Abstract: To examine the contribution of 2.2% CaCl2 or 3% NaHCO3 to tenderization and organoleptic properties, rumen viscera (Saccus ruminis) samples were injected with a volume equal to 10% of the sample weight. After the injection, rumen viscera samples were held at 4°C and taken on 24 and 48 h to measure pH, water holding capacity, cooking loss, shear force and extractable protein. Results indicated that 3% NaHCO3 treatment reduced cooking loss and shear force, while elevating pH. On the other hand, the 2.2% CaCl2 treatment did not show any difference from those of the control (no injection). There were no significant differences on water holding capacity and extractable protein among treatments (p>0.05). Evidence in this study indicated the advantage of using 3% NaHCO3 for improving tenderization and organoleptic properties of rumen viscera.