Changes Of Biochemical Properties Of Beef Skeletal Muscle Meat Stored At The Temperatrue Close To Cryoscopic Point

Changes of the level of free Ca2+, ATP, total free amino acids, glycogen ,water losing rate of the skeletal muscle meat(LD,Longissimus Dorsi)of 30 beef have been worked on, and the beef skeletal muscle were treated wtih electricity stimulate (DC,high frequency impulse,42 V, 1.3A, 50MH2, 18 s) and have been stored for 10 days at the temperature close to cryoscopic point(-1℃～1℃). The results showed that the level of glycogen, total free amino acids, dissolubility phosphorus, water losing rate changed significantly in 2 days after slaughtered, but became steadily after that, While level of Ca2+ increased in 3 days .the graphs of changes of properties have been made. we confirmed that all of properties were affected mutually,The correlativitie among properties have been decided by Pearson analysis, correlativities between Ca2+ and dissolubility phosphorus(r=0.3618), Ca2+ and water losing rate(r=0.6662), dissolubility phosphorus and water losing rate(r=0.4377) were positive, but correlativities between glycogen and total free amino acids(r=-0.6280), glycogen and dissolubility phosphorus(r=-0.6166) were negative,all of correlation coefficients were at significant level(P<0.01), Ca2+ and glycogen was significant(P<0.05 ),and the correlative equations have computed. While Correlativity between glycogen and water losing rate(r=-0.14082), total free amino acids and water losing rate(r=-0.1643), Ca2+ and total free amino acids(r=0.0405), tatol free amino acids and dissolubility phosphorus(r=0.1512) have not showed significantly.We can conclude that rigor morist initiated at 13.5 hours and the rigor morist terminated at 48 hours after slaughtered by mathematic methods.