Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum |
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| Affiliation: | 1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, PR China;2. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China;1. AgResearch Ltd., Ruakura Research Centre, Hamilton, New Zealand;2. Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA;1. AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand;2. AgResearch Ltd, Lincoln Research Centre, Christchurch, New Zealand;1. Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States;2. School of Food Science, Washington State University, Pullman, WA 99164, United States;1. Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Vic 3010, Australia;2. Department of Agriculture and Food WA, Baron Hay Court South Perth, WA 6151, Australia;3. AgResearch Limited, Ruakura Research Centre, East Street, Private Bag 3123, Hamilton 3240, New Zealand;4. Biosciences Research Division, Department of Primary Industries, 1 Park Drive, Bundoora, Vic 3083, Australia;5. Future Farming Research Division, Department of Primary Industries, 1 Park Drive, Bundoora, Vic 3083, Australia;6. Future Farming Research Division, Department of Primary Industries, 600 Sneydes Rd, Werribee, Vic 3030, Australia;7. Cooperative Animal Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead Building, University of New England, Armidale, NSW 2351, Australia |
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| Abstract: | 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 °C to achieve core temperature of 0 °C, then transferred to another incubator at 2 °C), whereas other treatments were held at 14, 7 and 0 °C for 10 h postmortem, respectively. At 10 h postmortem, all muscles were vacuum aged at 2 °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. |
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