Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75
The aim of this study was to investigate the relationship between residual carbohydrate (glycogen-glucose) concentration and ultimate pH of beef. Ultimate pH of longissimus dorsi (LTL), gluteus medius (GM) and semimembranosus (SM) muscles was determined from the left side of 133 Ayrshire bull carcas...
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| Veröffentlicht in: | Meat science 2000-07, Vol.55 (3), p.279-283 |
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| creator | Immonen, K Puolanne, E |
| description | The aim of this study was to investigate the relationship between residual carbohydrate (glycogen-glucose) concentration and ultimate pH of beef. Ultimate pH of
longissimus dorsi (LTL),
gluteus medius (GM) and
semimembranosus (SM) muscles was determined from the left side of 133 Ayrshire bull carcasses. Corresponding muscle samples (about 3 g) were obtained from the sites of the pH measurements. The relationship was curvelinear. At low pH values the total range of residual glucose concentration was up to 73 mmol/kg, maximum being 83 and minimum 10 mmol/kg. The concept of medium-stress beef, where the combination of low ultimate pH and low residual glycogen is an indication of diminished glycogen content at the time of slaughter, is introduced. The potential negative effects of low residual glycogen concentration on the shelf-life of ground beef is discussed. |
| doi_str_mv | 10.1016/S0309-1740(99)00152-7 |
| format | Article |
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longissimus dorsi (LTL),
gluteus medius (GM) and
semimembranosus (SM) muscles was determined from the left side of 133 Ayrshire bull carcasses. Corresponding muscle samples (about 3 g) were obtained from the sites of the pH measurements. The relationship was curvelinear. At low pH values the total range of residual glucose concentration was up to 73 mmol/kg, maximum being 83 and minimum 10 mmol/kg. The concept of medium-stress beef, where the combination of low ultimate pH and low residual glycogen is an indication of diminished glycogen content at the time of slaughter, is introduced. The potential negative effects of low residual glycogen concentration on the shelf-life of ground beef is discussed.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/S0309-1740(99)00152-7</identifier><identifier>PMID: 22061283</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Meat and meat product industries</subject><ispartof>Meat science, 2000-07, Vol.55 (3), p.279-283</ispartof><rights>2000 Elsevier Science Ltd</rights><rights>2000 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c391t-64f31b6a9909cbd670d6a9c699b60661a2a053bd7f56c24197ab449ab46b84993</citedby><cites>FETCH-LOGICAL-c391t-64f31b6a9909cbd670d6a9c699b60661a2a053bd7f56c24197ab449ab46b84993</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174099001527$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1364921$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22061283$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Immonen, K</creatorcontrib><creatorcontrib>Puolanne, E</creatorcontrib><title>Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The aim of this study was to investigate the relationship between residual carbohydrate (glycogen-glucose) concentration and ultimate pH of beef. Ultimate pH of
longissimus dorsi (LTL),
gluteus medius (GM) and
semimembranosus (SM) muscles was determined from the left side of 133 Ayrshire bull carcasses. Corresponding muscle samples (about 3 g) were obtained from the sites of the pH measurements. The relationship was curvelinear. At low pH values the total range of residual glucose concentration was up to 73 mmol/kg, maximum being 83 and minimum 10 mmol/kg. The concept of medium-stress beef, where the combination of low ultimate pH and low residual glycogen is an indication of diminished glycogen content at the time of slaughter, is introduced. The potential negative effects of low residual glycogen concentration on the shelf-life of ground beef is discussed.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat and meat product industries</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><recordid>eNqFkE1PGzEQhi0EalLan0DlAxLtYcFfa--cEEJtg4TEAdKr5fV6IyNnndq7VPz7miTAkcuMRnpm5tWD0Akl55RQeXFPOIGKKkG-A_wghNasUgdoThvFK0F5c4jmb8gMfc75kRSKs-YTmjFGJGUNn6PlH5O8GX0ccOxxctl3kwl4FZ5tXLmhWoXJxuywjYN1w5h2qBnxFEa_NqPDmwV-MmFyGbcuxH-4Plf1F3TUm5Dd130_RstfPx-uF9Xt3e-b66vbynKgYyVFz2krDQAB23ZSka4MVgK0kkhJDTOk5m2n-lpaJigo0woBpci2EQD8GJ3t7m5S_FsijHrts3UhmMHFKWsgrCFKSFHIekfaFHNOrtebVPKnZ02JfhGqt0L1iy0NoLdCtSp73_YfpnbturetV4MFON0DJlsT-mQG6_P7dS4FMFqwyx3mio4n75LO1rvitPPJ2VF30X-Q5D-J5JD3</recordid><startdate>20000701</startdate><enddate>20000701</enddate><creator>Immonen, K</creator><creator>Puolanne, E</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20000701</creationdate><title>Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75</title><author>Immonen, K ; Puolanne, E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c391t-64f31b6a9909cbd670d6a9c699b60661a2a053bd7f56c24197ab449ab46b84993</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat and meat product industries</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Immonen, K</creatorcontrib><creatorcontrib>Puolanne, E</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Immonen, K</au><au>Puolanne, E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2000-07-01</date><risdate>2000</risdate><volume>55</volume><issue>3</issue><spage>279</spage><epage>283</epage><pages>279-283</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The aim of this study was to investigate the relationship between residual carbohydrate (glycogen-glucose) concentration and ultimate pH of beef. Ultimate pH of
longissimus dorsi (LTL),
gluteus medius (GM) and
semimembranosus (SM) muscles was determined from the left side of 133 Ayrshire bull carcasses. Corresponding muscle samples (about 3 g) were obtained from the sites of the pH measurements. The relationship was curvelinear. At low pH values the total range of residual glucose concentration was up to 73 mmol/kg, maximum being 83 and minimum 10 mmol/kg. The concept of medium-stress beef, where the combination of low ultimate pH and low residual glycogen is an indication of diminished glycogen content at the time of slaughter, is introduced. The potential negative effects of low residual glycogen concentration on the shelf-life of ground beef is discussed.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22061283</pmid><doi>10.1016/S0309-1740(99)00152-7</doi><tpages>5</tpages></addata></record> |
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| ispartof | Meat science, 2000-07, Vol.55 (3), p.279-283 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries |
| title | Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75 |
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