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Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls

The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right si...

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Autores principales: Mao, Yanwei, Zhang, Yimin, Liang, Rongrong, Ren, Lulu, Zhu, He, Li, Ke, Zhu, Lixian, Luo, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092990/
https://www.ncbi.nlm.nih.gov/pubmed/25049681
http://dx.doi.org/10.5713/ajas.2012.12055
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author Mao, Yanwei
Zhang, Yimin
Liang, Rongrong
Ren, Lulu
Zhu, He
Li, Ke
Zhu, Lixian
Luo, Xin
author_facet Mao, Yanwei
Zhang, Yimin
Liang, Rongrong
Ren, Lulu
Zhu, He
Li, Ke
Zhu, Lixian
Luo, Xin
author_sort Mao, Yanwei
collection PubMed
description The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation (ES) treatment can alleviate the potential hazard of RC on meat quality, ES was applied to one group. The effects of RC and ES were determined by meat color, shear force and cytoskeletal protein degradation postmortem (PM). The results showed that RC decreased beef tenderness at 1 d and 3 d postmortem, but had no detrimental effect on meat color. Western blotting showed that RC decreased the degradation rate of desmin and troponin-T, but the effects weakened gradually as postmortem aging extended. Degradation rates of both desmin and troponin-T were accelerated by ES. The combination of RC and ES could improve beef color, accelerate degradation rate of cytoskeletal protein and improve beef tenderness.
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spelling pubmed-40929902014-07-21 Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls Mao, Yanwei Zhang, Yimin Liang, Rongrong Ren, Lulu Zhu, He Li, Ke Zhu, Lixian Luo, Xin Asian-Australas J Anim Sci Article The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation (ES) treatment can alleviate the potential hazard of RC on meat quality, ES was applied to one group. The effects of RC and ES were determined by meat color, shear force and cytoskeletal protein degradation postmortem (PM). The results showed that RC decreased beef tenderness at 1 d and 3 d postmortem, but had no detrimental effect on meat color. Western blotting showed that RC decreased the degradation rate of desmin and troponin-T, but the effects weakened gradually as postmortem aging extended. Degradation rates of both desmin and troponin-T were accelerated by ES. The combination of RC and ES could improve beef color, accelerate degradation rate of cytoskeletal protein and improve beef tenderness. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2012-08 /pmc/articles/PMC4092990/ /pubmed/25049681 http://dx.doi.org/10.5713/ajas.2012.12055 Text en Copyright © 2012 by Asian-Australasian Journal of Animal Sciences This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License http://creativecommons.org/licenses/by-nc/3.0/ which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Mao, Yanwei
Zhang, Yimin
Liang, Rongrong
Ren, Lulu
Zhu, He
Li, Ke
Zhu, Lixian
Luo, Xin
Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
title Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
title_full Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
title_fullStr Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
title_full_unstemmed Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
title_short Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
title_sort effect of rapid chilling on beef quality and cytoskeletal protein degradation in m. longissimus of chinese yellow crossbred bulls
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092990/
https://www.ncbi.nlm.nih.gov/pubmed/25049681
http://dx.doi.org/10.5713/ajas.2012.12055
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