Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers
C.B. Li,
X.L. Xu,
G.H. Zhou,
S.Q. Xu,
J.B. Zhang
Affiliations
C.B. Li
Key Laboratory of Meat Processing and Quality Control, Ministry of Education College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China; Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
X.L. Xu
Key Laboratory of Meat Processing and Quality Control, Ministry of Education College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China; Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
G.H. Zhou
Key Laboratory of Meat Processing and Quality Control, Ministry of Education College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China; Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
S.Q. Xu
Key Laboratory of Meat Processing and Quality Control, Ministry of Education College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
J.B. Zhang
Key Laboratory of Meat Processing and Quality Control, Ministry of Education College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
This work was designed to study the effects of carcass maturity on meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle from Chinese native Yellow steers. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at 4 days post mortem. In raw meat, intramuscular fat, collagen solubility, mechanical strength and transition temperature of intramuscular connective tissue increased (P < 0.05) with carcass maturity before body maturation, whilst moisture, total collagen, fibre diameter decreased after body maturation. Warner-Bratzlar shear force (WBSF) of cooked meat increased with maturity before body maturation due to the muscle atrophy, and thus the decline of moisture content and the increase of cooking losses. After body maturation, the increase of WBSF was neutralised by the increase of intramuscular fat, the decrease of total collagen and the elongation of sarcomere length.
