Effects of Conditioning Time of Beef Quality

Abstract

Abstract: The effects of conditioning time for 1d、3d and 7d on beef quality were investigated,such as pH value,shear force,myofibre fragmentation index,soluble collegen and the myofibre microstructunre.The results Indicated that the conditioning time showed significant effects on all physico-chemical parameters of beef quality.That is to say,the longer the conditioning time provailed,the more significant the changes showed.So we could conclude that post-mortem conditioning was one of the critical control pointo to improve beef quality and produce high quality beef.

Key words: Beef , Conditioning time , pH value , Shear force , Myofibre fragmentation index , Soluble collegen

LIU Li, ZHOU Guang-Hong, WANG Li-Zhe, CHENG Qiao-Fen, TANG Xiao-Yan, ZHANG Meng-Han. Effects of Conditioning Time of Beef Quality[J]. FOOD SCIENCE, 2002, 23(1): 33-36.

[1]	XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong. Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages [J]. FOOD SCIENCE, 2021, 42(9): 184-191.
[2]	LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin. Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle [J]. FOOD SCIENCE, 2021, 42(7): 253-259.
[3]	LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng. Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage [J]. FOOD SCIENCE, 2021, 42(6): 68-74.
[4]	QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin. Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef [J]. FOOD SCIENCE, 2021, 42(5): 246-251.
[5]	YANG Yi, YIN Jie, YANG Yunjia, ZHANG Jing. Analysis of Cortisone and Cortisol in Beef and Milk [J]. FOOD SCIENCE, 2021, 42(16): 261-266.
[6]	LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu. Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing [J]. FOOD SCIENCE, 2021, 42(16): 125-132.
[7]	LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong. Effect of Light Fermentation on the Flavor of Beef Jerky [J]. FOOD SCIENCE, 2021, 42(14): 232-239.
[8]	ZHOU Yajun, ZHANG Yu, CHEN Yan, WANG Shujie. Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing [J]. FOOD SCIENCE, 2021, 42(14): 240-247.
[9]	MA Junmei, FAN Sufang, LI Qiang, HE Liangna, FAN Lixin, CAO Meirong, SUN Lei, WANG Dong, SUN Wenyi. Determination of 30 Foodborne Stimulant Drug Residues in Pork and Beef Using Ultra-high Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(14): 276-285.
[10]	YANG Hongbo, YANG Xiaoyin, ZHANG Yimin, LIANG Rongrong, LUO Xin, WANG Fangfang, MAO Yanwei. Effect of Packaging Atmospheres on Microbial Counts and Succession in Beef Steaks during Storage [J]. FOOD SCIENCE, 2021, 42(13): 166-173.
[11]	WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling. Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing [J]. FOOD SCIENCE, 2021, 42(12): 76-84.
[12]	LI Qiao, MA Jibing, YU Qunli, HAN Ling. Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging [J]. FOOD SCIENCE, 2021, 42(12): 17-23.
[13]	LIU Xuefei, YOU Jiawei, CHENG Kexin, YOU Mengjiao, LIU Dengyong. Roasting Suitability of Different Beef from Different Cuts [J]. FOOD SCIENCE, 2021, 42(11): 86-93.
[14]	WU Shuang, WANG Lei, YANG Xiaoyin, LUO Xin, LI Hang, ZHU Lixian, ZHANG Yimin. Understanding the Formation Mechanism of Dark Cutting Beef Based on Sarcoplasmic Proteomics [J]. FOOD SCIENCE, 2020, 41(5): 1-7.
[15]	KONG Xiao, LUO Xin, ZHU Lixian, SONG Enliang, ZHANG Wenhua, ZHANG Yimin. Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH [J]. FOOD SCIENCE, 2020, 41(3): 260-265.

Effects of Conditioning Time of Beef Quality

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments