title: Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls.
abstract: The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation (ES) treatment can alleviate the potential hazard of RC on meat quality, ES was applied to one group. The effects of RC and ES were determined by meat color, shear force and cytoskeletal protein degradation postmortem (PM). The results showed that RC decreased beef tenderness at 1 d and 3 d postmortem, but had no detrimental effect on meat color. Western blotting showed that RC decreased the degradation rate of desmin and troponin-T, but the effects weakened gradually as postmortem aging extended. Degradation rates of both desmin and troponin-T were accelerated by ES. The combination of RC and ES could improve beef color, accelerate degradation rate of cytoskeletal protein and improve beef tenderness.
authors: Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors.
authors: Yanwei
authors: Y
authors: Mao
authors: Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors.
authors: Yimin
authors: Y
authors: Zhang
authors: Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors.
authors: Rongrong
authors: R
authors: Liang
authors: Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors.
authors: Lulu
authors: L
authors: Ren
authors: Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors.
authors: He
authors: H
authors: Zhu
authors: Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors.
authors: Ke
authors: K
authors: Li
authors: Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors.
authors: Lixian
authors: L
authors: Zhu
authors: Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors.
authors: Xin
authors: X
authors: Luo
keywords: Beef; Chinese Yellow Crossbred Bulls; Cytoskeletal Protein Degradation; Electrical Stimulation; Rapid Chilling