Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat

Abstract

The objective of this study was to evaluate effects of marinades containing varying calcium concentrations on the biochemical and texture characteristics of peri-rigor chicken breast fillets. Breast muscles from 200 broiler chickens were excised immediately post-mortem and marinated in 0, 50, 100, 150, or 200 mM CaCl2. The treatments had no effect on meat pH either before or after cooking, but as calcium concentration increased, the normal post-mortem conversion of adenosine triphosphate (ATP) to inosine monophosphate (IMP) increased, according to the IMP:ATP ratios (R-values). Calcium treatment at all levels tested improved meat tenderness, but both marinade absorption and cooking losses increased as the calcium concentration in the marinades increased. It was concluded that although treating peri-rigor breast muscle with calcium might be useful in reducing or eliminating the conditioning period to assure tender chicken, methods must be developed for restoring the moisture binding properties that are damaged by the calcium.