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| Comparison of Quality Differences in Different Muscles from Different Cattle Breeds during Postmortem Maturation |
| LIU Wenxuan, LIANG Rongrong, LUO Xin, YANG Xiaoyin, ZHANG Yimin, MAO Yanwei, MA Weimin, QIAN Zhanyu, ZHU Lixian |
| 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Linqing Junbo Food Co. Ltd., Linqing 252600, China; 3. Shandong Shangdu Hengchang Animal Husbandry Co. Ltd., Heze 274400, China |
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Abstract The objective of this study was to determine the effects of muscle types and postmortem aging time on the eating quality of beef from Luxi × Simmental crossbred cattle and Angus × Qinchuan crossbred cattle. The M. longissimus lumborum (LL), M. psoas major (PM) and M. semimembranosus (SM) were sampled from each breed after slaughter. The tenderness, sarcomere length, meat color and protein degradation were evaluated after 5, 7, 14 and 21 days of postmortem aging. It was shown that extended postmortem aging decreased the Warner-Bratzler shear force (WBSF) value of PM for both breeds, increased the sarcomere length, and made the meat color look better, but it increased the WBSF value of LL and SM and decreased the sarcomere length (P < 0.05). Both desmin and troponin-T in each muscle sample were continuously degraded during the whole postmortem aging period. The muscles from Angus × Qinchuan crossbred cattle were similar in the degree of desmin degradation (P > 0.05). However, the degree of desmin degradation in PM from Luxi × Simmental crossbred cattle decreased significantly compared to LL and SM (P < 0.05). Additionally, the degrees of desmin and troponin-T degradation in PM differed between the breeds. These results showed that the tenderization of beef meat and the degrees of desmin and troponin-T degradation during postmortem aging differed depending on muscle types and breeds. Therefore, muscle-specific aging strategies may be used to improve tenderness.
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2021, Vol. 35 
