Tenderization of Caprine Carcasses with Injection of Calcium Chloride

Abstract

This study evaluated the effects of calcium chloride (CaCl₂) on the tenderness of caprine meat. Data from nine Spanish goats (Capra hircus) were evaluated to determine tenderness using shear force values and sensory evaluation. The longissimus muscle (LD) and psoas major (PM) were removed immediately after slaughter, and 0.2 M of CaCl₂ was injected into each at the rate of 0.1 ml g^-1 (0.1 pints lb^-1). Samples were heat-seal packaged and tumbled for 2 hours. Samples were then placed in the cooler and aged for 48 hours. After freezer storage, the meat was thawed and the LD was cut into 1-inch steaks starting from the posterior end. Three 0.5-inch cores were taken from each steak and sheared once. The PM was left whole and three 0.5-inch cores were taken and sheared once. Warner-Bratzler shear force and sensory evaluations were conducted. A significant difference (P<0.05) in shear force was found in the LD meat. Sensory evaluations for tenderness expressed panelists’ ability to detect a difference between treatments and preferences (P<0.05) for meat injected with CaCl₂