| Tenderness is the most important beef palatability attribute. Except for physiological factors including breed and years affect tenderness of beef,processing modes after slaughter such as electrical stimulation and chilling system all play important roles in meat tenderisition.A series of studies on this fields were conducted recent years in developed countries,but systematic study has seldom been reported. To date, the mechanism of beef aging is not fully understood.Based on preceeding researches,the purpose of this research is to study the multiple influence of electrical stimulation and delay chilling on meat quality characteristics of Chinese Yellow crossbred bulls.after aging 0d, 3d ,7d ,10d, MFI (myofibril fragmentation index) and the degradation of myofibrillar proteins were analyzed and the mechanism of beef aging was discussed in this paper.The major testing results are as follows:1 Four gropes crossbred yellow cattle were slaughted according to standard slaughting practices. Evaporate loss of carcasses were determined during chilling.The result showed that evaporate loss of carcasses were not significant different both electrical stimulation and delay chilling.2 The quality of major beef cuts-longissimus was studied. The results showed that electrical stimulation and delay chilling exerted negative effects on meat water-holding capacity,but both improved beef colure and fasted beef aging process significantly(P<0.05).However, after 10 d aging delay chilling had no significant effect on meat tenderness.3 Through western blots,we can find that electrical stimulation and delay chilling enhanced MFI(myofibril fragmentation index),and resuted in faster degradation of desmin and nebulin.But after 7d aging,delay chilling had no significant effect on the degradation of desmin and nebulin compared for conventional chilling system.4 The results of the EC&DC showed that the effects of electrical stimulation on meat tenderisation was concerned to the chilling system.Delay... |
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