Effects of different levels of four minerals used for curing on water holding capacity and textural properties of Japanese Shorthorn beef

Abstract

This study examined the effects of different levels of four minerals used for curing on the water holding capacity and textural properties of beef (M. biceps femoris) from Japanese shorthorn steers (n＝10). Muscle samples (40g) were cured with three levels (2%, 4%, or 6% of muscle weight) of NaCl, MgCl₂, MgSO₄, or CaSO₄ for 3 days. Drip loss, maximum load, cohesiveness, adhesiveness, and load of gumminess in the muscle samples were then analyzed. The highest drip loss was found in muscle samples cured with CaSO₄ ; the lowest drip loss was found in muscle samples cured with MgCl₂. The load of gumminess in muscle samples cured with 6% MgSO₄ was significantly lower than in those cured with NaCl.