Effect of calcium chloride injection and freezing prior to wet aging on the meat quality of cull cows
Under the conditions of this study, CaCl<sub>2</sub> injection, whether combined with freezing or not, minimally affected the quality of aged cull cow meat. Furthermore, prior freezing can be avoided because it negatively impacts meat color. However, when freezing is already part of the industrial process, 14 days of aging has the potential to counteract its adverse effects. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- D. do V. Oliveira
- Taynara Soares Santana
- Rosileide Vilalba Rohod (ORCID: https://orcid.org/0000-0002-6325-0299)
- Henrique Jorge Fernandes (ORCID: https://orcid.org/0000-0001-7617-9711)
- Marcelo Vedovatto (ORCID: https://orcid.org/0000-0002-9050-6990)
- Juliano CC Belmonte
- Aylpy RD Santos
- Micheline F Castro
Institutions
- Louisiana State University of Alexandria (US)
- Universidade Estadual de Mato Grosso do Sul (BR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-01-07
- DOI
- https://doi.org/10.1002/jsfa.70431
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Fundação de Apoio ao Desenvolvimento do Ensino, Ciência e Tecnologia do Estado de Mato Grosso do Sul