The authors express appreciation to members of the meat sensory panel for evaluation of samples, to sensory laboratory employees who assisted in preparing and serving samples, and to Dr. Bryan Vinyard, Mr. Charles James, Jr., and Mrs. C. H. Vinnett for technical assistance.
Acceleration of Tenderization/Inhibition of Warmed-Over Flavor by Calcium Chloride-Antioxidant Infusion into Lamb Carcasses
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 359–362, March 1991
How to Cite
ST. ANGELO, A.J., KOOHMARAIE, M., CRIPPEN, K.L. and CROUSE, J. (1991), Acceleration of Tenderization/Inhibition of Warmed-Over Flavor by Calcium Chloride-Antioxidant Infusion into Lamb Carcasses. Journal of Food Science, 56: 359–362. doi: 10.1111/j.1365-2621.1991.tb05280.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 3/27/90; revised 9/6/90; accepted 9/30/90.
Infusion of 0.3M calcium chloride plus 1% sodium ascorbate or 0.25% maltol into freshly slaughtered lambs resulted in acceleration of postmortem tenderization through activation of calcium dependent proteases, inhibition of lipid oxidation and retardation of warmed-over flavor on ground cooked patties from their meat. After storage 2 days at 4°C, patties from lamb carcasses treated with antioxidants retained more desirable flavor characteristics (meaty and musty/herby) of lamb, and had less off-flavor (painty and cardboardy) intensities.