Beef strip loins were assigned to one of
11 treatments that included injection
marination (10% by weight) with three
calcium salts at three molar concentrations,
a distilled water control, and a non-marinated
control. The effects of calcium
salt and concentration were tested for retail
display color life, tenderness and sensory
traits, and microbial growth. Calcium
lactate marinated steaks had longer color life
and less microbial growth than those treated
with calcium chloride or calcium ascorbate.
Increasing molar concentration (.1M to .2M to
.3M) caused faster color deterioration, and did
not significantly improve microbial inhibition.
All calcium treatments improved tenderness;
however, calcium chloride treatments induced
off-flavors. Considering a whole system
approach that accounts for color life, microbial
inhibition, shear force, and sensory traits, we
recommend injecting beef longissimus with
10% of a .1M solution of calcium lactate, and
do not recommend other calcium salts or
concentrations.
