CAJ | 학술논문

[目的]研究延迟冷却对牛背最长肌中μ-calpain活性及嫩度的影响,为进一步改善牛肉食用品质提供依据.[方法]测定中国杂交黄牛(鲁西黄牛x西门塔尔)牛背最长肌中μ-calpain活性及剪切力值,分析延迟冷却对牛背最长肌宰后成熟过程中μ-calpain活性及牛肉嫩度的影响.[结果]在宰后成熟早期,延迟冷却显著提高了μ-calpain的活性,提高了牛背最长肌的嫩度;成熟后期,由于μ-calpain被过早消耗,对牛肉的嫩化作用减弱.[结论]延迟冷却通过对μ-calpain活性的影响,改变了肉的成熟速度,显著改善了牛肉的嫩度.
[목적]연구연지냉각대우배최장기중μ-calpain활성급눈도적영향,위진일보개선우육식용품질제공의거.[방법]측정중국잡교황우(로서황우x서문탑이)우배최장기중μ-calpain활성급전절력치,분석연지냉각대우배최장기재후성숙과정중μ-calpain활성급우육눈도적영향.[결과]재재후성숙조기,연지냉각현저제고료μ-calpain적활성,제고료우배최장기적눈도;성숙후기,유우μ-calpain피과조소모,대우육적눈화작용감약.[결론]연지냉각통과대μ-calpain활성적영향,개변료육적성숙속도,현저개선료우육적눈도.
μ-calpain activities and shear force values of bovine M.Iongissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on μ-calpain activities and the tenderness of beef during postmortem aging were studied.The results showed that delay chilling significantly improved μ-calpain activities (P<0.05) and enhanced the tenderness of bovine M.Iongissimus during earlier aging periods compared with conventional chilling.But in later aging periods,delay chilling weakened the effect on the tenderness of beef because of premature consumption of μ-calpain.The experiment results confirmed that delay chilling improved the rate of postmortem aging of beef and remarkably enhanced the tenderness of beef through the effect of delay chilling on μ-calpain activities.