The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
Copyright © 2022 Elsevier Ltd. All rights reserved..
This study investigated the effect of superchilling (-30 °C until the core temperature achieved -3 °C, then stored at -1 °C until 24 h, SC) on the tenderness of hot boned beef M. longissimus lumborum (LL), with very fast chilling (-30 °C until the core temperature achieved 0 °C, then stored at -1 °C until 24 h, VFC) and conventional chilling (0- 4 °C for 24 h, CC) as the controls. The lowest initial shear force values were obtained in SC samples compared to those from the VFC and CC treatments (P < 0.05). Clear freezing damage of muscle fibers and more myofibril fragmentation were found in SC samples compared with the other samples early post-mortem. Moreover, SC samples showed the highest level of inosine 5-monophosphate at 3 h post-mortem (P < 0.05). A reduced glycolysis rate (as evidenced by lactate content) was also found in SC treated samples suggesting little contribution of glycolysis on the tenderization of SC.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2022 |
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| Erschienen: |
2022 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:194 |
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| Enthalten in: |
Meat science - 194(2022) vom: 16. Dez., Seite 108976 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Chen, Xue [VerfasserIn] |
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| Links: |
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| Themen: |
Energy metabolism |
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| Anmerkungen: |
Date Completed 23.10.2023 Date Revised 23.10.2023 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.meatsci.2022.108976 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM346428564 |
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| 500 | |a Date Revised 23.10.2023 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2022 Elsevier Ltd. All rights reserved. | ||
| 520 | |a This study investigated the effect of superchilling (-30 °C until the core temperature achieved -3 °C, then stored at -1 °C until 24 h, SC) on the tenderness of hot boned beef M. longissimus lumborum (LL), with very fast chilling (-30 °C until the core temperature achieved 0 °C, then stored at -1 °C until 24 h, VFC) and conventional chilling (0- 4 °C for 24 h, CC) as the controls. The lowest initial shear force values were obtained in SC samples compared to those from the VFC and CC treatments (P < 0.05). Clear freezing damage of muscle fibers and more myofibril fragmentation were found in SC samples compared with the other samples early post-mortem. Moreover, SC samples showed the highest level of inosine 5-monophosphate at 3 h post-mortem (P < 0.05). A reduced glycolysis rate (as evidenced by lactate content) was also found in SC treated samples suggesting little contribution of glycolysis on the tenderization of SC | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Energy metabolism | |
| 650 | 4 | |a Structure | |
| 650 | 4 | |a Superchilling | |
| 650 | 4 | |a Tenderness | |
| 650 | 4 | |a Very fast chilling | |
| 700 | 1 | |a Luo, Xin |e verfasserin |4 aut | |
| 700 | 1 | |a Zhu, Lixian |e verfasserin |4 aut | |
| 700 | 1 | |a Liang, Rongrong |e verfasserin |4 aut | |
| 700 | 1 | |a Dong, Pengcheng |e verfasserin |4 aut | |
| 700 | 1 | |a Yang, Xiaoyin |e verfasserin |4 aut | |
| 700 | 1 | |a Niu, Lebao |e verfasserin |4 aut | |
| 700 | 1 | |a Hopkins, David L |e verfasserin |4 aut | |
| 700 | 1 | |a Gao, Shujuan |e verfasserin |4 aut | |
| 700 | 1 | |a Mao, Yanwei |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Yimin |e verfasserin |4 aut | |
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