title: Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling.
abstract: This study was conducted to evaluate the effects of suspension method under 12-18 °C pre-rigor temperature controlled chilling on quality traits and ultra-structure of Chinese Yellow Cattle M. Longissimus lumborum (LL). After slaughter, the right sides of carcasses were hung by the Achilles tendon (SA), while the left sides were hung from the pelvic bone (SP). Both sides went through the 12-18 °C pre-rigor muscle temperature controlled chilling. LL muscles were aged for 1, 7 or 14 days and then evaluated for quality traits and ultra-structure. SP had no significant effect on myofibril fragmentation index, but significantly decreased the purge loss during aging and the Warner-Bratzler shear force values after aging for 1 day. Electron microscopy and sarcomere length examination of LL showed that SP resulted in extended I-bands and sarcomere length. To conclude, applying SP under 12-18 °C pre-rigor temperature controlled chilling is a potential method for the Chinese beef industry to improve tenderness especially after 1 day of aging.
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Yuqing
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Yanwei
authors.initials: Y
authors.lastname: Mao
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Rongrong
authors.initials: R
authors.lastname: Liang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Yimin
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Renhuan
authors.initials: R
authors.lastname: Wang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Lixian
authors.initials: L
authors.lastname: Zhu
authors.affiliation: Sishui Xinlv Food Co., Ltd., Jining, Shandong 273200, PR China.
authors.forename: Guangxing
authors.initials: G
authors.lastname: Han
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China. Electronic address: luoxin@sdau.edu.cn.
authors.forename: Xin
authors.initials: X
authors.lastname: Luo
mesh_terms: D000375:Aging; D000818:Animals; D002417:Cattle; D003080:Cold Temperature; D005511:Food Handling; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D018482:Muscle, Skeletal / Q000737:chemistry / Q000648:ultrastructure; D000069466:Red Meat / Q000032:analysis*; D012518:Sarcomeres / Q000737:chemistry
keywords: Achilles tendon suspension; Chinese Yellow Cattle; Meat quality; Pelvic suspension; Ultra-structure