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

Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin

“…This decreased rate of pH decline is consistent with other VFC studies (Janz et al, 2001;Li et al, 2012;Van Moeseke et al, 2001;Zhu, Gao, & Luo, 2011), however, in these studies, the chilling temperature achieved was 0°C or above. In the reports by Zhu et al (2011) andVan Moeseke et al (2001), the pH of VFC samples at 5 h post-mortem was higher than control samples but this difference was not observed at 24 h post-mortem.…”

“…In the absence of significant sarcomere shortening, Janz et al (2001) suggested that any disparity in peak force values might be the result of impaired activity of endogenous proteolytic enzymes under the extreme cold conditions. However, Li et al (2012) showed that superficial freezing of excised striploins from Chinese Yellow cattle cooled in air at -21°C to achieve a 0°C core temperature, did not prevent cold-shortening. In the present study, although the sarcomere lengths of the striploins in the control, DC and IC treatments were similar at 2 d post-mortem, the IC treatment resulted in a lower peak force value than the DC and control treatments.…”

Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

“…Yellow Cattle is the most common Chinese breed, accounting for approximately 80% of the national herd and crossbreeds predominate in commercial trade [10]. The inconsistent tenderness of beef is a severe problem in Chinese Yellow cattle, resulting in greater uncertainty in producing consistent high-value chilled beef.…”

“…The inconsistent tenderness of beef is a severe problem in Chinese Yellow cattle, resulting in greater uncertainty in producing consistent high-value chilled beef. Tenderness of meat from Chinese Yellow crossbred cattle may be improved by extending ageing time [10], but much energy and time may be wasted if all carcasses are given extended ageing, when some carcasses may have good tenderness without extended ageing.…”

Consumer Evaluation of Chinese Instant-boiled Beef

“…Prior to SF analyses, samples were thawed at 4℃ for 48 h and SF was determined as described by Li et al (2012). Samples were cut into rectangular pieces (6×6×3 cm)…”