Lawrence T E, Dikeman M E, Hunt M C, Kastner C L, Johnson D E
Department of Animal Sciences & Industry, Kansas State University, Manhattan, KS 66506-0201, USA.
Meat Sci. 2003 Jul;64(3):299-308. doi: 10.1016/S0309-1740(02)00201-2.
The objective of this research was to evaluate the effects of injection marination with calcium salts on beef longissimus quality traits. Strip loins were injected (11% by weight) with distilled water or a 0.1, 0.2, or 0.3 M solution of calcium ascorbate, calcium chloride, or calcium lactate. Non-injected loins served as controls. Visual and instrumental color evaluations indicated that calcium ascorbate accelerated myoglobin oxidation, and increasing molar concentration of any calcium salt caused faster (P<0.05) discoloration. Aerobic microbial plate counts were lower (P<0.05) for treatments containing calcium lactate than those with calcium chloride or calcium ascorbate. Calcium ascorbate inhibited lipid oxidation whereas calcium lactate and calcium chloride appeared to be pro-oxidants of lipid oxidation. No differences for Warner-Bratzler shear force or sensory panel tenderness were found among the calcium salts; however, 0.3 M treatments had lower shear values and were judged more tender than 0.1 M treatments. Calcium ascorbate and calcium chloride treatments resulted in less (P<0.05) beef flavor and more (P<0.05) off-flavors than calcium lactate treatments. In addition, 0.1 M treatments had higher (P<0.05) beef flavor scores while 0.3 M treatments had higher (P<0.05) off-flavor scores. Considering the effects on color life, microbial inhibition, shear force, and sensory traits, we recommend injecting beef longissimus with a 0.1 M solution of calcium lactate to enhance both uncooked and cooked quality.
本研究的目的是评估注射钙盐腌制对牛肉背最长肌品质特性的影响。里脊条分别注射（重量的11%）蒸馏水或0.1、0.2或0.3M的抗坏血酸钙、氯化钙或乳酸钙溶液。未注射的里脊条作为对照。视觉和仪器颜色评估表明，抗坏血酸钙加速了肌红蛋白的氧化，且任何钙盐摩尔浓度的增加都会导致更快（P<0.05）的变色。含有乳酸钙的处理组需氧微生物平板计数低于含有氯化钙或抗坏血酸钙的处理组（P<0.05）。抗坏血酸钙抑制脂质氧化，而乳酸钙和氯化钙似乎是脂质氧化的促氧化剂。在钙盐之间未发现沃纳-布拉茨勒剪切力或感官评定嫩度有差异；然而，0.3M处理组的剪切值较低，且被判定比0.1M处理组更嫩。与乳酸钙处理相比，抗坏血酸钙和氯化钙处理导致的牛肉风味更少（P<0.05），异味更多（P<0.05）。此外，0.1M处理组的牛肉风味评分较高（P<0.05），而0.3M处理组的异味评分较高（P<0.05）。考虑到对色泽保持期、微生物抑制、剪切力和感官特性的影响，我们建议向牛肉背最长肌注射0.1M的乳酸钙溶液，以提高生肉和熟肉的品质。
