Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness.
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness.
复制标题
评估死后三小时背最长肌 pH 值作为牛肉嫩度的预测指标。
DOI：
10.1016/0309-1740(94)90080-9
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发表时间：
1994
期刊：
影响因子：
7.1
通讯作者：
J. Savell
中科院分区：
文献类型：
--
作者：
S. Shackelford;M. Koohmaraie;J. Savell
本研究的目的是确定死后3小时背长肌（LM）的pH值（pH3）与老年背长肌压痛的关系。本实验选取的牛（n= 444）代表了不同的品种类型、性别等级、喂养方式和死后处理方法。所用牛的表型多样性提供了大量的沃纳-布拉茨勒剪切力（WBS）的变异系数（pH、温度和肌节长度测量的变异系数远小于WBS力的变异系数）。所有测量的参数（死后3小时和48小时的LM pH，死后3小时的温度和肌节长度）都与压痛没有强烈的关系。这些结果不支持使用ph3作为将牛肉尸体分类为预期嫩度组的标准。
The objective of this study was to determine the relationship of beeflongissimus dorsimuscle (LM) pH at 3 hpost mortem(pH3) and aged LM tenderness. The cattle (n= 444) sampled for this experiment represented various breed types, sex classes, feeding regimes, and post-mortem handling practices. The phenotypic diversity of the cattle used provided a great amount of variation in Warner-Bratzler shear (WBS) force (Coefficient of variation for pH, temperature, and sarcomere length measurements were much smaller than the coefficient of variation for WBS force). None of the parameters measured (LM pH at 3 and 48 hpost mortem, temperature at 3 hpost mortemand sarcomere length) was strongly related to tenderness. These results do not support the use of pH3as a criterion for sorting beef carcasses into expected tenderness groups.