The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade

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...

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Veröffentlicht in:	Meat science 2014-12, Vol.98 (4), p.842-849
Hauptverfasser:	Holdstock, J., Aalhus, J.L., Uttaro, B.A., López-Campos, Ó., Larsen, I.L., Bruce, H.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis of Variance Animals Beef quality Canada Cattle Color Cooking Dark, firm and dry (DFD) beef Electrophoresis, Agar Gel Female Food Handling - methods Food Quality Humans Hydrogen-Ion Concentration Male Meat - analysis Meat - standards Meat - statistics & numerical data Muscle, Skeletal - chemistry Pigmentation Polymerase Chain Reaction Sensory Taste Ultimate pH
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Beschreibung
Zusammenfassung:	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
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2014.07.029