Effect of calcium chloride marination on bovine Cutaneus trunci muscle

Autores
Gonzalez, Claudia Beatriz; Salitto, Valeria A.; Carduza, Fernando Jose; Pazos, Adriana Alejandra; Lasta, Jorge Augusto
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Meat Science 57 (3) : 251-256 (March 2001).
Materia
Bovinae
Meat
Muscles
Calcium Chloride
Tenderness
Aging
Carne
Músculos
Cloruro calcico
Ternura
Envejecimiento
Tough muscle
Músculo duro
Cutaneus trunci
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5936
Acceder
id INTADig_083fde33ab293271751d0e99d9a2083d
oai_identifier_str oai:localhost:20.500.12123/5936
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effect of calcium chloride marination on bovine Cutaneus trunci muscleGonzalez, Claudia BeatrizSalitto, Valeria A.Carduza, Fernando JosePazos, Adriana AlejandraLasta, Jorge AugustoBovinaeMeatMusclesCalcium ChlorideTendernessAgingCarneMúsculosCloruro calcicoTernuraEnvejecimientoTough muscleMúsculo duroCutaneus trunciThe 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; ArgentinaFil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Lasta, Jorge Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaElsevier2019-09-23T11:09:21Z2019-09-23T11:09:21Z2001-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0309174000000991http://hdl.handle.net/20.500.12123/59360309-1740https://doi.org/10.1016/S0309-1740(00)00099-1Meat Science 57 (3) : 251-256 (March 2001).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:10Zoai:localhost:20.500.12123/5936instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:11.396INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of calcium chloride marination on bovine Cutaneus trunci muscle
title Effect of calcium chloride marination on bovine Cutaneus trunci muscle
spellingShingle Effect of calcium chloride marination on bovine Cutaneus trunci muscle
Gonzalez, Claudia Beatriz
Bovinae
Meat
Muscles
Calcium Chloride
Tenderness
Aging
Carne
Músculos
Cloruro calcico
Ternura
Envejecimiento
Tough muscle
Músculo duro
Cutaneus trunci
title_short 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_sort Effect of calcium chloride marination on bovine Cutaneus trunci muscle
dc.creator.none.fl_str_mv Gonzalez, Claudia Beatriz
Salitto, Valeria A.
Carduza, Fernando Jose
Pazos, Adriana Alejandra
Lasta, Jorge Augusto
author Gonzalez, Claudia Beatriz
author_facet Gonzalez, Claudia Beatriz
Salitto, Valeria A.
Carduza, Fernando Jose
Pazos, Adriana Alejandra
Lasta, Jorge Augusto
author_role author
author2 Salitto, Valeria A.
Carduza, Fernando Jose
Pazos, Adriana Alejandra
Lasta, Jorge Augusto
author2_role author
author
author
author
dc.subject.none.fl_str_mv Bovinae
Meat
Muscles
Calcium Chloride
Tenderness
Aging
Carne
Músculos
Cloruro calcico
Ternura
Envejecimiento
Tough muscle
Músculo duro
Cutaneus trunci
topic Bovinae
Meat
Muscles
Calcium Chloride
Tenderness
Aging
Carne
Músculos
Cloruro calcico
Ternura
Envejecimiento
Tough muscle
Músculo duro
Cutaneus trunci
dc.description.none.fl_txt_mv 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
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.
publishDate 2001
dc.date.none.fl_str_mv 2001-03
2019-09-23T11:09:21Z
2019-09-23T11:09:21Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 57 (3) : 251-256 (March 2001).
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341371025817600
score 12.623145

Publicaciones similares