Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling.

This study was conducted to evaluate the effects of suspension method under 12-18 °C pre-rigor temperature controlled chilling on quality traits and ultra-structure of Chinese Yellow Cattle M. Longissimus lumborum (LL). After slaughter, the right sides of carcasses were hung by the Achilles tendon (SA), while the left sides were hung from the pelvic bone (SP).

Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness.

This study evaluates the effects of pre-rigor temperature control on quality traits of Chinese yellow cattle M. longissimus lumborum (LL). One stepwise chilling (SC) treatment was used on one half-carcass, involved a fast chilling (-11 ± 1 °C;0.

Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.

Objectives of the present study were to evaluate the effects of suspension method and aging time on quality traits of Chinese fattened cattle M. Longissimus dorsi (LD). At the end of the slaughter line, the right sides of carcasses were re-hung from the pelvic bone obturator foramen, while the left sides remained hung by Achilles tendon suspension (AS).

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.

Objectives of the current study were to evaluate meat ultra-structure and tenderness variation at different chilling regimes and aging times. Hot boned longissimus lumborum of 18 Chinese crossbred cattle were divided into 4 portions per side. One portion underwent very fast chilling (VFC, at -21 °C to achieve core temperature of 0 °C, then transferred to another incubator at 2 °C), whereas other treatments were held at 14, 7 and 0 °C for 10 h postmortem, respectively.

Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C.

This study analyzed the bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products stored aerobically at 4°C, using "bone and chicken string," a product popular in the People's Republic of China, as the study subject. Samples collected from three different factories were tray packaged with cling film and stored at 4°C. Bacterial diversity and dominant bacteria were analyzed using PCR amplification and denaturing gradient gel electrophoresis.

[Thermal inactivation model of Listeria monocytogenes in ground beef].

Objective: To set up suitable kinetic models for the evaluation of heat inactivation rate of Listeria monocytogenes in ground beef.

Methods: Ground beef, inoculated with 3 strains of L. monocytogenes, was subjected to heating at 55 degrees C, 57.