Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls

被引：22
|
作者：
Li, Chunbao [1 ]
Zhou, Guanghong [1 ]
Xu, Xinglian [1 ]
机构：
[1] Nanjing Agr Univ, Key Lab Food Proc & Qual Control, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2008年 / 43卷 / 05期
关键词：
aging; Chinese Yellow Bulls; connective tissue; tenderness;
D O I：
10.1111/j.1365-2621.2007.01524.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was designed to explore the changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. Semitendinosus muscles were obtained at day 4 postmortem and then further aged for different periods. Chemical determinations, histological and mechanical measurements were performed for the raw and cooked steaks on days 4, 11, 14, 21, and 28 postmortem, respectively. The results showed that postmortem aging resulted in an increase in moisture content and collagen solubility, a decrease in filtering residues, primary perimysial thickness, fibre diameter, Warner-Bratzler shear force, and transition temperature of the endomysium. The synergic effects of the myofibril and the intramuscular connective tissue determined the tenderness of aged beef.
引用
收藏
页码：838 / 845
页数：8
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