In order to explore the effect of two different chilling methods on the quality of yak meat during storage, with the treatment of conventional chilling and rapid chilling, pH, shear force, chromaticity, water-holding capacity, protein oxidation, fat oxidation and other indexes were used for the quality evaluation of the Longissimus dorsi muscle. The results showed that the limit pH value for the conventional group and the chilling group reached at 3 d and 5 d respectively during storage. Their shear force increased and then decreased during storage which decreased to 45.37 N and 47.82 N (P>0.05) at 9 d, respectively. Meanwhile, the muscle reached the optimal tenderness. The values of L*, a*, b* were significantly different between the two groups (P<0.01), at the same time, the difference of TBARS, TVB-N was more obvious with the prolongation of time and there was a significant difference between them in 5-9 d (P<0.01). The pressure loss rate and cooking loss rate were significantly reduced in rapid chilling group within 3 d (P<0.05). This study showed that both chilling methods improved the tenderness of the meat, but the overall water retention and the color of the meat were improved by rapid chilling. The oxidation of meat fat and protein were reduced by rapid chilling within the first 6 h of storage, and the preservation period of chilled yak meat was prolonged for 2 h. Therefore, the quality of yak beef treated by rapid chilling is better than conventional chilling.
LI Wendong
,
HAN Ling
,
YU Qunli
,
WANG Tianle
,
ZHANG Ligang
,
XU Wei
. Effect of chilling methods on the quality of yak meat during storage[J]. Food and Fermentation Industries, 2020
, 46(20)
: 199
-207
.
DOI: 10.13995/j.cnki.11-1802/ts.023957
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