Abstract：This article studied the effects of delay chilling and conventional chilling on meat quality of beef .Postmortem changes of carcasses in the rate of pH and temperature decline,evaporative weight loss of carcasses, purge loss, cooking loss, shear force values and microstucture during aging were determined in the bovine m. longissimus thoracis et lumborum.The results showed that delay chilling had significant effect on pH and temperature decline(P<0.05); delay chilling improved the tenderness of the bovine m.longissimus thoracis et lumborum after 0d, 3d,7d aging(P<0.05), however, no significant effect on meat tenderness after 10 d aging; Contrarily, delay chilling exerted negative effects on meat water-holding capacity. As far as microstructure is concerned,sarcomere length of delay chilling was longer than sarcomere length of Conventional chilling during 0d and 3d aging.
2006, Vol. 20 
