Effect of injection of different concentrations of calcium chloride on tenderization of goat meat

Abstract

Different concentrations of calcium chloride (CaC12) solution (10, 50, 100, 200 and 300 mM) were injected @ 10% (w/w) in foreleg cuts of goat carcasses within 2-3 hr of slaughter (0 day), Samples were evaluated organoleptically after cooking on days 1,2 and 3 and chemically on day 3 after holding at 4Q±1°C. CaC1 2"treated samples showed lower water holding capacity and higher moisture content and cooking losses. Shear force values of 100, 200 and 300 mM CaCl₂ treated samples were much lower than 10, 50 mM and control. Taste panel evaluation showed lower Scores for colour, juiciness and flavour in 200 and 300 mM treated samples. Tenderness score was higher for all treatments except 10 and 50 mM. All somples showed improved tenderness on day 3 than on day 1 or 2. The study indicated that 100 mM CaCl₂ injection held for 3 days can be successfully used for improving tendemess and overall acceptability of goat meat.