Study On The Palatability Assurance Critical Control Points Of Sirloin Steak

PACCP (Palatability Assurance Critical Control Point) is an integrated technology system of finding, tracking and monitoring key factors which impacts on meat's edible quality. The aim of PACCP is to control the quality of the final product. In the study, each tache of the production process of sirlion steak was analysed by the basic principles and methods of PACCP in order to lay the basis for the sirlion steak standardized processing. The results were showed as follow:1 Effect of stress on sirlion steak edible qualityCarcasses'temperature of cattles (Z1) which was 24-hour fasting before slaughter was lower than the one of cattles (Z2) which was 12-hour fasting before slaughter and the one of cattles (Z3) which was 12-hour fasting before slaughter and stress. Carcass'temperature of Z3 was slightly higher than the one of Z2. Carcass'pH of Z2 and Z3 decreased significantly faster than the one of Z1. Tenderness, flavor and juiciness of the sirloin steak used by Z1 were significantly better than those of Z2 and Z3 (p <0.01), in which Z3 was the worst.2 Effect of conditioning on sirlion steak edible qualityFor A1-class beef, conditioning had extremely significant effect on tenderness (p<0.01), had no effect on flavor and juiciness (P>0.05). For A2-class beef, conditioning had no effect on tenderness, flavor and juiciness (P>0.05).3 Thaw-drip loss and cooking loss of different grade sirloin, effect of storagemeans on sirlion steak edible quality Thaw-drip loss of different grade sirlion had significant differences. Thaw-drip loss changes of A2-class and A4-class were significantly lower than that of A1-class(p<0.01). Water holding capacity of A2-class and A4-class fattening cattles'sirlion was better than A1-class un-fattening cattles'sirlion. Cooking loss of A1-class and A2-class sirloin were significantly higher than that one of A4-class (p<0.01). For A1-class sirlion, storage means had extremely significant effect on tenderness, flavor and juiciness(p<0.01). Quality of refrigerating sirloin was better than freezing sirloin. For A2-class sirloin, storage means had no effect on tenderness, flavor and juiciness (P>0.05).4 Effect of age, marbling and shear force on sirlion steak edible qualityAge had no effect on flavor and juiciness(P>0.05), but influenced tenderness significantly at (p<0.05). Marbling had extremely significant effect on tenderness , flavor and juiciness (p<0.01). Marbling was richer, tenderness, flavor and juiciness of sirloin steake were better. Shear force of sirloin was greater, the steake was tender. The range of shear force was≤4.85 kg/1cm2.5 Effect of cooking temperature on sirlion steak edible qualityWhen the center temperature of steak at 35℃, tenderness and juiciness were better, but flavor was not satisfactory in the process of sirloin steak.Tenderness, juiciness and flavor were poor when the center temperature of steak at 75℃. Tenderness, juiciness and flavor of steak were all better, when the center temperature at 55℃. The sirlion steake which made at 55℃conformed to domestic consumer habits.6 Control of sirlion steak edible qualityRequest of control: Age of cattles are 18-30 months. Cattles fast 24-hour before slaughter, have not stress.Conditioning time of carcasses are more than 72 hours after slaughter. Storage means is refrigeration (0 ~ 4℃). Marbling grade reach No.7 (Japan). Tthe range of the shear force is≤4.85 kg/cm2. Cooking center temperature is at 55℃.