Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride

A. Rodas-González, S. B. Pflanzer, A. J. Garmyn, J. N. Martin, J. C. Brooks, S. M. Knobel, B. J. Johnson, J. D. Starkey, R. J. Rathmann, P. E. de Felicio, M. N. Streeter, D. A. Yates, J. M. Hodgen, J. P. Hutcheson, M. F. Miller

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Abstract

An experiment was conducted to determine the effects of zilpaterol hydrochloride mM supplementation (ZH; 8.3 mg/kg on a DM basis for 20 d) and calcium chloride injection [CaCl2, 200 at 5% (wt/wt) at 72 h postmortem] on palatability traits of beef (Bos taurus) strip loin steaks. Select (USDA) strip loins were obtained from control (no ZH = 19) and ZH-supplemented carcasses (n = 20). Right and left sides were selected alternatively to serve as a control (no INJ) or CaCl2-injected (INJ) and stored at 4°C. Before injecting the subprimals (72 h postmortem), 2 steaks were cut for proximate, sarcomere length, and myofibrillar fragmentation index (MFI) analyses. At 7 d postmortem each strip loin was portioned into steaks, vacuum packaged, and aged for the appropriate period for Warner-Bratzler shear force (WBSF; 7, 14, 21, and 28 d postmortem), trained sensory analysis (14 and 21 d postmortem), purge loss (7 d), and MFI (3, 7, 14, 21, and 28 d postmortem). Results indicated steaks from both ZH supplementation and INJ had reduced WBSF values as days of postmortem aging increased. The WBSF values of ZH steaks were greater (P < 0.05) than no ZH steaks at each postmortem aging period. The INJ steaks had lower WBSF values (P < 0.05) than non-injected steaks. A greater percentage (91 vs. 71%) of steaks had WBSF values < 4.6 kg from steers with no ZH supplementation at 7 d postmortem, but the percentage did not differ (P > 0.05) due to ZH at 14, 21, or 28 d or due to INJ at any aging period. Trained panelists rated tenderness less in ZH steaks than steaks with no ZH at 14 d and 21 d. However, INJ improved (P < 0.05) the tenderness ratings and flavor intensity of the trained panelists, compared with their non-injected cohorts at 21 d. Zilpaterol hydrochloride supplementation reduced (P < 0.05) MFI values, but INJ resulted in greater (P < 0.05) MFI values compared with no INJ. Subprimals from ZH and INJ showed greater purge loss (P < 0.05). Although no interactions were found with ZH and CaCl2, injecting USDA Select strip loins from ZH-fed cattle can help reduce the normal WBSF variation as it does in steaks from non-ZH-fed cattle.

Original languageEnglish
Pages (from-to)3584-3595
Number of pages12
JournalJournal of animal science
Volume90
Issue number10
DOIs
StatePublished - Oct 2012

Keywords

  • Beef
  • Calcium chloride
  • Myofibrillar fragmentation index
  • Shear force
  • Tenderness
  • Zilpaterol hydrochloride

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    Rodas-González, A., Pflanzer, S. B., Garmyn, A. J., Martin, J. N., Brooks, J. C., Knobel, S. M., Johnson, B. J., Starkey, J. D., Rathmann, R. J., de Felicio, P. E., Streeter, M. N., Yates, D. A., Hodgen, J. M., Hutcheson, J. P., & Miller, M. F. (2012). Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride. Journal of animal science, 90(10), 3584-3595. https://doi.org/10.2527/jas.2012-5159