Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling

Yuqing Liu; Yanwei Mao; Rongrong Liang; Yimin Zhang; Renhuan Wang; Lixian Zhu; Guangxing Han; Xin Luo

doi:10.1016/j.meatsci.2016.01.007

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 May:115:45-9. doi: 10.1016/j.meatsci.2016.01.007. Epub 2016 Jan 20.

Authors

Yuqing Liu¹, Yanwei Mao¹, Rongrong Liang¹, Yimin Zhang¹, Renhuan Wang¹, Lixian Zhu¹, Guangxing Han², Xin Luo³

Affiliations

¹ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
² Sishui Xinlv Food Co., Ltd., Jining, Shandong 273200, PR China.
³ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China. Electronic address: luoxin@sdau.edu.cn.

PMID: 26826666
DOI: 10.1016/j.meatsci.2016.01.007

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.

Keywords: Achilles tendon suspension; Chinese Yellow Cattle; Meat quality; Pelvic suspension; Ultra-structure.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Aging*
Animals
Cattle
Cold Temperature
Food Handling*
Food Quality*
Hydrogen-Ion Concentration
Muscle, Skeletal / chemistry
Muscle, Skeletal / ultrastructure
Red Meat / analysis*
Sarcomeres / chemistry