The effect of CaCl 2 marination on the tenderizing pathway of goose meat during conditioning.

In order to figure out the effect of CaCl2 on the tenderizing pathway of goose meat, breast muscles of thirty-two Eastern Zhejiang White Geese were divided into three treatments: the control, 150 and 300mM CaCl2 . Shear force, myofibrillar fraction index (MFI), actin filaments and F-actin, G-actin and tropomodulins (Tmods) levels were investigated during 168h. Results showed that 300mM treatment had lower shear force at 48, 96 and 168h and higher MFI at 24, 48, 96 and 168h than the control. The rate of actin filaments disruption, the decrease of F-actin, the degradation of Tmods, the increase of G-actin in 300mM treatment was faster than 150mM treatment; the rate in the control was the slowest among treatments. CaCl2 accelerated the transformation of F-actin into G-actin. We concluded that CaCl2 tenderized goose meat by depolymerizing actin filaments and cleaving Tmods.