@article{MAKHILLJFT2009738208,
    title = {Effect of Calcium Chloride and Sodium Bicarbonate Inject Solutions on Tenderness and Organoleptic Properties of Bovine Rumen Viscera},
    journal = {Journal of Food Technology},
    volume = {7},
    number = {3},
    pages = {71-77},
    year = {2009},
    issn = {1684-8462},
    doi = {jftech.2009.71.77},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2009.71.77},
    author = {Phongchai,Jitra,Anek and},
    keywords = {Calcium chloride,sodium bicarbonate,tenderness,organoleptic properties,rumen viscera,Thailand},
    abstract = {To examine the contribution of 2.2% CaCl<SUB>2</SUB> or 3% NaHCO<SUB>3</SUB> to tenderization and organoleptic properties, rumen viscera (<I>Saccus ruminis</I>) samples were injected with a volume equal to 10% of the sample weight. After the injection, rumen viscera samples were held at 4&deg;C and taken on 24 and 48 h to measure pH, water holding capacity, cooking loss, shear force and extractable protein. Results indicated that 3% NaHCO<SUB>3</SUB> treatment reduced cooking loss and shear force, while elevating pH. On the other hand, the 2.2% CaCl<SUB>2</SUB> treatment did not show any difference from those of the control (no injection). There were no significant differences on water holding capacity and extractable protein among treatments (p&gt;0.05). Evidence in this study indicated the advantage of using 3% NaHCO<SUB>3</SUB> for improving tenderization and organoleptic properties of rumen viscera.}
    }