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

Figures & data

Table 1. Injection treatment effects on cooking loss, Warner–Bratzler shear force (WBSF), and sensory attributes of leg cuts.

	Treatment^a
Item	Control	H2O	CaCl2	CaCl2 + SM	SEM
Cooking loss, %	27.0^d	30.6^cd	30.5^cd	33.0^c	1.58
WBSF, kg	3.5^c	2.8^d	1.9^e	1.9^e	0.170
Sensory^b
Tenderness	5.7^d	6.2^cd	6.1^cd	6.4^c	0.19
Juiciness	5.6^d	5.9^cd	6.0^cd	6.3^c	0.23
Overall flavor	5.1^d	5.4^d	5.6^d	6.3^c	0.23

^aControl:  no injection; H₂O:  water injected; CaCl₂: 2.2% (w/v) food-grade CaCl₂ injected; CaCl₂ + SM:  CaCl₂ plus spice mix (commercial beef roast seasoning) injected.

^b9-point scales: 9 = extremely tender, juicy, and like flavor to 1 = extremely tough, dry, and dislike flavor.

^cdeWithin a row, least-squares means that do not have a common superscript letter differ (P < 0.05).

Table 2. Injection treatment effects on volatile flavors of cooked leg cuts.

	Treatment^a
Flavor volatiles, %	Control	H2O	CaCl2	CaCl2 + SM	SEM
Aldehydes
Hexanal	41.40^b	32.62^c	38.07^bc	37.90^bc	2.339
Heptanal	4.26	4.31	5.45	4.81	0.675
Octanal	2.39	3.18	2.36	2.62	0.483
Nonanal	10.88	17.07	11.84	12.79	2.900
2-Octenal	0.34	0.47	0.45	0.76	0.212
2-Decanal	0.26	0.27	0.21	0.34	0.034
2,4-Nonadienal	1.36	1.33	1.26	1.33	0.134
2,4-Decadienal	0.47	0.61	0.48	0.66	0.136
Benzaldehyde	1.53	0.62	0.78	1.15	0.262
Hydrocarbons
Heptane	3.59	3.57	5.83	3.05	1.081
Octane	0.97	0.54	0.72	0.44	0.381
Tridecane	0.91	0.55	1.29	1.45	0.380
Tetradecane	0.40	0.56	0.24	0.42	0.156
Pentadecane	2.92	2.03	3.52	2.12	0.550
Hexadecane	0.65	0.70	0.41	0.59	0.153
Nonadecane	0.24	0.41	0.47	0.29	0.122
Cyclopropane, pentyl	1.12^c	1.82^b	0.95^c	1.03^c	0.150
Ketones
2-Octanone	0.41	0.42	0.32	0.37	0.054
2-Decanone	0.94	1.27	0.91	0.79	0.144
2-Undecanone	2.44	3.71	2.80	2.00	1.105
2-Pentadecanone	0.26	0.43	0.29	0.46	0.150
2,3-Octanedione	5.25	5.52	6.18	6.69	0.723
Other compounds
Carbon disulfide	6.94	5.16	9.12	5.33	1.260
Furan, 2-pentyl	0.58	0.57	0.51	0.63	0.101
1-Octanol	0.12	0.13	0.11	0.61	0.219
1-Decanol	0.31	0.37	0.33	0.52	0.079
2-Methyl cyclohexanol	3.36	2.92	3.75	3.67	0.601

^aControl:  no injection; H₂O:  water injected; CaCl₂: 2.2% (w/v) food-grade CaCl₂ injected; CaCl₂ + SM:  CaCl₂ plus spice mix (commercial beef roast seasoning) injected.

^bcWithin a row, least-squares means that do not have a common superscript letter differ (P < 0.05).