Authors : Phongchai Klinhom, Jitra Klinhom, Anek Halee and Sasithorn Methawiwat
Abstract: To examine the contribution of 2.2% CaCl2 or 3% NaHCO3 to tenderization and organoleptic properties, rumen viscera (Saccus ruminis) samples were injected with a volume equal to 10% of the sample weight. After the injection, rumen viscera samples were held at 4°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% NaHCO3 treatment reduced cooking loss and shear force, while elevating pH. On the other hand, the 2.2% CaCl2 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>0.05). Evidence in this study indicated the advantage of using 3% NaHCO3 for improving tenderization and organoleptic properties of rumen viscera.
Phongchai Klinhom, Jitra Klinhom, Anek Halee and Sasithorn Methawiwat, 2009. Effect of Calcium Chloride and Sodium Bicarbonate Inject Solutions on Tenderness and Organoleptic Properties of Bovine Rumen Viscera. Journal of Food Technology, 7: 71-77.