Studies On The Influence Mechanism Of Different Treatment Methods On Horse Meat Quality

The horse processing industry in Xinjiang has been made great progess in recent years.But horse meat is rough than other meat.In order to improve the quality of horse meat,it is necessary to clarify the scientific problem of how different treatments have effect on the glycolysis rate,degradation rate of myofibrils and the collagen solubility of postmortem horse meat.In this study,Xinjiang horse meat(longissimus dorsi muscle,semitendinosus muscle)was used as raw material.The mechanism of low-voltage electrical stimulation,sodium chloride(Na Cl)curing and different dry heat and heat-moisture treatments on horse meat quality was defined.The results were as follows:(?)Low voltage electrical stimulation can accelerate the glycolysis of horse meat and improve the color of horse meat to some extent.The low voltage electrical stimulation with aging had no significant effect on the cooking loss and water holding capacity of the horse longissimus dorsi muscle.But,it had a significant(P<0.05)effect on the shear force,CSP value,MFI value,and collagen solubility of horse meat.The shear force of horse meat was decreased,the CSP value,the MFI value and the solubility of collagen was increased.Electrical stimulation for 60 s had a better effect on the tenderness of horse meat.Compared with the control group,the treatment group of low voltage electrical stimulation in the samples after storage for 3d showed a new low molecular weight band below the 35 k Da and 17 k Da bands,and low molecular weight bands gradually increased in the treatment group above 60 s.However,the low molecular bands in the blank group had fewer bands showed that low voltage electrical stimulation accelerated the degradation of skeleton proteins of the horse meat.(?)Sodium chloride(Na Cl)curing with aging can effectively reduce the p H of horse and improved the color to some extent,but the change was not significant(P>0.05)between the treatment group.Cooking loss of each treatment group were significantly(P<0.05)lower than the control group.Sodium chloride(Na Cl)curing at 3% concentration with aging significantly(P<0.05)increased the CSP and MFI value,and significantly increased the collagen solubility after 7 days aging.With the increase of aging time,desmin and troponin-T of treatment group gradually faded,but 28 k Da and 32 k Da bands gradually deepened and gradually appeared 20 k Da and 75 k Da bands.In the treatment group of 3% sodium chloride(Na Cl)concentration,the muscle fiber of the horse meat began to break more severely on the first day of aging.(?)Both water bath and cooking had increased the cooking loss rate of longissimus dorsi muscle and semitendinosus muscle of horse,showed an very significantly(P<0.01)increasing trend when the heating center temperature above 70?.The change trend of shear force value was similar to this.Two kinds of heat-moisture treatment methods reduced the CSP value,My PS and Mu PS of horse meat,and showed an significantly(P<0.05)decreasing trend when the heating center temperature above 70?.When the heating center temperature of horse meat was between 50°C and 70°C,both water bath and cooking had significantly(P<0.01)increased the collagen solubility of horse meat.The 75 k Da and 32 k Da bands of different heat-moisture treatment groups weakened and gradually disappeared and the 20 k Da band gradually became unclear with increasing temperature.Two kinds of heat-moisture treatment methods had a significant effect on the muscle fiber structure of horse meat.Water bath had more effect on the influence of horse meat tenderness than cooking.The longissimus dorsi muscle of horse was more sensitive than the semitendinosus muscle of horse during heat-moisture treatment.(?)Both microwave heating and roast are significantly increased the cooking loss rate of the longissimus dorsi muscle and semitendinosus muscle of horse.The cooking loss rate of roast samples were slightly higher than those processed by microwave heating.Shear force value also generally showed an increasing trend.Dry heat treatment significantly(P<0.05)reduced the CSP and My PS in the longissimus dorsi muscle and semitendinosus muscle of horse.It had an significant(P<0.05)decreasing trend when the center temperature in the range of 70°C?80°C.The change of Mu PS was tortuous in all temperature ranges.After two kinds of dry heat treatment of the longissimus dorsi muscle and semitendinosus muscle of horse,the changes of collagen solubility followed the rules of increasing first and then decreasing.When the center temperature in the range of 70°C?80°C,the collagen solubility of all treatment groups significantly(P<0.05)increased.In the dry heat treatment group,the macromolecular long-chain protein was degraded and the 75 k Da and 32 k Da bands were relatively weakened,producing in a certain 20 k Da band with a certain degree of deepening.Dry heat treatment caused the myofibril structure to become loose gradually with increasing heating center temperature and there was also a gradual gap between muscle fiber and muscle fiber.Roast had more effect on the influence of horse meat tenderness than microwave heating.The longissimus dorsi muscle of horse was more sensitive than the semitendinosus muscle of horse during dry heat treatment.To sum up,the effects of different treatments(low-voltage electrical stimulation,Na Cl curing and different dry heat and heat-moisture treatments)on the quality of horse meat were reflected in the modification of its glycolysis rate,CSP value,collagen solubility,degradation of skeleton proteins and myofibrillar microstructure.The changes above had a significant effect on the tenderness and texture characteristics of horse meat.