201. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum.
- Author
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Chen, Xue, Luo, Xin, Zhu, Lixian, Liang, Rongrong, Dong, Pengcheng, Yang, Xiaoyin, Niu, Lebao, Hopkins, David L., Gao, Shujuan, Mao, Yanwei, and Zhang, Yimin
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ERECTOR spinae muscles , *CALPAIN , *SHEARING force , *GLYCOLYSIS , *MONOCARBOXYLATE transporters , *ENERGY metabolism - Abstract
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. • Superchilling (SC) can improve beef tenderness. • SC caused greater desmin and troponin-T degradation at 7 and 14 days of ageing. • SC caused obvious freezing damage of muscle fibers and more myofibril fragmentation. • The higher level of IMP in SC treatment may weaken the actin-myosin bridge. • SC did not affect the levels of glycolysis enzymes but reduced the glycolysis rate. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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