Back to Search
Start Over
The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum.
- Source :
-
Meat science [Meat Sci] 2022 Dec; Vol. 194, pp. 108976. Date of Electronic Publication: 2022 Sep 08. - Publication Year :
- 2022
-
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.<br />Competing Interests: Declaration of Competing Interest No conflict of interest exits in the submission of this manuscript, and this manuscript has been approved by all authors for publication.<br /> (Copyright © 2022 Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-4138
- Volume :
- 194
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 36126393
- Full Text :
- https://doi.org/10.1016/j.meatsci.2022.108976