Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application

Abstract

Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed. Calcium salt rejuvenation method is regarded as an economical and efficient method, in the appropriate amount of addition, it can significantly improve the meat color. However, there is still relatively little research on the mechanism and application of different calcium salts in regulating beef quality improvement, which hinders the further development of calcium salt tenderization method. Therefore, this paper reviews the way of calcium salt addition, the improvement factors of beef quality regulation and the application of calcium salt in beef, in order to provide reference significance for the further development of calcium salt in the field of meat products.

Keywords

• calcium salt
• tenderness
• meat color
• lipid oxidation
• protein oxidation
• metmyoglobin reducing force