| Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness. | |
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MedLine Citation:
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PMID: 22059494 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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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. |
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Authors:
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S D Shackelford; M Koohmaraie; J W Savell |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 37 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 1994 |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 195-204 Citation Subset: - |
Copyright Information:
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Copyright © 1994. Published by Elsevier Ltd. |
Affiliation:
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Department of Animal Science, Meat Science Section Texas Agricultural Experiment Station, Texas A & M University, College Station, Texas 77843-2471, USA. |
Export Citation:
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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