Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
Meat Sci. 2011 Jul;88(3):597-601. doi: 10.1016/j.meatsci.2011.02.005. Epub 2011 Feb 15.
This study investigated the effect of pre-rigor rapid chilling (RC) on the rate of pH and temperature decline, shear force values and ultrastructure of M. longissimus from beef carcasses exposed to electrical stimulation (ES). Chinese bull carcasses were electrically stimulated, and the alternate sides of the carcasses either were chilled conventionally (CC, 0-4°C, air speed 0.5 m/s for 24 h) or they underwent RC (-14±1°C, air speed 3 m/s for 2 h and then cooled under CC conditions until 24 h post-mortem). The results showed that RC increased the rate of temperature decline (P<0.05) and decreased the rate of pH decline (P<0.05). There were no significant differences in the shear force value and sarcomere length of M. longissimus between the two treatments (P>0.05). The results of this study indicate that RC has no detrimental impact on the tenderness of beef carcasses exposed to ES.
本研究探讨了僵直前期快速冷却（RC）对电刺激（ES）牛肉胴体 pH 值和温度下降速率、剪切力值和肌节长度的影响。中国公牛胴体接受电刺激，胴体的两侧要么采用常规冷却（CC，0-4°C，空气速度 0.5 m/s 持续 24 小时），要么进行 RC（-14±1°C，空气速度 3 m/s 持续 2 小时，然后在 CC 条件下冷却至死后 24 小时）。结果表明，RC 增加了温度下降速度（P<0.05），降低了 pH 值下降速度（P<0.05）。两种处理方式下，背最长肌的剪切力值和肌节长度没有显著差异（P>0.05）。本研究结果表明，RC 对 ES 处理的牛肉胴体嫩度没有不利影响。
