Effects Of Conbined High Pressure And Calcium Chloride Treatment On Beef Meat Quality

China is one of the major factories of beef producing in the world. However, our beef product is less competitive in the international market because of poor quality resulting from the limitation of breed, management, technology of slaughtering process, and et c.,To improve the quality of beef product, it is an efficient way to apply advanced technology of slaughtering process so as to accelerate beef aging. Even though high pressure and calcium chloride treatment are two comparatively ideal way to improve the meet quality, they both have their limitations. This study, using post-rigor beef longissmus dorsi as the raw material, was designed to provide some theoretical guidance for beef producing and processing by analyzing the effect of combined high pressure and calcium chloride treatment on beef aging. Box-Behnken response surface methodology was applied to optimize beef meat quality parameters.1Effects of calcium chloride treatment on beef meat qualityThe effects of drip loss、pH、cook loss、color、shear force value and ultrastructure of post-rigor beef longissmus dorsi which were injected respectively with0、0.1mol/L、0.15mol/L、0.2mol/L、0.25mol/L、0.3mol/L CaCl2, and pressurized with200MPa high pressure for10min were studied. The results showed that0.2mol/L CaCl2treatment had the lowest drip loss.0.3mol/L CaCl2treatment had the lowest pH value. Cook loss of every treatment basically remained the same. L*increased while a*decreased, and a*of0.2mol/L CaCl2treatment was significantly higher than0.25mol/L and0.3mol/L CaCl2treatments. Shear force value of0.2mol/L CaCl2treatment was obviously lower than0.1mol/L CaCl2treatment, and was of no significant difference with any of the other treatments.30KDa Protein weighting of0.1mol/L CaCl2treatment and the control was less clear, while that of the others’ were obviously improved. Beside,13KDa and12KDa protein bands were occurred in0.15mol/L、0.2mol/L、0.25mol/L CaCl2treatments, while the same case didn’t occur in any of the other treatments. It was also observed that Z line of myofibril of0.2mol/L CaCl2treatment cracked, M line almost disappeared, and gaps were observed between filaments. 2Effects of high pressure treatment on beef meat quality2.1Effects of high pressure level on beef meat qualityThe effects of drip loss、pH、cook loss、color、shear force value and ultrastructure of post-rigor beef longissmus dorsi which was injected with0.2mol/L CaCl2and pressurized respectively with0、100MPa、200MPa、300MPa、400MPa、500MPa for10min were studied. The results showed that drip loss decreased. The pH value increased, and200MPa treatment had the lowest value. Cook loss basically remained the same. L*increased, and the treatments with more than300MPa were higher than any of the other treatment, besides, a*decreaced. Shear force value was greatly decreased, and the difference between each treatment was distinct. In addition, the distinction between50KDa and30KDa protein band was great. And the higher the level of pressure was, the more serious the destruction of myofibrils was. What’s more, the results also showed that Z line of200MPa treatment was cracked, M line disappeared, the distance between Z line and thin myofilament was distinctly widened, and gaps were observed between filaments.2.2Effects of pressure processing time on beef meat qualityThe effects of drip loss、pH、cook loss、color、shear force value and ultrastructure of post-rigor beef longissmus dorsi which were injected with0.2mol/L CaCl2and pressurized with200MPa for0、5min、10min、15min、20min、25min respectively were studied. The results showed that10min treatment had low drip loss.10min and15min treatments had low pH value. Cook loss was almost the same. L*of5min and10min treatment was low, significantly lower than any of the other treatments, and a*decreaced first, then increased. Shear force value decreased first then remained the same value, and10min treatment was quite different from5min treatment while showing no significant difference with the other treatments. Besides, the distinction between30KDa and25KDa protein band was great. Struction of myofibrils was destructed, Z line cracked, M line disappeared, and space of gaps between filaments was enlarged.3Effects of conbined high pressure and calcium chloride treatment on beef meat qualityThe Box-Behnken response surface methodology was applied to optimize beef ageing parameters. Meanwhile, the modifications of ultrastructure were observed with transmission electron microscope (TEM). The results showed that with tenderness and L* as response value, the response model which can express the relationship between every factor and response value was highly fitted. The optimum tenderization parameter of combined high pressure and calcium chloride treatment were as follows:high pressure level193MPa, time14min, CaCl2concentration0.23mol/L.