Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls |
Mao, Yanwei
(College of Food Science and Engineering, Shandong Agricultural University)
Zhang, Yimin (College of Food Science and Engineering, Shandong Agricultural University) Liang, Rongrong (College of Food Science and Engineering, Shandong Agricultural University) Ren, Lulu (College of Food Science and Engineering, Shandong Agricultural University) Zhu, He (College of Food Science and Engineering, Shandong Agricultural University) Li, Ke (College of Food Science and Engineering, Shandong Agricultural University) Zhu, Lixian (College of Food Science and Engineering, Shandong Agricultural University) Luo, Xin (College of Food Science and Engineering, Shandong Agricultural University) |
1 | Wheeler, T. L. and M. Koohmaraie. 1994. Prerigor and postrigor changes in tenderness of ovine longissimus muscle. J. Anim. Sci. 72:1232-1238. |
2 | Wheeler, T. D. and M. Koomaraie. 1999. The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major. J. Anim. Sci. 77:2444-2451. |
3 | White, A., A. O'Sullivan, D. J. Troy and E. E. O'Neill. 2006a. Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles. Meat Sci. 73: 196-203. DOI ScienceOn |
4 | White, A., A. O'Sullivan, D. J. Troy and E. E. O'Neill. 2006b. Manipulation of the pre-rigor glycolytic behaviour of bovine M. longissimus dorsi in order to identify causes of inconsistencies in tenderness. Meat Sci. 73:151-156. DOI ScienceOn |
5 | White, A., A. O'Sullivan, E. E. O'Neill and D. J. Troy. 2006c. Manipulation of the pre-rigor phase to investigate the significance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsi. Meat Sci. 73:204-208. DOI ScienceOn |
6 | McGinnisa, D. S., J. L. Aalhusa, B. Chabota, C. Gariepyb and S. D. M. Jonesa. 1994. A modified hot processing strategy for beef: reduced electrical energy consumption in carcass chilling. Food Res. Int. 27:527-535. DOI ScienceOn |
7 | Miller, M. F., M. A. Carr, C. B. Ramsey, K. L. Crockett and L. C. Hoover. 2001. Consumer thresholds for establishing the value of beef tenderness. J. Anim. Sci. 79:3062-3068. |
8 | Olson, D. G. and F. C. Parrish. 1977. Relationship of myofibril fragmentation index to measures of beef steak tenderness. J. Food Sci. 42:506-509. DOI |
9 | Olsson, U., C. Hertzman and E. Tornburg. 1994. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles. Meat Sci. 37:115-131. DOI ScienceOn |
10 | Polidori, P., S. Lee, R. G. Kauffman and B. B. Marsh. 1999. Low voltage electrical stimulation of lamb carcasses: effects on meat quality. Meat Sci. 53:179-182. DOI ScienceOn |
11 | Sun, Q. L., X. Luo, Y. W. Mao and Y. M. Zhang. 2008. Effect of electrical stimulation and delay chilling on the degradation of the Troponin-T from myofibrillar in the post slaughter beef. Transactions of the CSAE 24:262-266. |
12 | Rhee, M. S., Y. C. Ryu, J. Y. Imm and B. C. Kim. 2000. Combination of low voltage electrical stimulation and early postmortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo). Meat Sci. 55:391-396. DOI ScienceOn |
13 | Savell, J. W., S. L. Mueller and B. E. Baird. 2005. The chilling of carcasses. Meat Sci. 70:449-459. DOI ScienceOn |
14 | Sheridan, J. J. 1990. The ultra-rapid chilling of lamb carcasses. Meat Sci. 28:31-50. DOI ScienceOn |
15 | Van Moeseke, W., S. De Smet, E. Claeys and D. Demeyer. 2001. Very fast chilling of beef: effects on meat quality. Meat Sci. 59:31-37. DOI ScienceOn |
16 | Hwang, I. H., B. Y. Park, S. H. Cho and J. M. Lee. 2004. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus. Meat Sci. 68: 497-505. DOI ScienceOn |
17 | Janz, J. A. M., J. L. Aalhus and M. A. Price. 2001. Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat quality. Meat Sci. 57:403-411. DOI ScienceOn |
18 | Joseph, R. L. 1996. Very fast chilling of beef and tenderness-a report from an EU concerted action. Meat Sci. 43(Supplement 1):217-227. DOI ScienceOn |
19 | Koohmaraie, M., S. C. Seidemann, J. E. Schollmeyer, T. R. Dutson and J. D. Crouse. 1987. Effect of post-mortem storage on Ca++-dependent proteases, their inhibitor and myofibril fragmentation. Meat Sci. 19:187-196. DOI ScienceOn |
20 | Li, C. B., Y. J. Chen, X. L. Xu, M. Huang, T. J. Hu and G. H. Zhou. 2006. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls. Meat Sci. 72:9-17. DOI ScienceOn |
21 | Locker, R. H. and C. J. Hagyard. 1963. A cold shortening effect in beef muscles. J. Sci. Food Agric. 14:787-793. DOI |
22 | Luo, X., Y. Zhu and G. H. Zhou. 2008. Electron microscopy of contractile bands in low voltage electrical stimulation beef. Meat Sci. 80:948-951. DOI ScienceOn |
23 | Macbride, M. A. and F. C. Parrish. 1977. The 30,000-dalton component of tender bovine longissimus muscle. J. Food Sci. 42:1627-1629. DOI |
24 | Marsh, B. B. and N. G. Leet. 1966. Studies in Meat Tenderness. III. The effects of cold shortening on tenderness. J. Food Sci. 31:450-459. DOI |
25 | Bowling, R. A., T. R. Dutson, G. C. Smith and J. W. Savell. 1987. Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics. Meat Sci. 21:67-72. DOI ScienceOn |
26 | Davey, C. L. and K. J. Garnett. 1980. Rapid freezing, frozen storage and the tenderness of lamb. Meat Sci. 4:319-322. DOI ScienceOn |
27 | Geesink, G. H., A. D. Bekhit and R. Bickerstaffe. 2000. Rigor temperature and meat quality characteristics of lamb longissimus muscle. J. Anim. Sci. 78:2842-2848. |
28 | Hildrum, K. I., M. Solvang, B. N. Nilsen, T. Frøystein and J. Berg. 1999. Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi. Meat Sci. 52:1-7. DOI ScienceOn |
29 | Ho, C. Y., M. H. Stromer and R. M. Robson. 1996. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. J. Anim. Sci. 74:1563-1575. |
30 | Ho, C. Y., M. H. Stromer and R. M. Robson. 1994. Identification of the 30 kDa polypeptide in postmortem skeletal muscle as a degradation product of troponin-T. Biochimie 76:369-375. DOI ScienceOn |
31 | Ho, C. Y., M. H. Stromer, G. Rouse and R. M. Robson. 1997. Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-T, and muscle ultrastructure in Bos indicus crossbred cattle. J. Anim. Sci. 75: 366-376. |
32 | Huff Lonergan, E., T. Mitsuhashi, F. C. Parrish Jr and R. M. Robson. 1996. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and western blotting comparisons of purified myofibrils and whole muscle preparations for evaluating titin and nebulin in postmortem bovine muscle. J. Anim. Sci. 74: 779-785. |
33 | Huff Lonergan, E., W. Zhang and S. M. Lonergan. 2010. Biochemistry of postmortem muscle-Lessons on mechanisms of meat tenderization. Meat Sci. 86:184-195. DOI ScienceOn |
34 | Aalhus, J. L., W. M. Robertson, M. E. R. Dugan and D. R. Best. 2002. Very fast chilling of beef carcasses. Can. J. Anim. Sci. 82:59-67. DOI ScienceOn |
35 | Aalhus, J. L., S. D. M. Jones, S. Lutz, D. R. Best and W. M. Robertson. 1994. The efficacy of high and low voltage electrical stimulation under different chilling regimes. Can. J. Anim. Sci. 74:433-442. DOI ScienceOn |