Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage.

ABSTRACT: Xiangxi Yellow Cattle, an indigenous Chinese livestock breed recognized for its exceptional nutrient composition and superior meat characteristics, has gained significant market preference among consumers. This investigation focused on evaluating physicochemical attributes, flavor development patterns, and bacterial population dynamics in chilled beef samples stored at 4 °C over an 8-day period. The research further examined interrelationships between meat parameters, predominant microbial species, and crucial aroma-active substances. Findings revealed a progressive elevation in lipid/protein oxidation levels, biogenic amine accumulation, and TVB-N values as microbial proliferation intensified toward the late storage phase. Microbial analysis demonstrated a final total viable count of 7.17

SUBMITTER: Kuang L 

PROVIDER: S-EPMC11988651 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature