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| Comparative Analysis of Eating and Nutritional Qualities of Fresh, Chilled and Thawed Beef |
| ZHANG Yuqing1, SUN Baozhong2,*, LANG Yumiao2, LIU Xuan2, WANG Jianhua3, LI Yanrong3, LIU Fei3 |
1. College of Food Science and Engineering, Gansu Agricultural Univerisity, Lanzhou 730070, China;
2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
3. Beijing Yuxiangyuan Pasturage Co. Ltd., Beijing 101113, China |
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Abstract Fresh, chilled and thawed longissimus dorsi muscles from Simmental hybrid bulls were evaluated for eating and nutritional quality indicators. Results showed that the color of all the three samples, with normal pH values, was dark red without significant difference. Shear force of fresh beef was highly significantly (P < 0.01) lower than that of chilled beef, which was significantly (P < 0.05) higher than that of thawed beef. Cooking yield of chilled beef was 73.91%, indicating a significant increase compared with that of thawed beef (P < 0.05). Furthermore, freezing and thawing caused the processing performance of beef to decline. Thawed beef exhibited a highly significant decrease in water loss than fresh and chilled beef (P < 0.01). Nutritional evaluation demonstrated that there were no significant differences with respect to moisture content among three samples from the same beef muscle although thawed beef contained significantly less protein (P < 0.05) and very significantly less fat (P < 0.01) than fresh and chilled samples. Hence, the three samples showed differences in eating and nutritional qualities with chilled beef possessing better processing performance and enhanced maintenance of protein and fat.
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