CALCIUM CHLORIDE EFFECT ON BEEF TENDERNESS OF ZEBU CATTLE AND ITS CROSSES.

Abstract

Tenderness is the most important component of organoleptic quality of the beef and solutions of calcium chloride (CaCI₂) can be used to reduce aging time and increase tenderness without introducing undesireable flavors and odors. The objective of this research was to determine the effect of the application of calcium chloride, aging time, breed and feeding system on the beef tenderness (Warne-Bratzler Shear, WB) of Zebu and its crosses. Samples were collected from the 12^th rib of the Longissimus dorsi from both half-carcass 24 h post mortem. A solution of CaCI₂ µM was evaluated using three tetaments: T0=0%; T1=5% and T2=10% of the weigth simple and aging for 7, 14, 21 and 28 days. Breeds were: Brahman and Crossbred (50% Charolais x 50% Brahman and 50% Simmental x 50% Brahman) and the feeding system were: pasture plus energy-protein supplement (PS) and feedlot (F). Data were analyzed through combined analysis of variance (fixed linear model) and adjusted least-squared means comparisons by t-test. There were no significant differences (P>0.05) between treatments T1 and T2 in both feeding systems. In PS, the highest effect on tenderness was obtained at 7 day of aging using T1 with a highly significant effect (47.9%) on the Brahman group (2.48 kgf). In the crossbred group the improvement was of 18.9% (0.81 kgf). In feedlot, highly significant effect (P<0.01) on tenderness was obtained with T1 over T0 (30.1%) at day 14 of aging. There was no significant difference between T1 and T2 in both breeds. Values of WB at day 14 of aging are classified as tender. Bacteriological charge of the present study was far from the critical zone and does not represent any risk to public health.