Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

Summary Ultimate pH (pHu) is an indicator that influences post‐mortem meat quality. We studied physiological and biochemical changes of steaks obtained from Nellore bulls (Bos indicus) during post‐mortem ageing. To this, Longissimus lumborum (LL) muscles were classified into three groups: Normal‐pHu...

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Veröffentlicht in:	International journal of food science & technology 2021-07, Vol.56 (7), p.3333-3343
Hauptverfasser:	Barón, Clara Lucía Contreras, Santos‐Donado, Priscila Robertina, Ramos, Patricia Maloso, Donado‐Pestana, Carlos M., Delgado, Eduardo Francisquine, Contreras‐Castillo, Carmen J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aging Beef Collagen Meat Meat industry Meat processing industry Muscles non‐castrated pH effects Proteolysis tenderisation Vacuum packaging
Online-Zugang:	Volltext
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