Study On Palatability Assurance Critical Control Point Of Beef

The edible quality of beef, which is influenced by lots of factors, such as gene, pre-slaughter handling and post-slaughter handling, is the foundation of commodity value. In this article we studied the influence of pre-slaughter handling and press which affect carcass aging. Through the sensory evaluation, the weight of tenderness, flavor and juiciness in edible quality of steak and hot pot was established; the relationship between shear force and tenderness was discussed. We also studied the effect of breed, age, aging, marbling, cooking time, cuts on edible quality of steak and hot pot.The results of this study are as follows:1. Fasting by 12h and the stress before slaughter increased the temperature of carcass, enhanced the decrease speed of pH value; grading and cuts, breeding and aging had significant effect on cooking loss of beef. Grading and cuts had significant effect on defrosting loss (p<0.05); The cooking loss was nonsignificant between different cuts (p>0.05) ; Luxi cattle×Limousin had a better Water-holding capacity than Luxi cattle×Simmental (p<0.05), and aging can enhance Water-holding capacity significantly (p<0.05).2.The results of steak sensory evaluation indicated that: In the steak edible quality, the weight of tenderness, flavor, juiciness were 0.50, 0.38, 0.12 respectively; The difference of edible quality between Luxi cattle×Limousin and Luxi cattle×Simmental had nonsignificant (P>0.05); the different of edible quality between 18-month-old and 30-month-old cattle, which fatten and slaughter followed standard procedure, was nonsignificantly (P>0.05) ; Shear force have significant effect on tenderness extremely (P <0.01),Chinese consumers can accept force value of steak under 4.39 kg, when the force value was higher than 5.23kg, this was not suitable for making steak. Although marbling have significant effect on edible quality of steak extremely (P<0.01), when marbling grade reached the marble pattern No.7 of Japanese grading system, the fat has met requirements of Chinese consumers; Aging impact edible quality significantly (P<0.01), it can improve tenderness, flavor and juiciness of beef; The edible quality between cuts had significant difference (p <0.05), the edible quality of Tenderloin , Beef Eye of Knuckle and Striploin was higher; Doneness had significant effect on edible quality (P<0.01), the beef with high-quality can be using a lower temperature to enhance the palatable.3.The results of hot pot sensory evaluation indicated that: In the hot pot edible quality, the weight of tenderness, flavor, juiciness were 0.38, 0.41,0.21 respectively; The edible quality of Luxi cattle×Limousin was better than Luxi cattle×Simmental, Chinese consumers think that the tenderness was better when the share force under 4.40 kg, but when the shear force was higher than 5.23 kg ,it taste tough; marbling had significant effect on edible quality of hot pot (P <0.01), but when marbling grade reached the marble pattern No.7 of Japanese grading system, the fat had met requirements of Chinese consumers; Aging impact edible quality significantly (P <0.01), it can improve tenderness, flavor and juiciness of beef; The edible quality between cuts had significant difference (p <0.05),Tenderloin , the edible quality of Tenderloin , Beef Eye of Knuckle and Striploin was higher; cooking time have significant effect on the edible quality of hot pot extremely (P <0.01),the time when the beef was in the boiling water should not be too long, the tenderness, flavor and juiciness was better when boiled through 60S.