Effects of pre-slaughter administration of oral calcium gel to beef cattle on tenderness

Abstract

The effects of preharvest administration of oral calcium gel to beef cattle on longissimus pH, calpain activity, and tenderness were examined. Thirty steers (539 kg) were randomly assigned to one of the following treatments: control (CON, n = 15) and calcium gel administered (CA, n = 15). At 3 to 6 h prior to slaughter, the calcium gel steers were dosed via a rumen tube with calcium propionate (150 g of calcium and 630 g propionate) and propylene glycol (600 g) in a liquid suspension. Calcium gel administration prior to slaughter increased (P < 0.05) μ-calpain and m-calpain activity (caseinolytic activity per gram of muscle) with no change (P > 0.05) in calpastatin activity. Total mineral (%) and calcium (μg g-1) contents of the longissimus muscle were greater (P < 0.05) for CA than CON. Steaks from CA steers had Warner-Bratzler shear force (WBS) values lower (P < 0.05) than CON after 4 and 7 d of aging. No differences (P > 0.05) were noted in WBS values at days 2, 14, or 28 of aging between the treatments. Sensory panel ratings were higher (P < 0.05) for tenderness of CA steaks than CON after aging for 7 d, and juiciness and flavor ratings were similar (P > 0.05). Pre-harvest calcium gel administration elevated longissimus muscle calcium content, increased calpain activity, and accelerated postmortem aging to improve tenderness.