Chilling is an essential process in chilled meat production, and various chilling methods are available for actual production. Different chilling methods have different effects on meat quality. Very fast chilling has several advantages like shortening the chilling time of livestock and poultry meat, reducing the chilling loss, delaying the postmortem physiological and biochemical processes, and reducing the proliferation of microorganisms on the surface of meat. However, no consensus has been reached on the effect of very fast chilling on the tenderness of meat, which may be associated with its unclear mechanism. This limits the application of very fast chilling technology. Therefore, this article systematically reviews recent progress in understanding the effect of very fast chilling on postmortem muscle tenderness, with a focus on its potential mechanism from five aspects: physical restraint, physical damage, early postmortem release of calcium, the glycolysis process and the apoptosis process, in order to provide a theoretical basis for the development and application of very fast chilling technology.
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Open Access
Issue
The objective of this study was to clarify the effect of very fast chilling on flavor quality of chilled lamb, so as to provide a theoretical and experimental basis, to some extent, for developing very fast chilling technology.
Lamb Silverside muscles were obtained from hot carcasses at 1 h postmortem, and were chilled under conventional chilling (chilling rate 1.94 ℃∙h-1) and very fast chilling (chilling rate 15.10 ℃∙h-1), respectively. The contents of nucleotides, free amino acids and volatile compounds were determined during storage. The taste active value and odor activity value were calculated to identify the key volatile compounds in chilled lamb.
5'-GMP, Alanine and Glutamic acid were identified as the key taste contributors in chilled lamb based on the taste activity value. 13 volatile compounds were identified as key flavor contributors of chilled lamb according to the odor activity value, including 8 aldehydes, 4 alcohols and 1 furan. Specifically, the 8 aldehydes included pentanal, (E)-2-octenal, nonanal, heptanal, (E, E)-2,4-nonadienal, (E)-2-nonenal, octanal, hexanal, the 4 alcohols included hexanol, (E)-2-octene-1-ol, octanol, 1-octen-3-ol, and the furan was 2-pentyl-furan. With the prolongation of storage time, 5'-AMP, 5'-IMP and 5'-GMP were gradually degraded into hypoxanthine and inosine, and sweet amino acids (serine), bitter amino acids (valine, methionine, leucine, tyrosine, phenylalanine, lysine, arginine) and volatile compounds (including 1-octen-3-ol, hexanal, octanal) increased significantly, which changed the flavor quality of chilled lamb in conventional chilling group. The degradation of 5'-AMP, 5'-IMP, 5'-GMP and the formation of free amino acids (including glutamic acid, glycine, proline, valine) and volatile compounds (including 1-octene-3-ol, hexanal, octanal, nonanal, heptanal, hexanol, 2-pentyl-furan) were delayed in very fast chilling group. This change maintained the freshness and reduced negative effects of bitter amino acids, aldehydes and alcohols on the flavor quality of chilled lamb. The result of the cluster analysis showed that flavor quality of chilled lamb at 72 h postmortem in very fast chilling group was similar to that of chilled lamb at 6 h postmortem in conventional chilling group.
Very fast chilling could delay the changes of volatile compounds and taste compounds, therefore it maintained the flavor quality of chilled lamb in the state of pre-rigor.
Open Access
Issue
The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition (DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum (n = 9) was assigned randomly to the control group (3.72 ℃/h), very fast chilling-Ⅰ group (VFC-Ⅰ, 9.31 ℃/h) and VFC-Ⅱ group (14.43 ℃/h). The DIA was used to analyze the difference in proteins under different chilling rates. Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 ℃/h. Seventy-nine differential abundant proteins (fold change >1.5, P <0.05), including 46 up-regulated and 33 down-regulated proteins, were identified and mainly involved in carbon metabolism, pyruvate metabolism and proteasome pathways. These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes. The tenderness was improved by up-regulating the expression of proteasome and m-calpain.
Open Access
Research Article
Just Accepted
Microbial growth causes lamb spoilage. This study explored the spoilage ability of Latilactobacillus sakei (L. sakei), Serratia proteamaculans (S. proteamaculans) and Hafnia proteus (H. proteus) in vacuum-packed raw lamb, including growth ability, degradation of protein and lipid, and change of volatile organic compounds (VOCs) profile, meanwhile screened the key VOCs produced by the targeted strains with meat background excluding, finally confirmed the volatile spoilage marker of vacuum-packaged lamb by comparing with our previous work. The results showed that L. sakei, S. proteamaculans and H. proteus had excellent growth ability. L. sakei inoculated group significantly reduced the pH value, showed higher TCA-soluble peptides content, and excellently degraded sarcoplasmic and myofibrillar proteins. About free amino acids, L. sakei significantly degraded serine, arginine and aspartic acid, while S. proteamaculans and H. proteus significantly degraded serine and lysine. In addition, L. sakei had a strongest effect on promoting free fatty acids production, followed by S. proteamaculans and finally H. proteus. Evaluating from various indicators, the co-culture of the three strains did not have any effect. The key volatiles produced by L. sakei were 1-hexanol, acetic acid and hexanoic aicd, S. proteamaculans were 1-hexanol and acetoin, and H. proteus was 1-hexanol, acetic acid and acetoin. In the end, 1-hexanol, hexanoic acid and acetoin were proven to be spoilage markers for vacuum-packaged and chilled lamb. This study can provide fundamental information for inhibiting and rapid identification of spoilage in vacuum-packaged lamb.
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