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Mao Y, Zhang Y, Liang R, et al. Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls. Asian-Australas J Anim Sci. 2012;25(8):1197-204doi: 10.5713/ajas.2012.12055.
Mao, Y., Zhang, Y., Liang, R., Ren, L., Zhu, H., Li, K., Zhu, L., & Luo, X. (2012). Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls. Asian-Australasian journal of animal sciences, 25(8), 1197-204. https://doi.org/10.5713/ajas.2012.12055
Mao, Yanwei, et al. "Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls." Asian-Australasian journal of animal sciences vol. 25,8 (2012): 1197-204. doi: https://doi.org/10.5713/ajas.2012.12055
Mao Y, Zhang Y, Liang R, Ren L, Zhu H, Li K, Zhu L, Luo X. Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls. Asian-Australas J Anim Sci. 2012 Aug;25(8):1197-204. doi: 10.5713/ajas.2012.12055. PMID: 25049681; PMCID: PMC4092990.
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Asian-Australas J Anim Sci. 2012 Aug;25(8):1197-204. doi: 10.5713/ajas.2012.12055.

Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls.

Asian-Australasian journal of animal sciences

Yanwei Mao, Yimin Zhang, Rongrong Liang, Lulu Ren, He Zhu, Ke Li, Lixian Zhu, Xin Luo

Affiliations

  1. Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors.

PMID: 25049681 PMCID: PMC4092990 DOI: 10.5713/ajas.2012.12055

Abstract

The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation (ES) treatment can alleviate the potential hazard of RC on meat quality, ES was applied to one group. The effects of RC and ES were determined by meat color, shear force and cytoskeletal protein degradation postmortem (PM). The results showed that RC decreased beef tenderness at 1 d and 3 d postmortem, but had no detrimental effect on meat color. Western blotting showed that RC decreased the degradation rate of desmin and troponin-T, but the effects weakened gradually as postmortem aging extended. Degradation rates of both desmin and troponin-T were accelerated by ES. The combination of RC and ES could improve beef color, accelerate degradation rate of cytoskeletal protein and improve beef tenderness.

Keywords: Beef; Chinese Yellow Crossbred Bulls; Cytoskeletal Protein Degradation; Electrical Stimulation; Rapid Chilling

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