Effects Of High Voltage Electrostatic Field On Quality Changes Of Beef During Aging

High-voltage electrostatic field technology is a new type of non-thermal food processing technology,which has been extensively studied in the freezing,thawing,and sterilization of meat products.With the development of the economy,consumers have put forward higher requirements for beef quality.Beef maturation is one of the most effective means to improve beef quality.However,the long-term maturity of beef increases the cost of the company,and the quality of production may also reach It's not as good as it should be.Therefore,studying the impact of high-voltage electrostatic field on beef quality during beef maturation is of great significance for improving beef quality during the maturation process,producing high-quality beef at a better price,and ensuring beef quality.It also provides an opportunity for the application of high-voltage electrostatic field in production.This thesis takes cattle carcass and longissimus dorsi after slaughter as the research object,and studies the effect of high-voltage electrostatic field on the quality changes of carcass and longissimus dorsi during maturation.The specific research results are as follows:The effect of high-voltage electrostatic field on the quality changes of beef cattle carcass after slaughter was studied.In the experiment,a 3.0kV high-voltage electrostatic field voltage was applied to the beef cattle carcass maturation process.The conventional cooling maturation(0kV)sample was used as a control,and the color difference within 0-72 h was analyzed.Changes in indicators such as p H value,water loss rate,tenderness,etc.The results show that there is no significant difference in p H value and color difference between the application of high-voltage electrostatic field,and the tenderness of beef is obviously improved.The shear force value of mature beef samples under high-voltage electrostatic field conditions is significantly lower than that of the control group.The effect of high-voltage electrostatic field on the quality change of the longissimus dorsi muscle during the dry maturation process was studied.The longissimus dorsi muscle was subjected to two high-voltage electrostatic fields and non-electric field(0kV)conditions of 2.0kV and 3.0kV.Maturity,the meat color,cooking loss,tenderness,texture and other indicators within 0-49 d were measured.The results show that in the dry maturation process,compared with the control group,the high-voltage electrostatic field can significantly improve the water retention and tenderness of beef.On the 7th day of maturity,the shear force value of the high-voltage electrostatic field treatment group and the control group are significantly different(P<0.05),the tenderness of the 2.0kV and 3.0kV high-voltage electrostatic field treatment groups is close to the acceptable range(4.65±0.81 kg,4.50±0.61 kg,respectively).The effect of high-voltage electrostatic field on the changes of flavor substances in the maturation of the longissimus dorsi muscle was studied.The longissimus dorsi muscle was subjected to two high-voltage electrostatic fields of 2.0kV and 3.0kV and non-electric field(0kV)conditions for dry maturation.,Use electronic nose,electronic tongue and GC-IMS to analyze the changes of beef flavor substances in each group.The results show that in the dry maturation process,compared with the control group,the samples measured by the electronic tongue under 2.0kV and 3.0kV high-voltage electrostatic field treatments are more abundant,and the 3.0kV high-voltage electrostatic field treatment group is significantly higher than the control group;There are also significant differences in the volatile organic compounds in beef.It shows that the treatment of high-voltage electrostatic field has a significant effect on the flavor of dry mature beef.The changes in the microstructure of the longissimus dorsi of beef under the action of a high-voltage electrostatic field during dry maturation were studied.The longissimus dorsi was placed under two high-voltage electrostatic fields of 2.0kV and 3.0kV and non-electric field(0kV)conditions.For dry maturation,the changes of myofibril fragmentation index(MFI)were measured,and the changes of muscle microstructure were observed by scanning electron microscope and transmission electron microscope.The results showed that the MFI value of the high-voltage electrostatic field treatment group was significantly higher than that of the control group;the high-voltage electrostatic field treatment had a certain impact on the muscle fiber structure,and the high-voltage electrostatic field treatment could destroy the internal structure of the muscle fiber,which may lead to the reduction of muscle shear force,and The increase in myofibril fragmentation improves tenderness.