Physico-chemical Property of Yunnan Dry-Cured Beef during the Static Curing Process

In this study,Yunnan dry-cured beef was made from yak Longissimus dorsi muscles by a static curing method.Internal and external moisture content,salt content,color and protein content as well as protein and fat oxidation were investigated at different times during the static curing process.The results showed that the levels of both external and internal moisture content gradually declined as the curing process proceeded,but salt content presented an increase followed by a decrease.No significant change was observed for both external and internal L* values(P0.05),while both a* and b* dropped during the first three days,and then increased until reaching the maximum on the 20th day,followed by a slow decrease and a significant difference existed between the external and internal values(P0.05).Beef protein content was elevated gradually due to water evaporation,with no significant difference between the external and internal levels(P0.05).Protein and fat oxidation occurred during the curing process,which interacted with each other;the extent of protein oxidation increased initially and then decreased,and the level of fat oxidation increased to 0.55 nmol/mg,followed by a gradual decrease.In conclusion,beef muscle components exhibited balanced alternations during the static curing process and 30-d curing was helpful to control oxidation.