Physicochemical and Sensory Characteristics of Calcium Chloride‐Treated Horse Meat

Post rigor horse meat was marinated in 150 mM CaCl2 solution at 4°C and compared against untreated samples in order to evaluate characteristics associated with meat quality. Water holding capacity (WHC) and pH were recorded over 15 days period. Protein degradation was studied by sodium dodecyl sulfate SDS–PAGE electrophoresis, and rheological properties related to texture were evaluated by instrumental compression. Sensory evaluation was carried out with a trained panel. There were no significant differences in pH between treated and untreated samples. Water holding capacity in CaCl2‐treated samples was significantly higher, as a possible consequence of interfilament widening due to Ca2+ ion steric hindrance. Some degradation of high and low molecular weight (HMW and LMW) proteins in Ca2+‐treated samples was observed, although this fact could be due to factors not related to calpain activity. Sensory analysis demonstrated that treated meat had higher scores for overall intensity. There were no si...