Journal article
Effects of Postmortem pH and Temperature Muscle Structure and Meat Tenderness
Journal of food science, Vol.51(3), pp.774-780
05/1986
DOI: 10.1111/j.1365-2621.1986.tb13931.x
Abstract
Bovine longissimus muscles with postmortem pH in the range 5.5 -7.0 were subjected to different postmortem temperaturesof l”, 4”, 25”and 37°C. Intact beef sides with different postmortem pH were alsosubjected to two different environmental temperaturesof 1”and 25°C.High pH muscles exhibited an extensive degradationof Z-lines, whereaslow pH muscles showed a preferential degradation of M-lines andmyosin heavy chains. Intermediate pH muscles did not show muchdegradation of muscle proteins, resulting in tougher meat than eitherlow or high pH muscles. High postmortem temperaturesenhancedthedegradation of muscle proteins in excised and incubated muscle strips,but the delayed chilling of intact beef sides at 25°C for 8-hr did notaffect either the structural changes or meat tendernes
Details
- Title: Subtitle
- Effects of Postmortem pH and Temperature Muscle Structure and Meat Tenderness
- Creators
- L. P. YU - University of California, DavisY. B. Lee - University of California, Davis
- Resource Type
- Journal article
- Publication Details
- Journal of food science, Vol.51(3), pp.774-780
- Publisher
- Blackwell Publishing Ltd
- DOI
- 10.1111/j.1365-2621.1986.tb13931.x
- ISSN
- 0022-1147
- eISSN
- 1750-3841
- Number of pages
- 7
- Language
- English
- Date published
- 05/1986
- Academic Unit
- Biochemistry and Molecular Biology; Medicine Administration
- Record Identifier
- 9984627281602771
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