Improving spent fowl meat tenderness with calcium chloride /
Four experiments were conducted to determine the optimal
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| Format: | Thesis Book |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
1994.
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| Subjects: | |
| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=741965901&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | Four experiments were conducted to determine the optimal method of introduction and concentration of calcium solution into spent fowl meat as a tenderizing agent. Calpain activities, heat stable collagen content, and sarcomere length were measured to characterize the mechanism of tenderization. In experiment 1, numbers of chickens were slaughtered under commercial procedures; Pectoralis major were excised and injected to 10% (w/w) with 0.1, 0.2, or 0.3M CaCI2 solutions; 0.3M ZnCl2 solution; deionizedwater; or left uninjected as control, then aged for 1 or 3 days. results indicated that injection was not a successful delivery method to improve the tenderness. In experiment 2, using 0.2M or 0.3M CaCI2 solutions, hot-boned fillets were treated with combinations of injection, soaking, and tumbling. Introduction of 0.2M CaCI2 using all methods was not sufficient to improve the tenderness. Injection of 0.3M CaCI2 followed by tumbling reduced the shear value to near the level acceptable to consumers. Therefore, tumbling with injection of O.3M CaCl2 is essential for maximum tenderization of spent fowl meat. In experiment 3, hot-boned fillets were injected with or soaked in 0.3M CaCI2 or 0.6M NaCl to 10% (w/w) followed by tumbling. Calcium treatment was delayed 24 hr postmortem for some fillets while others had fresh CaCI2 added after tumbling. Calcium chloride and NaCl reduced the shear values equally, suggesting that conductivity may play a major role in the calcium-induced tenderization. Replenishing the 0.3M CaCI2 after tumbling did not exert further tenderization. Additional tenderization was achieved by both solutions when the injection and tumbling were applied at 24 hr postmortem. In experiment 4, the hot-boned fillets were injected to 10% (w/w) with 0.3M CaCI2 or 0.6M NaCl and tumbled. Results indicated that calcium treatment activated m-calpain. The decreased collagen stability. Similar shear values at 24 hr postmortem for CaCl2- and NaCl-injected fillets indicated that the calcium tenderization was conductivity effect, despite CaCI2 activated calpain. |
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| Item Description: | Vita. "Major Subject: Food Science and Technology". |
| Physical Description: | xi, 97 leaves ; 28 cm. Issued also on microfiche from University Microfilms Inc. |
| Bibliography: | Includes bibliographical references. |