Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum.
The objective of this study was to evaluate the effects of electrical stimulation (ES) versus non-electrical stimulation (NES) and type of boning (hot versus cold) on the eating quality of Gannan yak longissimus lumborum. Eighteen Gannan yak bulls were randomly divided into two groups: ES and NES. Hot boning (HB) and cold boning (CB) were applied to the left and right side of the carcasses, respectively. All of the four treatments missed the "ideal" pH/temperature window. HB reduced the rate of pH decline, decreased meat tenderness and water holding capacity. ES increased the rate of pH decline and improved yak meat tenderness (P<0.05); however, ES explained only 1% of the variation in WBSF. HB and ES had no significant effects on cooking loss, L* or b* values of yak meat. Postmortem aging increased yak meat tenderness and improved meat color parameters. HB had negative effects on yak meat quality, while ES could not reverse these deleterious effects.
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Yumiao
Y
Lang
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Kun
K
Sha
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Rui
R
Zhang
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Peng
P
Xie
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Xin
X
Luo
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: baozhongsun@163.com.
Baozhong
B
Sun
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Haipeng
H
Li
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Li
L
Zhang
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Songshan
S
Zhang
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Xuan
X
Liu
D000818:Animals; D017849:Animals, Inbred Strains; D064131:Back Muscles / Q000737:chemistry* / Q000648:ultrastructure; D002417:Cattle; D055598:Chemical Phenomena; D002681:China; D003296:Cooking; D055664:Electrochemical Techniques; D005511:Food Handling; D063427:Food Quality; D061353:Food Storage; D006358:Hot Temperature / Q000009:adverse effects; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D008462:Meat-Packing Industry / Q000379:methods*; D055595:Mechanical Phenomena; D046529:Microscopy, Electron, Transmission; D010860:Pigments, Biological / Q000032:analysis; D012034:Refrigeration; D033081:Shear Strength; D014867:Water / Q000032:analysis
D010860:Pigments, Biological; D014867:Water
Cold boning; Electrical stimulation; Gannan yak; Hot boning; Tenderness