Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls

  • Mao, Yanwei (College of Food Science and Engineering, Shandong Agricultural University) ;
  • Zhang, Yimin (College of Food Science and Engineering, Shandong Agricultural University) ;
  • Liang, Rongrong (College of Food Science and Engineering, Shandong Agricultural University) ;
  • Ren, Lulu (College of Food Science and Engineering, Shandong Agricultural University) ;
  • Zhu, He (College of Food Science and Engineering, Shandong Agricultural University) ;
  • Li, Ke (College of Food Science and Engineering, Shandong Agricultural University) ;
  • Zhu, Lixian (College of Food Science and Engineering, Shandong Agricultural University) ;
  • Luo, Xin (College of Food Science and Engineering, Shandong Agricultural University)
  • Received : 2012.02.02
  • Accepted : 2012.04.04
  • Published : 2012.08.01
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Abstract

The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation (ES) treatment can alleviate the potential hazard of RC on meat quality, ES was applied to one group. The effects of RC and ES were determined by meat color, shear force and cytoskeletal protein degradation postmortem (PM). The results showed that RC decreased beef tenderness at 1 d and 3 d postmortem, but had no detrimental effect on meat color. Western blotting showed that RC decreased the degradation rate of desmin and troponin-T, but the effects weakened gradually as postmortem aging extended. Degradation rates of both desmin and troponin-T were accelerated by ES. The combination of RC and ES could improve beef color, accelerate degradation rate of cytoskeletal protein and improve beef tenderness.

Keywords

References

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