Retail consumer acceptance of beef tenderized with calcium chloride.

Abstract

Beef inside round subprimals were injected with a 200 mM calcium chloride (CaCl2) solution at 5% (wt/wt) to determine its effects on beef steak palatability and quality traits. Alternating subprimals from the right and left sides were selected for injection of CaCl2 or not injected to serve as a control. After 7 d of postmortem storage, 2.5-cm-thick steaks… (More)

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