Abstract:  Changes of the level of free Ca2+, ATP, total free amino acids, glycogen ,water losing rate of the skeletal muscle meat (LD, longissimus dorsi) of 30 beef, and the beef skeletal muscle treated wtih electricity stimulate and stored for 10 days at the temperature close to cryoscopic point(1～-1℃) were studied. The results showed that the level of glycogen, total free amino acids, dissolubility phosphorus, water losing rate changed significantly in the second day after slaughtered, but became steady after that, while level of Ca2+ increased in the third day .The graphs of changes of properties have been created. The correlativities among properties have been decided by Pearson analysis, correlativities between Ca2+ and dissolubility phosphorus, Ca2+ and water losing rate, dissolubility phosphorus and water losing rate, glycogen and total free amino acids, glycogen and dissolubility phosphorus all of correlation coefficients were at significant level(p<0.01), Ca2+ and glycogen was at significant level (p< 0.05), and the correlative equations have computed. It was concluded that rigor mortis initiated in 13.5 hours and terminated in 48 hours immediately after slaughtering by this research.

Key words: beef skeletal muscle meat, close to cryoscopic point, rigor mortis, biochemistry properties