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Résumé :
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The present study compares the effects of pre- and post-rigor injections of 0.1 M CaCl2 or 0.15 M NaCl on sensory characteristics (appearance, texture and flavour) and on physical measurements (sarcomere length, drip loss and mechanical resistance of raw myofibres) of beef meat at 2, 6 and 14 days of ageing. An injection of CaCl2 1 h post-mortem (pH approximate to 6.8) greatly decreased sarcomere length and myofibrillar resistance, increased drip loss, contracted appearance and brightness, and induced abnormal flavour, mainly bitterness, whatever the ageing time. CaCl2-treatment 1 h post-mortem produced little effect on tenderness during ageing; it was slightly higher at day 2 and lower at day 14 than controls. CaCl2-injection at 24 h post-mortem did not change the sarcomere length but produced a smaller increase in drip loss and a decrease in the resistance of raw myofibres. Improved meat tenderness compared to controls occurred mainly at days 2 and 6 but, during ageing, abnormal flavour appeared by day 6.
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