Effects Of Preslaughter Drinking Compound Phosphate Water On Beef Quality Of Yanbian Yellow Cattle

In order to explore the influence of compound phosphate brine on the related indexes of meat quality of before slaughter,further improved the economic value of beef in Yanbian yellow cattle.In this experiment,30 month old healthy and disease-free Yanbian yellow cattle reared in accordance with the standards were fed to 600±50 kg as the test object,and were randomly divided into four groups(12 groups):The control group(drinking tap water)and study group with 0.5%compound phosphate treatment(compound phosphate water with a concentration of 0.5%)and study group with 1%compound phosphate treatment(compound phosphate water with a concentration of 1%)and study group with 1.5%compound phosphate treatment(compound phosphate water with a concentration of 1.5%).The carcasses after slaughter were sent to aging room(4±1 ?)for 48 h,then returned to the laboratory for vacuum packaging,placed in the refrigerator(0-4?)in the preservation of 14 d,then during the period of aging and storage,the meat quality indexes of the flesh of the ribeye of the longest muscle in the left half of the carcasses were determined.The pH value,temperature and surface color of ribeye of Yanbian yellow cattle were determined during 48 h after slaughter in Yanbian cattle.Compared with the control group,the pH value of the study group with compound phosphate treatment was higher than that of the control group in the whole aging period(P<0.05),and the pH value of the study group with 1%compound phosphate treatment was the highest at the end of the aging period.The CIE L*values of the study group with compound phosphate treatment were lower than that of the control group at the whole aging period(P<0.05),among them,the CIE L*of the study group with 1%compound phosphate treatment were lowest at the end of the aging period.During the aging period,CIE a*of compound phosphate groups were higher than the control group,but after 24 h,the difference was not significant(P>0.05);CIE b*value of ribeye with composite phosphate treatment had no significant difference(P>0.05).The pH value,surface color,water retention,shear force and muscle fiber structure of Yanbian yellow cattle ribeye were measured at 48 h after storage for 14 d.Compared with the control group,the pH value of the 0.5%and 1%compound phosphate treatment group was significantly lower than that of the control group at fourteenth days after storage(P<0.05).Composite phosphate treatment can reduce the CIE L*of ribeye and improve CIE a*value of ribeye in a certain extent,but the difference was not significant(P>0.05),no significant difference does compound phosphate treatment have on CIE b*value of meat(P>0.05).Group with 1%compound phosphate treatment can significantly reduce ribeye the juice loss rate after 1st,4th,14th days,(P<0.05),group with 1%compound phosphate treatment can significantly reduce cooking loss rate of ribeye at 14th days(P<0.05).1%compound phosphate treatment can significantly reduce the shear force of the flesh of Yanbian yellow cattle during storage(P<0.05),and improve the tenderness of beef.0.5%and 1%compound phosphate treatment could significantly reduce the area and diameter of muscle fiber of ribeye(P<0.05),and the effect of 1%compound phosphate treatment group was more significant.The phosphate content of the group with 0.5%and 1%compound phosphate treatment on ribeye were significantly higher than that of the control group(P<0.05),but the phosphate content of each group did not exceed the maximum allowable dosage of phosphate(5 g/kg)of the meat products prepared by the state.The results showed that the short-term feeding of compound phosphate water could improve the quality of beef of Yanbian cattle to some extent,and the optimum concentration of phosphate water was 1%.