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PubMed1991

Using calcium chloride injection to improve tenderness of beef from mature cows.

The objective of this investigation was to determine the effect of calcium chloride (CaCl2) injection on Warner-Bratzler shear force (WBS), sensory panel ratings, and collagen traits of mature cow beef. Within 30 min of exsanguination, subprimals (top round, TR; top sirloin, TS; strip loin, SL) from alternate sides of the carcass were injected with a .3 M CaCl2 solution (10% of the subprimal weight) and aged for 1, 7, or 14 d. The corresponding cold-boned cuts of the other side served as a control. Injecting CaCl2 eliminated the requirement for extended postmortem storage, as indicated by d 1 WBS. During the 14-d aging period, WBS of noninjected cuts decreased by 2.59 kg, whereas WBS of CaCl2-injected samples decreased by only .35 kg. Compared with control cuts, CaCl2 injection improved (P less than .05) d-14 WBS of steaks from SL, TS, and TR by 41.1, 40.1, and 15.3%, respectively. Additionally, CaCl2-injected subprimals exhibited higher (P less than .05) sensory panel tenderness ratings, lower (P less than .05) amounts of detectable connective tissue, and shorter (P less than .05) sarcomere lengths. No differences (P greater than .05) were observed in any quantitative collagen traits between CaCl2-injected and control cuts. These results indicate that CaCl2 injection improved ultimate tenderness and sensory ratings of meat from mature cow cuts.

Age Factors↗
PubMed1994

Calcium chloride concentration, injection time, and aging period effects on tenderness, sensory, and retail color attributes of loin steaks from mature cows.

Calcium chloride (CaCl2) injection effects on retail color changes and sensory traits of loin steaks from mature cows were studied. Left side strip loins (SL) of 10 carcasses were divided into three portions within .5 h postmortem. One was a control, and the other portions were injected with either 150 mM or 200 mM CaCl2. At 24 h postmortem, the chilled, right side SL was removed and the same treatments applied. Steaks from each treatment were evaluated for color changes during 5 d of retail display. Treatments were also divided into 7-d or 14-d aging periods. Warner-Bratzler shear (WBS) values and sensory evaluations of juiciness, tenderness, flavor intensity, flavor description, and overall palatability were obtained on all treatments. Concentration of CaCl2 had no effect on measures of color. However, injection at 24 h reduced colorimeter L values and visual color scores on d 1 and 2 of retail display and increased discoloration scores on d 3 (P < .05) compared with injection at .5 h. All steaks had greater than 40% discoloration when measured beyond d 3. Steaks aged 14 d exhibited significantly lower WBS values than steaks aged 7 d (P < .05). Injections of CaCl2 increased scores for juiciness, tenderness, and overall palatability, and aging improved tenderness, flavor intensity, flavor description, and overall palatability (P < .05). Cuts injected at 24 h had 8.3% and 8.8% higher yields than cuts injected at .5 h or controls, respectively (P < .05).(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1996

Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color.

The objectives of these experiments were to determine 1) the most effective vitamin C concentration to stabilize color of beef cuts during retail display and 2) the effect on color of incorporating vitamin C into a calcium chloride (CaCl2) injection solution. Top round cuts (semimembranosus and adductor) were injected with 5% by weight of a 0, .25, .5, 1, 2, or 4% sodium ascorbate solution (Exp. 1) or a 0, .5, 1, or 1.5% sodium ascorbate solution (Exp. 2). In Exp. 1, vitamin C resulted in more (P < .05) stable lean color during 9 degrees C display, and .5, 1, and 2% vitamin C were most (P < .05) effective. In Exp. 2, all concentrations of vitamin C maintained redder (P < .05) steaks after 3, 5, and 7 d of display than control steaks and had a lower (P < .05) percentage of surface discoloration after 5 and 7 d of display at 1 degree C. Experiment 3 used beef bottom round cuts (biceps femoris) to compare control, vitamin C- (1%), CaCl2-(200 mM) and vitamin C + CaCl2-treated steaks displayed at 1 degree C. Calcium chloride-treated steaks were more (P < .05) brown and had a higher (P < .05) percentage of surface discoloration on d 5 and 7 than control steaks, whereas steaks treated with vitamin C or vitamin C + CaCl2 were more (P < .05) red and had lower (P < .05) discoloration on d 5 and 7 than control steaks. Vitamin C can be injected into beef subprimals to enhance lean color stability and extend retail display life. Vitamin C also can be used in combination with CaCl2 to offset potential color deterioration, after 5 d of display, due to salt-induced oxidation.

Animals↗
PubMedDate not supplied

[Interrelations between quinidine distribution in the brain and myocardial arrhythmogenic readiness to aconitine and calcium chloride in postnatal ontogeny].

It has been shown in experiments on rats of different age that antiarrhythmic activity of quinidine during aconitine and calcium chloride arrhythmias is mediated not only via the cardial mechanisms but also via the central nervous system, with the importance of these mechanisms in postnatal ontogenesis being inconclusive.

Aconitine↗
PubMed1991

Evaluation of the pharmacokinetics and electrocardiographic effects of intravenous verapamil with intravenous calcium chloride pretreatment in normal subjects.

To evaluate the effects of calcium pretreatment on the disposition and electrocardiographic effects of verapamil, 8 healthy male volunteers received treatment in each of 3 phases in a randomized, double-blind, crossover manner. Phase I denoted 10 ml of 0.9% intravenous sodium chloride followed by 10 mg of intravenous verapamil; phase II denoted 10 ml of 10% intravenous calcium chloride followed by 4 ml of 0.9% intravenous sodium chloride; and phase III denoted 10 ml of 10% intravenous calcium chloride followed by 10 mg of intravenous verapamil. Blood samples for the determination of verapamil concentrations were drawn at 5, 10, 15, 20, 30, 45, 60 and 90 minutes, and at 2, 4, 6, 10 and 24 hours. Blood pressure, heart rate and PR intervals were also measured at these times. Pretreatment of verapamil with intravenous calcium did not alter the disposition of intravenous verapamil. Blood pressure was not significantly altered in any treatment phase, although calcium tended to increase mean arterial pressure and verapamil abolished this effect. Calcium had no significant affect on verapamil-induced PR prolongation (maximum percent change in PR interval: phase I = 19 +/- 11%, phase III = 18 +/- 7%; time to maximal prolongation: phase I = 0.38 +/- 0.21 hours, phase III = 0.37 +/- 0.26 hours; and area under the percent change in PR vs time curve: phase I = 15.5 +/- 10, phase III = 21 +/- 9). Verapamil caused a reflex increase in heart rate of similar magnitude in both phases I and III (24 +/- 10% and 21 +/- 7%, respectively).(ABSTRACT TRUNCATED AT 250 WORDS)

Adolescent↗
PubMed1985

Calcium chloride for treatment of subcutaneous lipomas in dogs.

Ten dogs were selected for treatment of SC lipomas (n = 18) with intratumor injection of 10% calcium chloride. At 6-month follow-up, 4 tumors had regressed completely and 14 were less than 50% of their original size. Skin necrosis overlying treated tumors developed in 3 dogs.

Animals↗
PubMed1996

Effects of blast chilling and postmortem calcium chloride injection on tenderness of pork longissimus muscle.

Two studies were conducted to evaluate the effects of blast chilling of carcasses and injection with calcium chloride (CaCl2) at 24 h postmortem on Warner-Bratzler shear values (WBS) and moisture losses of pork longissimus muscles (LM). In a preliminary study, Exp. 1 was conducted to determine whether the injection procedure using 100% water had an influence on WBS of pork LM. Injecting pork LM with water at 24 h postmortem had no effect on WBS (P = .64). In Exp. 2, 27 carcass sides were assigned to 1) blast chilling for 1 h at 25 degrees C and then chilling for 23 h at 1 degree C or 2) standard chilling for 24 h at 1 degree C. At 24 h postmortem, the LM was removed from each side and divided into anterior (AL) and posterior (PL) halves. For each LM, the CaCl2 treatment was assigned randomly to either the AL or PL. Those receiving CaCl2 were injected with a .3 M solution at 10% by weight. Muscles then were stored for 3 d at 1 degree C before 2.54-cm chops were removed, cooked to an internal temperature of 70 degrees C, and allowed to cool for 2 h, then six 1.27-cm cores were taken and sheared. No differences (P > .05) in purge or cooking loss were observed, but rapid chilling reduced (P < .05) the combination of purge and cooking loss without influencing WBS (P = .77). The injection of CaCl2 at 24 h postmortem lowered (P < .05) WBS of pork LM muscle. Therefore, the tenderness of pork can be enhanced by injection of CaCl2.

Animals↗
PubMed1995

Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride.

Beef strip loins from either the right or left side of 22 carcasses of Bos indicus-type steers were injected with 200 mM calcium chloride (CaCl2) solution at 5% (wt/wt) to determine its effect on tenderness and other selected quality traits of steaks. Loins from opposite sides of the carcasses were untreated and served as the control. The steaks were evaluated for tenderness, juiciness, flavor intensity, tenderness acceptability, and overall acceptability by 62 restaurant consumers over a 6-wk period. The CaCl2 injection improved (P < .05) tenderness and flavor intensity ratings by the restaurant consumers. Tenderness acceptability and overall acceptability were improved 23 and 17%, respectively, by the CaCl2 injection. Flavor was not compromised by the CaCl2 injection. The CaCl2-treated steaks were rated superior(P < .05) for flavor compared to the control steaks. Restaurant consumers preferred the beef loin strip steaks injected with 200 mM CaCl2 at 5% (wt/wt). The results of this study are interpreted to indicate that, from a restaurant consumer perspective, CaCl2 injection is an acceptable means of making beef a more consistently tender product.

Adolescent↗
PubMedDate not supplied

Identical flow injection spectrophotometric manifold for determination of protein, phosphorus, calcium, chloride, copper, manganese, iron, and zinc in feeds or premixes.

A simple procedure using an identical manifold was developed for determination of nitrogen (protein) phosphorus, calcium, chloride, copper, manganese, iron, and zinc in feeds and feedstuffs. By changing appropriate reagents and detection wavelength, these 8 elements were determined successively with a simple identical double-line flow injection (FI) manifold. Fl spectrophotometric determinations were made by the blue indophenol reaction for ammonium, the molybdenum blue method for phosphate, the cresolphthalein complexone procedure for calcium, and the mercuric thiocyanate procedure for chloride. The chromogenic reagents for copper, iron, manganese, and zinc determination were bis(cyclohexanone)oxalydihydrazone (Cuprizone), 1,10-phenanthroline, formaldoxime, and xylenol orange, respectively. Sample digestion catalyst, Fl manifold, and some chemical parameters were optimized. The proposed procedure had a sampling rate of 90/h for each analyte. The determination ranges (mg/L) were 10-60 for N, 1-15 for P and Ca, 540 for Cl, and 0.5-15 for Cu, Fe, Mn, and Zn, respectively. Results of the analyses of animal feed and feedstuff samples by this procedure did not differ significantly from those obtained by proven manual methods.

Animal Feed↗
PubMed1999

Calcium chloride minimizes the hemodynamic effects of propofol in patients undergoing coronary artery bypass grafting.

OBJECTIVE: To assess the hemodynamic effects of propofol and the counteracting effect of calcium chloride (CaCl2) in patients undergoing coronary artery bypass grafting (CABG). DESIGN: Prospective, randomized study. SETTING: University hospital, department of cardiac surgery. PARTICIPANTS: Fifty-eight patients undergoing elective CABG, divided into group A (n = 29) and group B (n = 29). INTERVENTIONS: Anesthesia was induced with a combination of fentanyl, 7 microg/kg; pancuronium, 0.1 mg/kg; and propofol, 1.5 mg/kg, administered over 60 seconds. A blinded investigator administered saline in group A patients and 10 mg/kg of CaCl2 in group B patients at the same speed and same time as propofol administration through another lumen of the central venous catheter. MEASUREMENTS AND MAIN RESULTS: Hemodynamic data were obtained at baseline (T0), 2 minutes after anesthesia induction (T1), and 2 minutes after tracheal intubation (T2). Heart rate decreased significantly in group A patients (86.2+/-11.3 beats/min at T0 and 72.8+/-7.5 beats/min at T2; p < 0.001). Mean arterial pressure decreased significantly in patients in both groups (group A, 108.0+/-12.0 mmHg at T0; 74.6+/-14.6mmHg at T2;p < 0.001 and group B, 106.0+/-10.2 mmHg at T0; 90.4+/-10.0 mmHg at T2; p < 0.05). Stroke volume index, cardiac index, and cardiac output decreased in group A patients (39.4+/-4.1 mL/beat/m2 at T0 and 28.8+/-5.2 mL/beat/m2 at T2; p < 0.05; 3.4+/-0.6 L/min/m2 at T0 and 1.9+/-0.3 L/min/m2 at T2; p < 0.001; 5.9+/-0.9 L/min at T0 and 3.4+/-0.4 L/min at T2; p < 0.001, respectively), whereas in group B patients, changes were negligible (38.1+/-7.0 mL/beat/m2 at T0 v 35.7+/-6.6 mL/beat/m2 at T2; (NS) 3.3+/-0.5 L/min/m2 at T0 v 2.7+/-0.3 L/min/m2 at T2; (NS) 5.7+/-0.9 L/min at T0 v 4.7+/-0.5 L/min at T2; (NS), respectively). CONCLUSION: Simultaneous administration of CaCl2 during the induction of anesthesia minimizes the potential negative effect of propofol on cardiac function in cardiac patients.

Anesthetics, Intravenous↗
PubMed1995

Postmortem injection of calcium chloride effects on beef quality traits.

Twenty-two Bos indicus type steers were commercially slaughtered, and their carcasses were chilled and processed to determine the effects of injecting calcium chloride (CaCl2) on beef steak palatability and quality traits. Top loin and inside round subprimals were removed from each carcass using industry fabrication procedures. No injection (control) or injection of 200 mM CaCl2 at 5% (wt/wt) was applied at 30 h postmortem to subprimals from alternating right and left sides. After vacuum storage for 7 d postmortem at 2 degrees C, 2.54-cm thick steaks were cut from each subprimal. Eighty-six percent of the control longissimus lumborum (LL) steaks and 78% of the semimembranosus (SM) control steaks had Warner-Bratzler (WBS) values > 4.5 kg, and the injection of CaCl2 reduced this percentage to 43 and 24%, respectively. The injection of CaCl2 improved (P < .05) trained sensory tenderness ratings for both LL and SM, while not affecting (P > .05) flavor intensity or causing any off-flavor problems (P > .05), compared with the controls. Lean color scores for the LL were not affected (P > .05) by the injection of CaCl2, but SM lean color was lighter red (P < .05) than controls. Therefore, a 5% (wt/wt) injection of 200 mM CaCl2 solution can be applied under commercial conditions to improve beef steak tenderness and reduce tenderness variation without detrimental effects on other palatability or quality traits.

Animals↗