Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle

From a large feeding trial study consisting of 299 bulls and steers, 15 carcasses exhibited stress‐related syndromes manifested by atypical color and pH which were then selected for subsequent analysis. Samples of longissimus thoracis et lumborum muscle with postmortem pH in the range of 5.5–6.9 wer...

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Bibliographic Details
Published in:Food science & nutrition 2023-04, Vol.11 (4), p.2002-2011
Main Authors: Khatri, Yunus, Huff‐Lonergan, Elisabeth
Format: Article
Language:English
Subjects:
Aging
Animals
Beef
Calcium-binding protein
Connective tissues
DFD
Electrophoresis
Flavors
Gel electrophoresis
Gels
Meat
Meat processing
Meat quality
Muscles
Original
Original Research
Palatability
pH effects
Polyacrylamide
postmortem changes
SDS‐PAGE
Sensory evaluation
Sensory properties
Shear forces
tenderness
Troponin
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Summary:From a large feeding trial study consisting of 299 bulls and steers, 15 carcasses exhibited stress‐related syndromes manifested by atypical color and pH which were then selected for subsequent analysis. Samples of longissimus thoracis et lumborum muscle with postmortem pH in the range of 5.5–6.9 were subjected to a 14‐day aging period at 2°C. Sensory panel tenderness, connective tissue, juiciness, and flavor intensity of high pH (6.4–6.9) meat were significantly different (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.3235