Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M.longissimus in Chinese bulls
This study investigated the effect of pre-rigor rapid chilling (RC) on the rate of pH and temperature decline, shear force values and ultrastructure of M.longissimus from beef carcasses exposed to electrical stimulation (ES).Chinese bull carcasses were electrically stimulated, and alternate sides of the carcasses either were chilled conventionally (CC, 0-4℃, air speed 0.5 m/s for 24h) or underwent RC (-14±1℃, air speed 3 m/s for 2 h and then cooled under CC conditions until 24 h post-mortem).The results showed that RC increased the rate of temperature decline (P<0.05) and decreased the rate of pH decline (P<0.05).There were no significant differences in the shear force value and sarcomere length ofM.longissimus between the two treatments (P>0.05).The results of this study indicate that RC has no detrimental impact on the tenderness of beef carcasses exposed to ES.
Rapid chilling Electrical stimulation Tenderness Ultrastructure Chinese bulls
Lixian Zhu Yimin Zhang Shujuan Gao Xin Luo
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
国内会议
陕西杨凌
英文
428-436
2011-05-01（万方平台首次上网日期，不代表论文的发表时间）