Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activity

A study was conducted in three phases to examine the effect of calcium chloride marination on tenderness. Steaks obtained 5 days postmortem were marinated in a 150 mM calcium chloride solution for 24 h and 48 h in phase 1, and for 48 h in phases 2 and 3. The steaks utilized were obtained from mature...

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Veröffentlicht in:	Meat science 1993, Vol.33 (2), p.265-275
Hauptverfasser:	Whipple, G., Koohmaraie, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	beef Biological and medical sciences calcium chloride Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries tenderness
Online-Zugang:	Volltext
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