快速冷却和电刺激对牛肉品质的影响及其机理分析-effect of rapid cooling and electrical stimulation on beef quality and its mechanism analysis.docxVIP

下载本文档

8
0
约10.55万字
约 89页
2018-05-29 发布于上海
举报
版权申诉

快速冷却和电刺激对牛肉品质的影响及其机理分析-effect of rapid cooling and electrical stimulation on beef quality and its mechanism analysis.docx

1、本文档共89页，可阅读全部内容。
2、原创力文档（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。
3、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击这里二次下载。
4、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。
5、该文档为VIP文档，如果想要下载，成为VIP会员后，下载免费。
6、成为VIP后，下载本文档将扣除1次下载权益。下载后，不支持退款、换文档。如有疑问请联系我们。
7、成为VIP后，您将拥有八大权益，权益包括：VIP文档下载权益、阅读免打扰、文档格式转换、高级专利检索、专属身份标志、高级客服、多端互通、版权登记。
8、VIP文档为合作方或网友上传，每下载1次，网站将根据用户上传文档的质量评分、类型等，对文档贡献者给予高额补贴、流量扶持。如果你也想贡献VIP文档。上传文档

快速冷却和电刺激对牛肉品质的影响及其机理分析-effect of rapid cooling and electrical stimulation on beef quality and its mechanism analysis

carcassafterslaughtering.After24hintheconditioningroom,thecarcassesweretransferredtothecuttingroom,andtheM.longissimuswereexcisedfromthecarcasses.Aseriesof2.54-cm-thicksteakswereremovedforcookinglossandtendernessdeterminations,whichwerevacuumpackedandstoredat2±2℃until7dPM.EffectsofRCandESweredeterminedbyprofilesofpHandtemperature,meatcolorandshearforceat1d,3d,7dpostmortem(PM).Thesteaksusedfortendernessdeterminationswerecollectedon1d,3d,and7dPMrespectively,andallwerefrozenimmediatelyat-30℃untilassayed.Meatcolorwereobtainedat1d,3d,7dPM,followinga20minbloomperiod,colorofthebeeffreshcutwasobjectivelyevaluatedbyrecordingCIEL*,a*,andb*values.TheresultsshowedthatRCdecreasedevaporativelosssignificantly(p0.05)by15.2%.RCdecreasedcarcasstemperatureanddelayedpHdecline,sotheincidenceofcoldshoringincreased.RChadnoeffectoncookinglossandmeatcolor,butincreasedshearforceat1d,3d(P0.05).RCcombinedwithESincreasedpHdecline,sodecreasedthedangerofcoldshorting.ESincreasedL*valuesignificantly,anddecreasedshearforceat1d,3dand7d.SoRCcombinedEScoulddecreasethedetrimentaleffectofRCwhilemaintaintheadvantageofRCatthesametime.2.MichanismsofRCandESinfluencedM.longissimustenderness.InordertoevaluatetheeffectsofRCandESoncytoskeletonproteindegradationandmicrostructurechange,twentyYanbianyellowcattlecrossbredbullswereselectedandrandomlydividedintotwogroups.OnegroupwasappliedwithES,andanothergroupwasnotstimulatedrefertoasnon-stimulatedcontrol.RC(-15±1℃for2h,airvelocityof3m/s,thentransferredintoconventionalchillingto24hPM)andCC(0-4℃for24h)wereappliedtoleftandrightsidesofthecarcassesrespectivelyafterslaughtering.After24hintheconditioningroom,thecarcassesweretransferredtothecuttingroom,andtheM.longissimuswereexcisedfromthecarcasses.AseriesofsampleswerepickedforSDS,westernblottingandtransmissionelectronmicroscopyat2h,1d,3d,7d.ThedegradationofTroponin-T,Desmin,Nebulin,Titinandtheultrastructuralchangeswereinvestigated.TheresultsshowedthatthedegradationrateofdesminandTroponin-TweredecreasedbyRC,butwerewereaccel