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| Beef Quality Changes during Postmortem Aging |
| FU Li1, YANG Zhaohua1, GAO Xueqin1, HAO Xiuzhen1,*, MA Lushi2 |
| 1.College of Food Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; 2.Henan Yisai Beef Co. Ltd., Jiaozuo 454450, China |
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Abstract The present study aimed to evaluate the changes in beef quality characteristics during postmortem aging. Hardness, water-holding capacity (WHC), pH, myofibrillar fragmentation index (MFI), aerobic plate count (APC), coliform count and myofibrillar ultrastructure were measured after different periods of postmortem aging. The results showed that the maximum hardness was reached after 3 days of postmortem aging; the minimum values of both WHC and pH (5.56) were attained at this time. Meat tenderness and WHC increased with aging, and pH increased to 5.84, within the range of 5.8–6.2 for chilled meat. Myofibrillar Z lines and thick filaments were clearly observable after 1 day of aging. As MFI increased, the Z lines blurred and almost disappeared and the geometric configuration changed significantly after 5 days of aging. The above results demonstrated that the postmortem aging time for beef meat at 0–4 ℃ should be 7 days and the first 3 days are crucial.
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2018, Vol. 32 
