Evaluation of calcium chloride and spice marination on the sensory and textural characteristics of precooked semitendinosus roasts

Roasts from mature cows were used to evaluate the effects of calcium chloride (CaCl2) injection on sensory and textural characteristics and of spice marination to overcome potential off-flavors associated with CaCl2 treatment. The roasts appeared lighter(P<0.05), less red(P<0.05), and less yellow(P<0.05) with increases in CaCl2, the inclusion of spice, and the progression of storage time. Roasts with spice had less (P<0.05) cooking and total loss than nonspice and noninjected roasts. The CaCl2 treatment did not significantly effect either shear force values or sensory tenderness. Roasts with spice were more (P<0.05) tender and juicier than nonspiced and noninjected roasts. Roasts with spice had fewer (P<0.05) off-flavors than nonspiced roasts. The injection of spice can overcome off-flavors, however, CaCl2 injection is not efficacious as a tenderizing agent in the semitendinosus muscle of mature cows.