Abstract: The effects of combined ultrasonic and calcium chloride treatment on beef quality were studied through assaying the TPA, water holding capability, color, free amino acid content changes and the sensory evaluation of cooked meat. The results indicated that, the combined use of ultrasonic wave and calcium salt can remarkably improve the hardness of beef, and increase the cohesiveness. The water holding capability also increases. In the aspect of color, the L value obviously increases while a value obviously decreases, but is of little effect on the b value. The combination treatment also increases the content of free amino acids, while the overall acceptability of sensory evaluation score is also better.

Key words: ultrasonic wave, calcium chloride, beef muscle, quality