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当前位置: 首页 > 文章 > 三段冷却方式对淘汰奶牛背最长肌宰后生化变化和嫩度的影响 中国兽医学报 2014,34 (4) 596-600
Position: Home > Articles > Effects of three-step chilling on postmortem physicochemical characteristics and tenderness of M.longissimus dorsi in culling cow Chinese Journal of Veterinary Science 2014,34 (4) 596-600

三段冷却方式对淘汰奶牛背最长肌宰后生化变化和嫩度的影响

作  者：
孟质文;张瑞红;安玥;薛冰;韩冬雪;贺旺琳;俞龙浩
单  位：
黑龙江八一农垦大学食品学院
关键词：
淘汰奶牛;宰后冷却;pH值;肌糖原含量;肌节长度;剪切力
摘  要：
分别取淘汰奶牛的左侧背最长肌,在2℃冷却24h作为对照组;右侧背最长肌在2℃冷却3h,15℃冷却6h,然后在2℃冷却15h(三段冷却方式),作为处理组。测定结果显示,对照组的肌肉中心温度宰后10h时已降至4.1℃,处理组肌肉中心温度在宰后3~9h维持在(16±0.5)℃范围内,到宰后13.5h降到4℃。处理组宰后8和24h的肌糖原含量显著低于对照组,宰后8h处理组的pH值显著低于对照组。这一结果表明,宰后4h开始处理组的肌糖原分解速度快于对照组,从而加快宰后处理组pH值的降低速度。处理组宰后8,24,48h的肌节长度显著大于对照组,宰后1和3d的剪切力值显著低于对照组。这一结果提示,淘汰奶牛宰后在2℃持续冷却,可能导致背最长肌的严重冷收缩,从而对嫩度产生负面影响,三段冷却方式可以改善淘汰奶牛宰后嫩度品质。
译  名：
Effects of three-step chilling on postmortem physicochemical characteristics and tenderness of M.longissimus dorsi in culling cow
作  者：
MENG Zhi-wen;ZHANG Rui-hong;AN Yue;XUE Bing;HAN Dong-xue;HE Wang-lin;YU Long-hao;College of Food Science,Heilongjiang Bayi Agricutural University;
关键词：
cull cow;;postmortem chilling;;pH value;;glycogen;;sarcomere length;;shear force
摘  要：
The left side of M.longissimus dorsi were chilled at 2℃for 24has control.The right side were respectively chilled at 2℃for 3h,at 15℃for 6h,at 2℃for 15has treatment.The result showed that the core temperature of control was reduced by 4.1℃ at 10hpostmortem.The core temperature of treatment was maintained in the range of(16 ± 0.5)℃ at 3-9hpostmortem,and reduced to 4℃at 13.5hpostmortem.Treatment had lower glycogen than control at 8and 24h postmortem and had lower pH value than control at 8hpostmortem.This result showed the glycogenolysis of treatment muscle was faster than control,thus accelerated pH reduction.Treatment muscle had longer sarcomeres than control at 8,24,48hsignificantly.The shear force of treatment was significantly lower than control at day 1and day 3.The result indicated chilling at 2℃ may result in severe cold shorting and had negative impact on the tenderness,however three-step chilling can improve the tenderness postmortem M.longissimus dorsi in cull cow.

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