Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

被引：98

作者：

Li, Ke ^{[1
]}

Zhang, Yimin ^{[1
]}

Mao, Yanwei ^{[1
]}

Cornforth, Daren ^{[2
]}

Dong, Pengcheng ^{[1
]}

Wang, Renhuan ^{[1
]}

Zhu, He ^{[1
]}

Luo, Xin ^{[1
]}

机构：

[1] Shandong Agr Univ, Coll Food Sci, Tai An 271018, Shandong, Peoples R China

[2] Utah State Univ, Dept Nutr Dietet & Food Sci, Logan, UT 84322 USA

来源：

MEAT SCIENCE | 2012年 / 92卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Beef; Meat quality; Very fast chilling; Cold shortening; Electron microscopy; WATER-HOLDING CAPACITY; VOLTAGE ELECTRICAL-STIMULATION; WARNER-BRATZLER SHEAR; BEEF MUSCLES; RIGOR TEMPERATURE; POSTMORTEM TENDERIZATION; SARCOMERE-LENGTH; TENDERNESS; PORK; COLOR;

D O I：

10.1016/j.meatsci.2012.07.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Objectives of the current study were to evaluate meat ultra-structure and tenderness variation at different chilling regimes and aging times. Hot boned longissimus lumborum of 18 Chinese crossbred cattle were divided into 4 portions per side. One portion underwent very fast chilling (VFC, at -21 degrees C to achieve core temperature of 0 degrees C, then transferred to another incubator at 2 degrees C), whereas other treatments were held at 14, 7 and 0 degrees C for 10 h postmortem, respectively. At 10 h postmortem, all muscles were vacuum aged at 2 degrees C for 21 d. Cold shortened muscles had greatest absolute amount of tenderization during aging. VFC caused lowest sarcomere length, with super-contractions, ruptured Z-lines and myofibril cleavage, but improved myofibril fragmentation index (MFI), with no significant negative effect on toughness. Overall, aging improved the meat quality of cold shortened beef. Moreover, it should be prudent in some applications to apply VFC to excised muscles from a food safety perspective, and to improve tenderness compared to cold-shortened muscles. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：795 / 804

页数：10

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