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Smili H, Boudida Y, Becila S, Babelhadj B, Idder M, Chehma A, Adamou A, Boudjellal A, Sentandreu MA, Ouali A. Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries. FOOD SCI TECHNOL INT 2022:10820132221097879. [PMID: 35473401 DOI: 10.1177/10820132221097879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to investigate meat quality traits and actin proteolysis during the conversion of muscle to meat. Results demonstrated higher pH values in young compared to adult with a polyphasic pH drop profile. While, age did not affect drip loss (DL) and the values at 72 h postmortem varied from 5 to 9%. Western blot revealed that actin proteolysis occurred since 1 h postmortem and that it was affected by age and postmortem time. In particular, the 32 and 25 kDa actin fragments could be potential markers of ongoing meat tenderization.
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Affiliation(s)
- Hanane Smili
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie.,Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Yasmine Boudida
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Samira Becila
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Baaissa Babelhadj
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie.,Ecole normale supérieure de Ouargla, Ouargla, Algérie
| | - Messaouda Idder
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelmajid Chehma
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelkader Adamou
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | | | - Ahmed Ouali
- UR370, QuaPA, 481410INRA de Clermont Ferrand Theix, st. Genes Champanelle, France
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2
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Xiong L, Pei J, Kalwar Q, Wu X, Yan P, Guo X. Fat deposition in yak during different phenological seasons. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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3
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Hussain M, Nauman K, Asghar B, Iqbal S, Rashid MA. Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2020.106315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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4
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Ijaz M, Jaspal MH, Hayat Z, Yar MK, Badar IH, Ullah S, Hussain Z, Ali S, Farid MU, Farooq MZ, Sardar A. Effect of animal age, postmortem chilling rate, and aging time on meat quality attributes of water buffalo and humped cattle bulls. Anim Sci J 2020; 91:e13354. [PMID: 32789990 DOI: 10.1111/asj.13354] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 12/01/2019] [Accepted: 01/19/2020] [Indexed: 11/29/2022]
Abstract
The study was aimed to investigate the influence of animal age, post-slaughter chilling rate, and aging time on meat quality of M. longissimus dorsi (LD) of water buffalo (Bubalus bubalis) and humped cattle (Bos taurus indicus) bulls. After slaughtering, one side of carcasses was subjected to rapid chilling (RC) (0 ± 2°C) and other side was hanged in controlled room temperature (25 ± 2°C) for 3 hr, then allowed to the chiller (0 ± 2°C). The meat quality traits were analyzed at 1, 7, and 14 days of storage. It was noted that rapidly chilled carcasses from the younger animals of both species missed the ideal pH/temperature window, which affects the toughness of the meat. Buffalo meat presented higher shear force, color L* values, and lower b* value as compared to the cattle meat. Moreover, meat shear force values decreased while all color coordinates and cooking loss values increased with lengthening the storage time in both age groups of cattle and buffalo. In conclusion, the tenderness of cattle meat was superior to that of buffalo and RC adversely affect the shear force values of young cattle and both age groups of buffalo bulls.
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Affiliation(s)
- Muawuz Ijaz
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Department of Animal Sciences, CVAS-Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Muhammad H Jaspal
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Zafar Hayat
- Department of Animal Sciences, CVAS-Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Department of Animal Sciences, College of Agriculture, University of Sargodha, Sargodha, Pakistan
| | - Muhammad K Yar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Iftikhar H Badar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Sana Ullah
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Zubair Hussain
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Sher Ali
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad U Farid
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Department of Animal Sciences, CVAS-Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Z Farooq
- Department of Animal Sciences, CVAS-Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Aneeqa Sardar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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5
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Zhang K, Zhao Q, Zhan T, Han Y, Tang C, Zhang J. Effect of Different Selenium Sources on Growth Performance, Tissue Selenium Content, Meat Quality, and Selenoprotein Gene Expression in Finishing Pigs. Biol Trace Elem Res 2020; 196:463-471. [PMID: 31664683 DOI: 10.1007/s12011-019-01949-3] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Accepted: 10/22/2019] [Indexed: 12/19/2022]
Abstract
Se-methylselenocysteine (MeSeCys) is a natural organic selenium (Se) supplement. However, its effects on animal nutrition are poorly understood. This study compared the effects of sodium selenite (SeNa), MeSeCys, and selenomethionine (SeMet) on immune function, tissue Se concentration, meat quality, and selenoprotein gene expression in pigs. A total of 72 finishing pigs were divided into four groups, which received a basal diet (BD, 0.1 mg Se/kg) without Se supplementation or one supplemented with SeNa, MeSeCys, or SeMet at a concentration of 0.25 mg Se/kg. Organic Se supplementation significantly increased the immune globulin A (IgA), IgG, and IgM serum levels compared with BD and SeNa groups (P < 0.05). There were no statistically significant differences in growth performance among the four groups. SeMet was more efficient in increasing Se concentrations in the heart, muscle, and liver than MeSeCys and SeNa (P < 0.05), while no statistically significant differences were observed between MeSeCys and SeNa. Se supplementation significantly decreased the pressing muscle loss compared with the BD group (P < 0.05). Meat color and pH were not significantly affected. Se supplement effects on liver selenoprotein gene mRNA level enhancement were ranked as follows: MeSeCys > SeMet > SeNa (P < 0.05). In muscle tissues, only the SELENOW mRNA level was significantly increased by the MeSeCys and SeMet treatment, compared with the SeNa group. In conclusion, SeMet was more efficient in increasing Se concentrations than MeSeCys and SeNa in pigs, while MeSeCys was more efficient in enhancing selenoprotein gene expression than SeMet and SeNa.
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Affiliation(s)
- Kai Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Tengfei Zhan
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Yunsheng Han
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China.
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China.
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6
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Zhang Y, Mao Y, Li K, Luo X, Hopkins DL. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat. Compr Rev Food Sci Food Saf 2019; 18:1676-1704. [PMID: 33336955 DOI: 10.1111/1541-4337.12497] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 06/17/2019] [Accepted: 07/27/2019] [Indexed: 11/29/2022]
Abstract
Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi-step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.
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Affiliation(s)
- Yimin Zhang
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ., Taian, Shandong, 271018, P. R. China
| | - Yanwei Mao
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ., Taian, Shandong, 271018, P. R. China
| | - Ke Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou Univ. of Light Industry, Zhengzhou, Henan, 450002, P. R. China
| | - Xin Luo
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ., Taian, Shandong, 271018, P. R. China
| | - David L Hopkins
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ., Taian, Shandong, 271018, P. R. China.,NSW Dept. of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW, 2794, Australia
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7
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Lu X, Zhang Y, Zhu L, Luo X, Hopkins DL. Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle. Meat Sci 2018; 149:79-84. [PMID: 30481616 DOI: 10.1016/j.meatsci.2018.11.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 11/15/2018] [Accepted: 11/15/2018] [Indexed: 10/27/2022]
Abstract
The effect of superchilled storage (SC, -4 °C) on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle compared with traditional chilling (TC, 2 °C) and frozen storage (-18 °C) was studied. The shelf life of beef steaks held at -4 °C extended to 12 weeks based on the total volatile basic nitrogen (TVB-N) value, which was 2.4 times longer than steaks stored at 2 °C. As the storage time increased, SC samples showed a lower increase of the total aerobic count (TAC), pH and thiobarbituric acid reactive substances (TBARS) values compared to TC samples. Further, L⁎ and a⁎ values of SC samples changed more slowly than that of TC samples. Beef steaks held frozen had a longer shelf life than SC steaks, however, the shear force of frozen steaks remained above 55 N throughout the storage time indicative of toughness. Consequently, SC offers an effective approach for maintaining better shelf life and quality of beef steaks.
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Affiliation(s)
- Xiao Lu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China.
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
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8
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Khan MI, Jung S, Nam KC, Jo C. Postmortem Aging of Beef with a Special Reference to the Dry Aging. Korean J Food Sci Anim Resour 2016; 36:159-69. [PMID: 27194923 PMCID: PMC4869541 DOI: 10.5851/kosfa.2016.36.2.159] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Revised: 11/03/2015] [Accepted: 12/04/2015] [Indexed: 11/06/2022] Open
Abstract
Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.
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Affiliation(s)
- Muhammad I Khan
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Ki Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
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Liu Y, Mao Y, Liang R, Zhang Y, Wang R, Zhu L, Han G, Luo X. Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling. Meat Sci 2016; 115:45-9. [PMID: 26826666 DOI: 10.1016/j.meatsci.2016.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 11/20/2015] [Accepted: 01/18/2016] [Indexed: 11/30/2022]
Abstract
This study was conducted to evaluate the effects of suspension method under 12-18 °C pre-rigor temperature controlled chilling on quality traits and ultra-structure of Chinese Yellow Cattle M. Longissimus lumborum (LL). After slaughter, the right sides of carcasses were hung by the Achilles tendon (SA), while the left sides were hung from the pelvic bone (SP). Both sides went through the 12-18 °C pre-rigor muscle temperature controlled chilling. LL muscles were aged for 1, 7 or 14 days and then evaluated for quality traits and ultra-structure. SP had no significant effect on myofibril fragmentation index, but significantly decreased the purge loss during aging and the Warner-Bratzler shear force values after aging for 1 day. Electron microscopy and sarcomere length examination of LL showed that SP resulted in extended I-bands and sarcomere length. To conclude, applying SP under 12-18 °C pre-rigor temperature controlled chilling is a potential method for the Chinese beef industry to improve tenderness especially after 1 day of aging.
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Affiliation(s)
- Yuqing Liu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Renhuan Wang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Guangxing Han
- Sishui Xinlv Food Co., Ltd., Jining, Shandong 273200, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
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Lang Y, Sha K, Zhang R, Xie P, Luo X, Sun B, Li H, Zhang L, Zhang S, Liu X. Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum. Meat Sci 2015; 112:3-8. [PMID: 26496154 DOI: 10.1016/j.meatsci.2015.10.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Revised: 10/07/2015] [Accepted: 10/13/2015] [Indexed: 11/25/2022]
Abstract
The objective of this study was to evaluate the effects of electrical stimulation (ES) versus non-electrical stimulation (NES) and type of boning (hot versus cold) on the eating quality of Gannan yak longissimus lumborum. Eighteen Gannan yak bulls were randomly divided into two groups: ES and NES. Hot boning (HB) and cold boning (CB) were applied to the left and right side of the carcasses, respectively. All of the four treatments missed the "ideal" pH/temperature window. HB reduced the rate of pH decline, decreased meat tenderness and water holding capacity. ES increased the rate of pH decline and improved yak meat tenderness (P<0.05); however, ES explained only 1% of the variation in WBSF. HB and ES had no significant effects on cooking loss, L* or b* values of yak meat. Postmortem aging increased yak meat tenderness and improved meat color parameters. HB had negative effects on yak meat quality, while ES could not reverse these deleterious effects.
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Affiliation(s)
- Yumiao Lang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Kun Sha
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xin Luo
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Baozhong Sun
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Haipeng Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Li Zhang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Songshan Zhang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xuan Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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