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

Abstract

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.

Keywords

• Calcium chloride
• Goat leg cuts
• Tenderness
• Shear force
• Flavor volatiles