| Bovine by-products are abundant in our country.The muscle layer of the byproduct of digestive tract is mainly composed of smooth muscle and it has good processing characteristics and broad application prospects.Recent studies have shown that post slaughter aging is an important measure to improve beef tenderness and overall beef quality,but there is a lack of theoretical studies on bovine gastrointestinal smooth muscle.A programme was undertaken to determine the influence of refrigerator storage time on the eating quality of bovine gastrointestine from beef cattle and yak at refrigerator storage(4°C).Suitable refrigeration time of raw meat for bovine rumen,abomasums and large intestine were evaluated by sensory evaluation.Meanwhile,cooked products,instant-boiled products and baked products processing methods of bovine gastrointestinal by-products were optimized and fuzzy comprehensive evaluation was adopted to establish the processing suitability evaluation system.The objective of this study was to provide reference for improving the meat quality of by-product and promoting rational processing of various organs.The results showed as follows:(1)Some of eating qualities of the same sample from beef cattle and yak were significantly different,and difference of eating quality existed between different kind of by-products.With the refrigerator storage process,pH values of bovine gastrointestine decreased firstly and then increased,and water loss rate and cooking loss both showed an upward trend as a whole.The value of L* and b* was stable in rumen,while a* and b* values showed a decreasing trend on the whole in abomasum of beef cattle and yak.Hardness and chewiness of beef cattle rumen increased substantially at refrigerator storage 3d,and the cooking loss in large intestine of beef cattle is lower than that of yak from 0.5d to 5d during refrigerator storage.The refrigerator storage treatment severely damaged the muscle structure of the bovine gastrointestine and the degradation degree was rumen > abomasum > large intestine.The content of aromatic compounds and sulfur containing ethers increased in bovine gastrointestine.(2)The effects of refrigerator storage time on the color,tenderness,succulent,flavor and overall acceptability of sensory in bovine gastrointestine were in different degrees.Sensory evaluation showed that refrigerator 3d can improve the texture characteristics of bovine rumen and reduce bad taste.Refrigerator storage treatment is not suitable for improving bovine abomasum quality.The quality of large intestine in beef cattle was better on 3d under refrigerator storage,while it was on 1d for large intestine of yak.(3)The suitable salting time in rumen,abomasum,and large intestine were 12 h,3h,6h,respectively.The orthogonal experiment showed that the best quality of cooked products of rumen was obtained by boiled for 80 min at 100℃.Slice thickness of 1.5 mm,water temperature of 90℃,boiled time of 3 min is the best processing parameter for instant-boiled products.The best condition for rumen baked products is bake 20 min at 175℃ after cooked for 40 min.While best processing parameter for cooked products of abomasum is boiling for 60 min at 90℃,the condition of bake for 15 min at 165℃ after cooked for 40 min is suitable for baked products.Instant-boiled products of large intestine should be processed under condition of slice thickness of 1.5 mm,water temperature of 90℃,boiled time of 5 min.(4)The fuzzy comprehensive evaluation was applied to evaluate processing suitability of bovine gastrointestinal.The weight fraction of the color,tenderness,juicy,flavor of cooked products was 0.250,0.334,0.225,0.191,respectively,0.206,0.213,0.303,0.278 respectively in instant-boiled products and they were 0.200、0.181、0.319、0.300 for baked products.The rumen,abomasum are suitable for cooked products.The rumen were best suitable for instant-boiled products while abomasum is not.Bovine rumen and abomasum were suitable to be raw materials of baked products except large intestine. |
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