Vacuum aging is one of the technological alternatives to improve and standard beef texture. In this process, the tenderization derives from endogenous proteolytic enzymes action, where calpains are involved and their activity is dependent on the level of free calcium in the sarcoplasm. The direct addition of calcium increases proteolysis during aging, but in some concentrations may cause off-flavor. This work evaluated the effect of addition, on a 5% (v/w) basis, of 100, 200 and 300mM of CaCl2 solutions followed by vacuum aging for 14 days, on fragmentation, tenderness and taste of beef samples (m. Longissimus dorsi). Myofibril fragmentation increased and shear force decreased with increasing calcium chloride concentration. The effect of calcium chloride addition on sensory evaluation scores was best explained by a quadratic equation, indicating 181,14mM as the best solution concentration. The results demonstrated that calcium chloride solution addition, followed by vacuum aging, is a technological alternative to improve beef quality traits.
beef; tenderness; aging
