Effect Of Compound Herbal Additives On Maturity Quality And Protein Functional Properties Of Fattened Beef

The post-slaughter ripening process of meat can obviously improve the tenderness,flavor substances and overall acceptability of meat,which is one of the important means to improve meat quality.There are many factors that affect the ripening process of beef.This thesis mainly studies the protein function characteristics and meat quality changes of different parts of the carcass of fattening beef at the ripening stage,which provides some scientific basis for the study of the ripening quality of fattening beef and the improvement of related meat quality.This experiment takes Simmental cattle as the research object,and divides the research objects into CG group and CB group(experimental group,letter C stands for Chinese herbal medicine group,letter G stands for biceps femoris and letter B stands for the longest back muscle)and DG group and DB group(control group,letter D stands for the control group,letter G stands for biceps femoris and letter B stands for the longest back)after fattening and slaughtering with high concentrate.After slaughter,the longissimus dorsi and biceps femoris were taken from the left side of the carcass of the subjects for experimental analysis.Starting with the physical and chemical indexes of beef,this experiment studied the changes of meat quality and protein functional characteristics during maturity,and analyzed the influence of protein functional characteristics on beef quality.The test results show that:1.The ash content of CG group and CB group after fattening and slaughtering with compound Chinese herbal medicine additive was significantly higher than that of DG group and DB group after fattening and slaughtering with high concentrate(P<0.05).The crude protein content of CG group and CB group after fattening and slaughtering with compound Chinese herbal medicine additive was significantly increased by 11.91% and 11.58% compared with that of DG group and DB group after fattening and slaughtering with high concentrate(P<0.05).The crude fat content of CG group and CB group after fattening and slaughtering with compound Chinese herbal medicine additive was significantly decreased by 22.32% and25.45% compared with that of DG group and DB group after fattening and slaughtering with high concentrate(P<0.05).There was no significant difference in p H value between compound Chinese herbal medicine additive and high concentrate after fattening(P>0.05).There was no significant difference in L* and b* values of slaughtered beef in different parts and fattening methods(P>0.05),but the a* values of CG and CB groups were significantly higher than those of DG and DB groups(P<0.05).2.The water-holding capacity of compound Chinese herbal medicine additive after fattening and slaughter and after fattening and slaughter with high concentrate increased significantly during maturity and then decreased significantly(P<0.05);The protein solubility of compound Chinese herbal medicine additive after fattening and slaughter and after fattening and slaughter with high concentrate increased significantly on the 7th day(P<0.05).The total fluid release(TR),water released component(WR)and fat released component(FR)of compound Chinese herbal medicine additives after fattening and slaughtering with high concentrate decreased significantly(P<0.05).3.The hardness,elasticity,chewiness,resilience,shear force and myofibrillar fragmentation index of compound Chinese herbal medicine additives after fattening and high-concentrate fattening decreased significantly with the prolonging of ripening time(P<0.05).The cohesion of compound Chinese herbal medicine additive after fattening and slaughter decreased significantly and then increased significantly(P<0.05).Relevant research shows that the protein functional characteristics of beef during maturity have obvious influence on the changes of meat quality and the improvement of tenderness quality.