Marination (using salt, vinegar or

Marination (using salt, vinegar or wine) and injection
(using calcium chloride solution) tenderizes meat and
improves its juiciness by breaking muscle structure due to
the actions of collagenases, cathepsins and proteolytic
calpain, making the myofibrils swell to hold more water
(McFarlane and Unruh, 1996). In beef, injection of
calcium chloride solutions may produce unfavorable
effects on taste, flavor, turn meat surfaces brown in no
time due to faster oxidation of heme pigments and reduce
the shelf life of the meat if higher concentrations are used
(Warriss, 2000). Nonetheless, this problem can be
overcome by the combined effect of calcium chloride and
ascorbic acid (Wheeler et al., 1996). Antioxidants such as
Vitamin C (ascorbic acid), Vitamin E (α-tocopherol),
propyl gallate, butylated hydroxyanisole and butylated
hydroxytoluene are used in meats to reduce the effects
oxidation during storage. Oxidation of meat is detrimental
to meat color (formation of brown metmyoglobin), flavor
(by lipid oxidation leading to rancidity) and reduces shelf
life (Warriss, 2000).

Hasil (Bahasa Indonesia) 2:

Marination (menggunakan garam, cuka atau anggur) dan injeksi
(menggunakan larutan kalsium klorida) tenderizes daging dan
meningkatkan juiciness oleh melanggar struktur otot karena
tindakan kolagenase, cathepsins dan proteolitik
calpain, membuat myofibrils membengkak untuk menahan lebih banyak air
(McFarlane dan Unruh, 1996). Dalam daging sapi, injeksi
solusi kalsium klorida dapat menghasilkan menguntungkan
efek pada rasa, aroma, mengubah permukaan daging coklat ada
waktu karena oksidasi cepat pigmen heme dan mengurangi
umur simpan daging jika konsentrasi yang lebih tinggi digunakan
(Warriss, 2000). Meskipun demikian, masalah ini dapat
diatasi dengan efek gabungan dari kalsium klorida dan
asam askorbat (Wheeler et al., 1996). Antioksidan seperti
vitamin C (asam askorbat), vitamin E (α-tokoferol),
propil gallate, butylated hydroxyanisole dan butylated
hydroxytoluene digunakan dalam daging untuk mengurangi efek
oksidasi selama penyimpanan. Oksidasi daging merugikan
warna daging (pembentukan metmioglobin coklat), rasa
(melalui oksidasi lipid menyebabkan tengik) dan mengurangi rak
hidup (Warriss, 2000).