Effect Of Rapid Cooling And Electrical Stimulation On Beef Tenderness And Quality

Rapid cooling and electrical stimulation is one of the effective treatment methods to improve beef tenderness.Due to the lack of standardized operating standards,the mature methods and standards of beef in the market are various and the product quality is uneven.The muscle of 50 Simmental hybrid cattle(Yanbian cattle × Simmental cattle)was selected as the research object,and the left and right carcass of beef was cooled quickly and conventional cooling was used as control.The effects of different cooling methods and electric stimulation on beef tenderness and edible quality were compared by measuring the shear force,p H value,color,cooking loss and myofibrillization index(myofibril fragmentation index,MFI)of samples treated with different cooling methods,In order to explore the effect and mechanism of rapid cooling combined with electric stimulation on beef tenderness,to lay a foundation for the application of rapid cooling combined with electric stimulation in industrial production,and to provide support for the research and development of new beef tenderness technology.The experimental results are as follows:(1)Compared with conventional cooling methods,rapid cooling has no significant effect on beef color and cooking loss(P>0.05);but rapid cooling can significantly reduce the cooling loss of beef carcasses during the cooling process(P<0.05),so rapid cooling is a good cooling method what is more in line with the modern slaughter technology.(2)Rapid cooling combined with electrical stimulation treatment can significantly reduce the shearing force of beef,improve beef tenderness(P<0.05),and improve the increase in muscle toughness caused by rapid cooling.The beef edible quality has no significant deteriorating effect,and it is an effective and safe beef tenderization technology.(3)2h after slaughter,as the beef shearing force began to decrease,beef tenderness gradually increased,and troponin-T and neuroprotein decreased began to degrade.Therefore,Troponin-T and Nebulin can be used as indicators for judging the start of tenderization.(4)The combination of rapid cooling and electrical stimulation treatment makes the p H value of beef carcass drop rapidly within 2-72 h after slaughter,which is an important reason for improving beef tenderness;and the decomposition of skeletal protein in the longissimus dorsi muscle during the treatment is also One of the reasons for beef tenderness;the rupture of myofibril light band and the formation of contracture band caused by electrical stimulation are also important reasons for beef tenderization.