| Eating quality of beef includes four aspects:tenderness, color, flavor and juiciness. Tenderness is one of the most important factors which consumer care most. High quality meat is the pursuit of consumers. With the improvement of living standards, beef quality becomes more and more important for consumers. So the factory is not only to improve the eating quality, but also to improve the palatability of the products. The chemical composition and cooking characteristics of the different parts of meat has an important impact on beef palatability and consumer acceptance. The appropriate processing methods have a great effects on new products. To understand the processing characteristics of different parts of the meat and its classification can help enterprises to improve the quality and consistency of the products.Sauce beef is a traditional Chinese meat product, however, the eating quality is different due to the use of different raw meat, which causes some difficulties to meet consumers' demand. At the same time, eating quality of sause beef is influenced by the state of postmortem and the aging time. The advantages of early postmortem meat are that the weight loss and the drip loss is low during storage. Moreover, it can reduce the demands for labor, and save the cooling space and energy which can increase the profits. The objective of this study is to determine the best cuts and the best postmortem state for the product of sauce beef, and to explore the application of hot-bone meat for the the production of sauce beef.This study determined the physical indicators including fat content, water content, collagen content and the pH of 48h postmortem of four cuts of beef which were Longissimus lumborum, knucle, topside and shank. And then studied the eating qulity of the four cuts (cooking loss, cooking yield, shear force). Consumer evaluation was combined to determine the best cuts for sauce beef. Moreover, further research on different time postormten (pre-rigor, at rigor,2d postmortem,7d postmortem) of four cuts were done to determine the hot-boned meat applying in actual production.In this study, the main results are as follows:1. The shank meat has the best water holding capacity of the four parts, and had the highest production which was 66.18%. And the next were knucle and Longissimus lumborum, the lastest one was topside. Water holding capacity of topside is the lowest one.2. After the sensory evaluation, scores of the four positions which were under the processing of saucing are listed as follows. The statistics of overall evaluation indicated that the position of shank meat had the best score (6.93). Then they gave a like moderately marked to knucle (5.92). Longissimus lumborum and topside were followed behind. Data from present work suggest shank and knucle were supposed to be the best carcass position for sauce beef.3. The shank meat was tender in the production of sauce beef. One reason was that the sarcomere length of shank meat was the longest. The other reason was that the shank meat had the highest collagen content, and which was easy to gelation after long time cooking.4. The scores of consumer evaluation of shank meat on four state postmortem were all high, and the difference were not significant. It indicated that the pre-rigor and at rigor shank meat were recommend to produce sauce beef. Pre-rigor knucle also had high scores of consumer evaluation, and was recommended to produce sauce beef. The sample of Longissimus lumborum on 7d were also had a high acceptance of consumers, but long time aging always consume time and labor. It was not recommended on producing of sauce beef. The eating quality of topside on four state postmortem were all in low acceptance, and was not applicable in sauce beef production.5. To use the early postmortem meat was not only meet the consumers demands, but also beneficial and profitable for foodservice. Only different positions under optimal processing can commercial value be maximumed. |
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