereas those of caspase-8 and -3 activities at days 1 and 4 with respect to control. The improved tenderness and increased myofibril fragmentation with decreased caspase activities suggested that the proteolytic systems activated with calcium chloride injection possibly behave independent of the caspase system.
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PMID:The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning. 2255 72