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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

Authors :
Jennifer L. Aalhus
Heather L. Bruce
Ivy L. Larsen
Óscar López-Campos
B. Uttaro
J. Holdstock
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

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