Tenderness and flavor of leg cuts from meat goats influenced by calcium chloride injection

Lee, J. H.; Kannan, G.; Kouakou, B.

Tenderness and flavor of leg cuts from meat goats influenced by calcium chloride injection

2018

Lee, J. H. | Kannan, G. | Kouakou, B.

This study was conducted to assess the potential of improving tenderness of chevon using calcium chloride (CaCl₂) injection and its effect on the palatability characteristics of chevon. Primal leg cuts from meat goats were allotted to one of four treatments: either no injection (control) or injection with water, CaCl₂ (food grade, 2.2% w/v), or CaCl₂ plus a spice mix. The CaCl₂ injection improved tenderness of goat leg cuts, proven by Warner–Bratzler shear force values and sensory panels. Furthermore, panelists were not able to detect off-flavor problems associated with CaCl₂ injection. When CaCl₂ was injected into goat leg cuts with the beef spice mixture, it resulted in a more desirable flavor. Calcium injection did not influence flavor volatile compounds in cooked chevon leg cuts. The results indicate that CaCl₂ plus spice mix injection can be applied to improve tenderness of goat meat without detrimental effects on other sensory characteristics.

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