Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Meat Research》 2015-06
Add to Favorite Get Latest Update

Comparative Analysis of Eating and Nutritional Qualities of Fresh, Chilled and Thawed Beef

ZHANG Yuqing;SUN Baozhong;LANG Yumiao;LIU Xuan;WANG Jianhua;LI Yanrong;LIU Fei;College of Food Science and Engineering,Gansu Agricultural Univerisity;Institute of Animal Sciences, Chinese Academy of Agricultural Sciences;Beijing Yuxiangyuan Pasturage Co. Ltd.;  
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 p H 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.
【Fund】: 国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-38);; 国家公益性行业(农业)科研专项(201203009)
【CateGory Index】: TS251.52
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Citations】
Chinese Journal Full-text Database 7 Hits
1 Zhang Li 1,2 , Sun Baozhong 2 , Yu Qunli 1 (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China; 2. Institue of Animal Scienc, Chinese Academy of Agricultural Science, Beijing 100193, China);Predictive model on tenderness of postmortem yak meat and its validation[J];农业工程学报;2013-16
2 JING Yuan1,YU Qun-li1,*,HAN Ling1,FENG Yu-cheng2(1.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;2.Qinghai Datong Cattle Farm,Xining 810102,China);Correlation Analysis between Meat Quality and Serum Biochemical Parameters from Qinghai Datong Young Yak[J];食品科学;2013-07
3 REN Qiubin1,2,ZHENG Shixue1,LI Haipeng2,ZHANG Songshan2,SUN Baozhong2 (1.College of Animal Sciences and Technology Hebei Agricultural University,Baoding 071001,China;2.Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China);Market Survey on Fresh Beef and Beef Products of Circulation Area in Beijing[J];肉类研究;2010-02
4 LIU Lin (College of Food Science and Technology, Southwest University, Chongqing 400715);Protein Functionality in Food Systems(Ⅶ) The Affecting Factors of Food Proteins Functionality[J];肉类研究;2009-10
5 WANG Cun-tang1,YANG Li1,HAN Ling2,YU Qun-li2,(1.Qiqihaer University,Heilongjiang Province General Universities Agricultural Products Processing Key Laboratary,Qiqihaer 161006,China;2.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China);Study on nutrient component and processing character for Ganjia mutton[J];食品工业科技;2009-06
6 WENG Hangping1, Mark.XU2(1.College of Food Science, Southwest University, Chongqing, 400715;2.Shanghai Sainfoin Int' I Trading Co., Ltd, Shanghai 200333);Meats Preservation(ⅩⅥ) The Water Activity of Meat Products[J];肉类研究;2009-05
7 ZENG Yong-qing 1,WANG Hui 1, CHU Ming-xing 2 (1.College of Anim Sci, Shandong Agric Uniu, Taian 271018, China; 2.Institute of Anim Sci, China Acad of Agric Sci, Beijing 100094,China);Studies on the Compolsition and Quality of Small-tail Sheep Meat[J];中国畜牧杂志;2000-03
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 YAN Zhong-xin;Qinghai Academy of Animal Science and Veterinary Medicine, Qinghai University;;Preliminary study of Amino acid in Tibetan mutton from Chaka of Qinghai Plateau[J];青海畜牧兽医杂志;2016-03
2 XING Weiting;LV Xuefeng;ZHENG Tianjian;GONG Ping;Nimaciren;Awangciren;Gesangdawa;Zhuomaciren;Bianpu;ZHENG Wenxin;Xinjiang Research Institute of Animal Husbandry Quality Standards;Fine Breed Farm of Agriculture and Animal Husbandry Bureau in the Ali area of Tibet;;Analysis of blood physiological and biochemical indexes between Xiangxiong semi-fine wool sheep and Pengbo semi-fine wool sheep[J];黑龙江畜牧兽医;2016-07
3 AO Ran;ZHAO Xue-cong;RONG Ping;DING Na;QI Wen-cong;ZHANG Zhi-sheng;Food Science and Technology College,Agricultural University of Hebei;;Change of the color index of donkey meat during the postmortem aging at low temperature[J];食品科技;2016-04
4 ZHANG Li;BAO Gao-liang;SUN Bao-zhong;NIU Jun;GUO Zhao-bin;WANG Li;YU Qun-li;XIE Peng;College of Food Science and Engineering,Gansu Agriculture University;Institute of Animal Science,Chinese Academy of Agricultural Sciences;;Predicting texture properties of yak meat by the changing of p H value during cooling storage with vacuum packing[J];食品工业科技;2016-05
5 Li Sheng-sheng;Jin Yi-chao;Xie Peng;Qinghai Academy of Animal and Veterinary Sciences;Institute of Animal Science,Chinese Academy of Agricultural Sciences;;Quality Changes of Fresh Yak Meat during Storage[J];食品工业;2015-09
6 LIU Li- shan;LIU Ting;SHI Lei;ZHOU Rui;WU Jian- ping;College of Animal Science & Technology,Gansu Agricultural University;;Improvement of beef quality in the aging process by adding oregano oil into ration[J];食品工业科技;2016-05
7 SUN Peng-fei;LIU Shu-jie;CUI Zhan-hong;Qinghai University,Qinghai Academy of Animal and Veterinary Sciences,National Key Lab.Cultivating Base of Plateau Grazing Animal Nutrition and Ecology/Key Lab.of Plateau Grazing Animal Nutrition and Feed Science in Qinghai Province;Junan inspection center;;Research Progress on Meat Production and Quality Characteristics of Yak[J];食品研究与开发;2015-17
8 ZHANG Yu-qing;GUO Zhao-bin;HAN Ling;CAN Mu-you;YU Qun-li;College of Food Science and Engineering,Gansu Agricultural University;Tibet Autonomous Region Academy of Agriculture and Animal Husbandry;;Analysis on organ quality and activity of Tibetan Sibu yak[J];甘肃农业大学学报;2015-04
9 Shi Xixiong;Luo Tianlin;Yu Qunli;College of Food Science and Engineering,Gansu Agricultural University;;Analysis of Differential Proteomics between Fresh and Aging Yak Meat[J];农业机械学报;2015-09
10 ZHANG Yuqing;SUN Baozhong;LANG Yumiao;LIU Xuan;WANG Jianhua;LI Yanrong;LIU Fei;College of Food Science and Engineering,Gansu Agricultural Univerisity;Institute of Animal Sciences, Chinese Academy of Agricultural Sciences;Beijing Yuxiangyuan Pasturage Co. Ltd.;;Comparative Analysis of Eating and Nutritional Qualities of Fresh, Chilled and Thawed Beef[J];肉类研究;2015-06
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 Sun Zhichang1,2,Li Yongpeng1,Zhao Huiping2,3,Yu Qunli1,Sun Baozhong2(1.College of Food Science and Engineering,Gansu Agriculture University,Lanzhou 730070,China;2.Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China;3.College of Animal Science,Hebei Agricultural University,Hebei Baoding 071001,China);Effects of hot and cold boning technologies on quality of beef[J];农业工程学报;2012-S1
2 SUN Xiao-ming 1,2,ZHANG Jia-cheng1,LU Ling2,ZHANG Song-shan2,SUN Bao-zhong2 (1.Food Science Department of Qingdao Agricultural University,Qingdao 266109,China;2.Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China);Analyzing Nutrients and Physicochemical Index of Beef Carcass Cuts[J];中国畜牧兽医;2011-02
3 LI Peng1,WANG Cun-tang2,HAN Ling3,YU Qun-li3,* (1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2. College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China ; 3. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China);Analysis of Meat Quality Characteristics and Nutrient Content in Meat of Yak from Gannan[J];食品科学;2010-22
4 Gao Shujuan 1 ,Mao Yanwei 1 ,Wang Xiujiang 1 ,Hu Tiejun 2 ,Luo Xin 1 (1.College of Food Science and Technology,Shandong Agricultural University,Tai’an 271018,China; 2.College of Agriculture,Jilin University,Changchun 130062,China);Effect of two-stage chilling on eating quality of beef[J];农业工程学报;2009-10
5 WANG Cun-tang1,YANG Li1,HAN Ling2,YU Qun-li2,(1.Qiqihaer University,Heilongjiang Province General Universities Agricultural Products Processing Key Laboratary,Qiqihaer 161006,China;2.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China);Study on nutrient component and processing character for Ganjia mutton[J];食品工业科技;2009-06
6 YUAN Jun,HAN Ling*,WANG Xue-yan,WANG Qiang(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China);Study on correlations of meat quality with serum biochemical indexes of the silky fed by medlar[J];食品工业科技;2009-04
7 ZHANG Yong-hui, YAN Ping, LIANG Chun-nian, ZENG Yu-fengLanzhou Institute of Animal Husbandry & Veterinary Pharmaceutics Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050;Composition Analysis on Intermuscular Fatty Acid of Qinghai Datong Yak[J];Agricultural Science & Technology;2009-01
8 Sun Qingliang, Luo Xin, Mao Yanwei, Zhang Yimin (College of Food Science and Engineering, Shandong Agriculture University, Taian 271018, China);Effect of electrical stimulation and delay chilling on the degradation of the Troponin-T from myofibrillar in the post slaughter beef[J];农业工程学报;2008-06
9 LIU Shi-jian1,REN Fa-zheng2,WANG Jian-hui2,LI Hong-jun1,(1.College of Food Science and Technology,Southwest University,Chongqing 400716,China;2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China);Effects of Chitosan on Gel Properties of Salt-soluble Meat Protein(SSMP)[J];食品科学;2008-05
10 LI Peng~1,YU Qun-li~1,YANG Qin~2,WANG Cun-tang~1,TUO Yan-feng~1(1.College of Food Sciences and Engineering,Gansu Agricultural University,Lanzhou 730070;2.Gannan Institute of Animal Science and Veterinary,Hezuo 747000,China);Meat quality of Gannan black yak[J];甘肃农业大学学报;2006-06
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved