Document Detail


Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness.
MedLine Citation:
PMID:  22059494     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The objective of this study was to determine the relationship of beef longissimus dorsi muscle (LM) pH at 3 h post mortem (pH(3)) and aged LM tenderness. The cattle (n = 444) sampled for this experiment represented various breed types, sex classes, feeding regimes, and post-mortem handling practices. The phenotypic diversity of the cattle used provided a great amount of variation in Warner-Bratzler shear (WBS) force (Coefficient of variation for pH, temperature, and sarcomere length measurements were much smaller than the coefficient of variation for WBS force). None of the parameters measured (LM pH at 3 and 48 h post mortem, temperature at 3 h post mortem and sarcomere length) was strongly related to tenderness. These results do not support the use of pH(3) as a criterion for sorting beef carcasses into expected tenderness groups.
Authors:
S D Shackelford; M Koohmaraie; J W Savell
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  37     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1994  
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  195-204     Citation Subset:  -    
Copyright Information:
Copyright © 1994. Published by Elsevier Ltd.
Affiliation:
Department of Animal Science, Meat Science Section Texas Agricultural Experiment Station, Texas A & M University, College Station, Texas 77843-2471, USA.
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