Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit

Differences in the quality of meat obtained from four animal species (beef, horse, rabbit and chicken) treated with two concentrations of calcium chloride (75 or 150 mM) were evaluated by a sensory panel. Physicochemical variables analysed were water holding capacity, instrumental colour and pH. Sensory analysis was by recognition index (R-index) by untrained and trained panels. CaCl2 led to an increase in enzymatic activity, although it was not significantly different in treated compared to untreated samples, Lightness was higher (paler) in treated meal for all species studied. R-index showed that treatment of raw beef with 75 mM CaCl2 had negligible effect on odour compared to fresh, untreated beef. More juicy meal resulted from marination. Treatments with 150 mM CaCl2 caused a more tender meat. The best combinations of cooking method and CaCl2 concentration to obtain the most acceptable meat varied from attribute to attribute. The best odour was obtained when beef was treated with 150 mM CaCl2 and cooked in a convection oven, whereas juiciness was improved if beef was treated with 150 mM CaCl2 and cooked in a microwave oven. The highest scores for tenderness were for 75 mM CaCl2-treated samples regardless of cooking method. Flavour profile showed that the most marked feature in marinated beef is the predominance of a bitter flavour and after taste, which probably masks other flavour attributes. It is concluded that, in accordance with other authors, marination has no adverse effects on beef odour and improves texture, producing more tender material. However, marination at the CaCl2 levels tested caused a bitter after taste and flavour. (C) 1997 Elsevier Science Ltd. All rights reserved.