Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States.
Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States.
Meat Sci. 2019 May;151:64-74. doi: 10.1016/j.meatsci.2019.01.007. Epub 2019 Jan 23.
The objective of this study was to determine the effect of aging/freezing sequence on meat quality, oxidative stability and biochemical attributes of beef muscles. At 3 days postmortem, Longissimus lumborum and Semitendinosus muscles were obtained from 10 beef carcasses, cut into 3 sections and vacuum-packaged. The sections were randomly assigned to aging/freezing treatments (aging only, aging then freezing/thawing, and freezing then thaw/aging). Freezing first then-thaw/aging showed more enlarged gaps between muscle fibers and widely opened extracellular drip channels, resulting in more purge/exudate loss compared to other treatments (P < .05). No differences in other meat quality attributes (e.g. shear force, color and lipid oxidative stability) were found between the aging/freezing sequence treatments (P > .05). A greater desmin degradation was observed in both freezing treatments, while troponin-T degradation was not affected (P > .05). The results suggest that freezing (and aging) itself would be the critical factor affecting those quality attributes of frozen/thawed meat rather than the sequence of aging/freezing.
本研究旨在确定老化/冻结顺序对牛肉肌肉品质、氧化稳定性和生化特性的影响。在死后 3 天，从 10 个牛肉胴体中获得腰大肌和半腱肌，切成 3 部分并进行真空包装。将这些部分随机分配到老化/冻结处理（仅老化、老化后冻结/解冻、以及冻结后解冻/老化）中。与其他处理相比，先冻结然后解冻/老化显示出肌肉纤维之间更大的间隙和广泛打开的细胞外滴注通道，导致更多的渗出/损失（P<.05）。在其他肉质属性（如剪切力、颜色和脂质氧化稳定性）方面，老化/冻结顺序处理之间没有差异（P>.05）。在两种冻结处理中均观察到肌联蛋白降解增加，而肌钙蛋白-T 降解不受影响（P>.05）。结果表明，冻结（和老化）本身将是影响冷冻/解冻肉这些质量属性的关键因素，而不是老化/冻结的顺序。
