Abstract
The injection or infusion of metal ions, such as Ca2+, into meat results in tenderization, mediated through the action of calpains and also through the change in ionic strength. Timing of application is important because early pre-rigor administration is likely to lead to sarcomere contracture and toughening. Other ions, such as Na+, increase protein solubility through electrostatic effects and organic acids can also increase protein solubility with both agents leading to increased tenderness. Vascular infusion is a process that has been commercialized and if specific ions were to be added to the infusion mix, it could offer potential to improve the tenderness of beef meat. In particular, early postmortem vascular infusion offers opportunities to manipulate postmortem pH decline and potentially several meat quality properties.