Acceleration of postmortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride.

Abstract

A study involving 24 lamb carcasses was conducted to determine the effects of electrical stimulation and CaCl 2 infusion on meat shear forces. Infusion of lamb carcasses with CaCl 2 accelerated postmortem tenderization such that postmortem storage beyond 24 h to ensure meat tenderness was not necessary. Low-frequency electrical stimulation of lamb carcasses had no effect on shear force and was not a necessary step prior to CaCl 2 infusion