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The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade
The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade
- Source :
- Meat Science. 98:842-849
- Publication Year :
- 2014
- Publisher :
- Elsevier BV, 2014.
-
Abstract
- Canada B4 beef carcasses are penalized because the longissimus thoracis (LT) at the grade site (12–13th ribs) is darker than the color threshold for normal bright cherry-red beef. Previous studies have shown that not all B4 carcasses have pH > 6.0; therefore, the relationship between LT pH and meat quality was investigated by collecting thirty half-carcasses comprised of the following: ten Canada AA (AA, control), ten B4 with LT pH > 6.0 (CL, classic), and ten B4 with LT pH
- Subjects :
- Electrophoresis, Agar Gel
Male
Analysis of Variance
Canada
medicine.medical_specialty
Meat
Food Handling
Pigmentation
Chemistry
Longissimus Thoracis
Color
Hydrogen-Ion Concentration
Polymerase Chain Reaction
Surgery
Animal science
Taste
Food Quality
medicine
Animals
Humans
Cattle
Female
Cooking
Muscle, Skeletal
Food Science
Subjects
Details
- ISSN :
- 03091740
- Volume :
- 98
- Database :
- OpenAIRE
- Journal :
- Meat Science
- Accession number :
- edsair.doi.dedup.....e8f52d695b54d2de7b933f8aea03dd59
- Full Text :
- https://doi.org/10.1016/j.meatsci.2014.07.029