Effects of Different Storage Temperatures on the Quality Changes of Hot Fresh Beef in Hot and Humid Area
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The changes of eating quality, freshness, muscle glycogen content and myofibrillar fragmentation index (MFI) in hot fresh beef with different temperatures during the storage were investigated in this study, so as to provide a reference for the consumption of hot fresh beef. Six twenty-month old Jin Jiang cattles were selected. After slaughter, longissimus dorsi was taken as raw materials and immediately stored in incubator at 5°C, 15°C, 25°C and 35°C, respectively and 80% humidity. The changes of pH, sensory indexes (color, flavor, elasticity, tissue state and overall acceptability), total number of colonies, muscle glycogen concentration and myofibrillar protein degradation in hot fresh beef during storage were measured under different temperatures. The results showed that, with the extension of storage time, the pH value of fresh hot beef decreased first and then increased, the content of muscle glycogen and sensory score decreased, and the total number of colonies and MFI increased. In conclusion, the storage temperature had certain effect on the pH value, sensory score, total number of colonies, muscle glycogen content and MFI changes of hot fresh beef. The higher the storage temperature, the higher the water loss rate, the faster the microbial growth and reproduction, the greater the degradation degree of myofibrillar protein.
