TY  - JOUR
T1  - Effect of Calcium Chloride and Sodium Bicarbonate Inject Solutions on Tenderness and Organoleptic Properties of Bovine Rumen Viscera
AU - Klinhom, Phongchai AU - Klinhom, Jitra AU - Halee, Anek AU - Methawiwat, Sasithorn 
JO  - Journal of Food Technology
VL  - 7
IS  - 3
SP  - 71
EP  - 77
PY  - 2009
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2009.71.77
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2009.71.77
KW  - Calcium chloride
KW  -sodium bicarbonate
KW  -tenderness
KW  -organoleptic properties
KW  -rumen viscera
KW  -Thailand
AB  - 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.
ER  -