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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 [ver mas...]
dc.contributor.authorGonzalez, Claudia Beatriz
dc.contributor.authorSalitto, Valeria A.
dc.contributor.authorCarduza, Fernando Jose
dc.contributor.authorPazos, Adriana Alejandra
dc.contributor.authorLasta, Jorge Augusto
dc.date.accessioned2019-09-23T11:09:21Z
dc.date.available2019-09-23T11:09:21Z
dc.date.issued2001-03
dc.identifier.issn0309-1740
dc.identifier.otherhttps://doi.org/10.1016/S0309-1740(00)00099-1
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0309174000000991
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5936
dc.description.abstractThe 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceMeat Science 57 (3) : 251-256 (March 2001).es_AR
dc.subjectBovinaeeng
dc.subjectMeateng
dc.subjectCarnees_AR
dc.subjectMuscleseng
dc.subjectMúsculoses_AR
dc.subjectCalcium Chlorideeng
dc.subjectCloruro calcicoes_AR
dc.subjectTendernesseng
dc.subjectTernuraes_AR
dc.subjectAgingeng
dc.subjectEnvejecimientoes_AR
dc.subject.otherTough muscleeng
dc.subject.otherMúsculo duroes_AR
dc.subject.otherCutaneus truncies_AR
dc.titleEffect of calcium chloride marination on bovine Cutaneus trunci musclees_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.filFil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Salitto, Valeria A. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Lasta, Jorge Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.subtypecientifico


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