Research On Effect Of Different Temperatures On Beef Quality In Yanbian Cattle Beef During Aging Time

The study aims to illustrate the optimal consumption time of Yanbian Cattle beef under different aging temperatures,thus recommend quality and palatable beef to consumers.To achieve that,the researcher,choosing standardized-slaughtered young bulls(30 months)as subjects,cools the carcasses for 48h under(4±1)℃,cuts off the longissimus dorsi on the right halves as test materials,and randomLy divides them into three groups.Set in trays,the groups are placed in 10°C,4°C,and-1°C environment respectively.To determine the best consumption timeof Yanbian Cattle beef under different aging temperatures,the study measures and analyzes Yanbian Cattle beef by color,pH value,shear force,hardness,MFI value,sensory evaluation,drip loss,cooking loss,TVB-N value,TBARS value,and total number of colonies.The results show that:1.Freshness:As the aging time increases,the brightness and yellowness values go up at first and then drops at 10℃,4℃,and-1℃.The overall red value shows a downward trend,and the aging temperature under the same aging duration significantly influences the color of Yanbian Cattle beef(P<0.05).In contrast,during the aging period,the pH,TVB-N,TBARS,and total number of colonies feature an upward trend consistently,which indicates that beef becomes less fresh as the aging time lengthened,but is still edible under all the test temperatures.Moreover,the experiment points out that at 10℃,4℃ and-1℃,the test materials reach the threshold between primary freshness and secondary freshness on the 5th,7th and 15th days respectively.It demonstrates that compared with aging at high temperature,beef can stay fresh longer at low temperature.2.Water retention:As the aging time increases,the drip loss value and cooking loss value of beef both show an upward trend.Furthermore,in the same duration,the ranking of drip loss value and cooking loss value from the largest to the smallest are:10℃,4℃,-1℃.3.Edible quality:At each temperature,as the aging time lengthened,the shear force value and hardness value both decline while the MFI value rises,and the aging temperature considerably affect shear force,hardness and MFI value(P<0.05).It shows that the beef acquires better tenderness through aging.The shear force reaches its acceptable cooking range on the 3rd-4th,5th-7th and 7th-11th day at 10℃,4℃ and-1℃.The MFI value attains 50 on the 2nd,3rd,and 4th day at 10℃,4℃ and-1℃.As the aging process extends,the sensory attribute for acceptable tenderness first rises and then decreases.The sensory evaluation becomes stable on the 3rd-4th,4th-7th and 7th-11th day at 10℃,4℃ and-1℃.Sensory evaluation picks out the test materials that are considered as the most palpable beef by the respondents.This matches with the results of other criterions including shear force,hardness,and MFI values.In a nutshell,the researcher thinks that beef reaches the acceptable cooking range on the 3rd to 4th day at 10℃;on the 5th to 7th day at 4℃;and on the 7th to 11th day at-1℃.Beef in this aging duration features the most easily accepted tenderness.