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| Research Progress on the Calcium Chloride Treatment to Tenderize Beef |
| QIU Yan;CUI Wei;CHEN Tao |
| College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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Abstract Tenderness is one of the most important quality of beef, and there are many factors affect it,
such as beef itself, events before and after the slaughter, and whether be tenderized during processing,
etc. Plenty researches show that calcium chloride treatment can improve beef tenderness, This review
elucidated the progress on the application and mechanism of calcium chloride treatment to tenderize
beef muscle, with a view to provide the reference to the study of tenderness in beef.
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2009, Vol. 23 
