Effect Of Post-Slaughter Maturation Time On Beef Quality
Keywords
Beef, Maturation Time, Ph Value, Shear Force, Fragmentation Index, Collagen Content
Abstract
The changes in pH value, shear force value, myofibril fragmentation index, collagen content and myofibril microstructure of beef during 1, 3 and 7 days of maturation were studied. The results show that post-slaughter maturation time has a significant impact on various physical and chemical indicators of beef. The longer the maturation time, the more significant the changes. It proves that in order to improve the quality of beef and produce high-quality beef, post-slaughter maturity is one of the key links.
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Original research was done by Liu Li, Zhou Guanghong, Zhang Menghan, Tang Xiaoyan, Wang Lizhe, Cheng Qiaofen
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