This study was designed to investigate the changes in meat quality of beef shank, rib and loin during storage at 8℃.
the shear force value(SFV) of beef shank and loin decreased significantly after 6 days storage, beef loin was no significant difference during storage. The SFV in early storage period was high in the order of beef rib, loin and shank, but the SFV of beef rib and loin was similar in course of storage period. The myofibrillar fragmentation index(MFI) of beef shank increased significantly after 6 days storage, but beef rib and loin increased continuously during storage. The myofibrillar fragmentation ratio was similar to MFI and the changes in beef rib and loin was different to beef shank. The actomyosin extractability in early storage was high in the order of beef rib, loin and shank. The actomyosin extractability after 3 days storage increased in all parts of beef, but beef loin decreased after 6 days storage. In case of Mg^2+-ATPase activity of actomyosin, beef shank increased to 3 days storage, and this reached the level of 0 day after 6 days. The Mg^2+-ATPase activity of beef rib and loin was similar, but beef rib in early storage was higher than beef loin. The Ca^2+-TPase activity of beef shank increased to 3 days and decreased after 6 days storage, beef rib was not different during storage and beef loin decreased slightly during storage.
|