Quality Analysis And Steaming Process Of Segmented Beef Under Low Temperature Storage

In this study, edible quality (flesh color, pH, shear force, volatile basic nitrogen), nutritional quality (water content, crude protein, crude fat, fatty acids) and texture characteristics (hardness, springiness, cohesiveness, chewiness and resilience) of beef derived from different parts (high brain, beef neck, beef shoulder, brisket, triangle meat, rump and topside) of Qinchuan cattle were detected when the beef were stored in frozen and refrigerated conditions for one day. Then the quality traits of different parts of beef were obtained. The results for comparison of frozen and refrigerated beef from different parts would provide guidance to consumers. In addition, a representative selection of beef as raw material for beef steaming process research by compare edible quality, nutritional quality and texture characteristics of beef from different parts. Sensory evaluation experiments of the steamed beef was conducted when it was treated with different processes including water amount, soaking time and decoction time. And the texture characteristic indexes of beef were measured by using TPA test of the texture analyzer. Together, the optimal process conditions were determined. Furthermore, steaming processes of beef were evaluated by combination result for the compositions and contents of fatty acid, as well as the contents of amino acids and amino acid score. The main results were as follows:(1)Evaluation of eating quality of segmentation beef at cold storage. The L* value, a* value, b* value, pH and volatile basic nitrogen of seven parts from segmentation beef were difference between refrigerate storage and frozen storage (p<0.05). The a* value of beef stored at frozen was higher than beef stored at refrigerated conditions, while TVB-N and shear force of frozen beef were lower than refrigerated beef. Therefore, the frozen beef was more bright red, more fresh and more tender than refrigerated beef. Above all, the sequence of shear force was brisket> triangle meat, beef neck> topside> high brain, beef shoulder (p<0.05). The sequence of pH value was beef neck> high brain, beef shoulder, triangle meat, brisket> rump> topside (p<0.05). The sequence of TVB-N value was rump> brisket, beef neck> high brain, topside> triangle meat> beef shoulder (p<0.05). The comprehensive analysis of above indexes showed that the eating quality of beef shoulder, topside and high brain were better than rump and beef neck while the eating quality of brisket and triangle meat was lower than rump and beef neck.,(2)Detection of nutrition quality of segmentation beef under low temperature storage. Regarding moisture, crude protein, crude fat and fatty acids concentrations, there were significant differences among the seven divided parts (p<0.05). In terms of the same segmentation part meat, about moisture content, refrigeration was higher than frozen storage, however, about the crude protein, crude fat and fatty acid contents, refrigeration were considerably lower than frozen storage. Therefore, refrigeration could better retain moisture content, frozen storage could better retain crude protein, crude fat contents. At the two temperature, as for moisture content, its variation tendency showed that topside, brisket> beef shoulder> high brain> triangle meat, beef neck, rump (p<0.05), in accordance crude protein content, it’s indicated that topside> brisket> rump> triangle meat, beef neck, high brain> beef shoulder (p<0.05), in reference to crude fat content, it’s depicted that high brain> triangle meat> brisket> beef shoulder> beef neck> topside> rump (p<0.05), in relation to saturated fatty acids content, it’s demonstrated that brisket> rump> topside> high brain>beef shoulder> triangle meat> beef neck, with reference to monounsaturated fatty acids content, it’s illustrated that brisket> rump> topside> triangle meat> beef shoulder> beef neck> high brain, and about polyunsaturated fatty acids content, it’s presented that rump> high brain> beef shoulder> topside> triangle meat> brisket> beef neck (p<0.05). A comprehensive analysis revealed that the topside, brisket rump, high brain and beef shoulder have higher nutritional quality, while the beef neck and triangle were relatively worse.(3)Detection of texture characteristics of segmentation beef under low temperature storage. In terms of hardness, springiness, cohesiveness, chewiness and resilience, there were significant differences among the seven divided parts(p<0.05).As for the same segmentation part meat, the hardness, springiness, cohesiveness, chewiness and resilience values, the refrigeration were all immensely less than frozen storage. Consequently, the frozen meat were more elastic, stronger internal bond strength and minimize the loss of production At the two temperature, about the the hardness and chewiness values, it’s showed that triangle meat, beef neck> beef shoulder> high brain> brisket> brisket> rump> topside, regarding springiness value, it’s summerised that beef shoulder> topside, brisket> triangle meat> beef neck, rump> high brain (p<0.05), in the case of cohesiveness value, it’s presented that triangle meat> beef neck, high brain> beef shoulder> brisket, rump, topside(p<0.05), and regarding to resilience value, it’s depicted that triangle meat> beef neck> high brain, beef shoulder> brisket, topside, rump. A comprehensive analysis revealed that the topside, brisket rump, high brain and beef shoulder have higher texture characteristics, nevertheless, the beef neck and triangle meat were relatively worse.(4)The optimization and evaluation of process of steamed beef. The optimal parameters of each factor under three conditions were selected by using sensory evaluation and analysis of the structure. Results showed that combination process parameters of steamed beef was 15% of the amount of water, steaming time of 60 min and soaking time of 80 min. Sensory score was 26 to 29 points, textural properties including hardness was between 25000 to 27000g, chewiness was 10,000 to 12,000, springiness was 0.67 to 0.70, cohesiveness was 0.62 to 0.67, resilience was 0.26 to 0.28, the distribution of spices were uniform and appropriate hard and soft, palatable. Nutritional evaluation test showed that process combinations total fatty acid content, saturated fatty acids, monounsaturated fatty acids, total amino acids, essential amino acids and non-essential amino acid content were more prominent (p<0.05), reached 41.00 mg/g,23.71 mg/g,12.95mg/g,78.98 g/100g,30.11 g/100g and 48.87g/100g respectively. Under the combined process SFA, MUFA, PUFA retention rate were 90%, 85% and 70%; EAA/TAA was in 37.64%-39.01%, EAA/NEAA was in 60.37%-63.96% which have been reached the standard of FAO/WHO standard. Lys, Phe with Tyr score was higher than the ideal model proposed by FAO/WHO, Thr and Leu were close to the ideal model, compared with the traditional Chinese style stew method, which have good quality.