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Keith, C.R., Miller, M.F., and Ramsey, C.B. 1995. Improvement of beef
tenderness and quality traits with calcium chloride injection in beef
loins 48 hours postmortem. Journal of Animal Science. 73:750-756 | to Top |
Purpose: The purpose of this experiment is to determine how injections of calcium chloride affects beef tenderness.
Sensory Evaluation: An eight-member trained panel evaluated 1 cm3 samples for initial tenderness, sustained tenderness, beef flavor and flavor intensity using 8-point scales (8-extremely tender, tender, juicy, juicy, characteristic beef flavor, intense; 1-extremely tough, tough, dry, dry, uncharacteristic beef flavor, bland.)
Updated: Thursday, September 6, 2007.
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