Influence of CaCl2 and NaCl injections on the texture and flavour of beef

The present study compares the effects of pre− and post-rigor injections of 0.1 m CaCl₂ or 0.15 m NaCl on sensory characteristics (appearance, texture and flavour) and on physical measurements (sarcomere length, drip loss and mechanical resistance of raw myofibres) of beef meat at 2, 6 and 14 days of ageing. An injection of CaCl₂ 1 h post-mortem (pH ≈6.8) greatly decreased sarcomere length and myofibrillar resistance, increased drip loss, contracted appearance and brightness, and induced abnormal flavour, mainly bitterness, whatever the ageing time. CaCl₂-treatment 1 h post-mortem produced little effect on tenderness during ageing; it was slightly higher at day 2 and lower at day 14 than controls. CaCl₂-injection at 24 h post-mortem did not change the sarcomere length but produced a smaller increase in drip loss and a decrease in the resistance of raw myofibres. Improved meat tenderness compared to controls occurred mainly at days 2 and 6 but, during ageing, abnormal flavour appeared by day 6. NaCl-injection had no effect on either sarcomere length or resistance of raw myofibres, but produced higher drip loss and saltier taste at day 14 only. Thus pre-rigor injection of CaCl₂ is not recommended because of adverse effects on flavour and appearance of meat. Post-rigor injection of CaCl₂ has a beneficial effect on tenderness in the first part of the ageing period, but after complete ageing, the only overall benefit is a decrease in the variability between animals.