当前位置: 首页 > 文章 > Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
农业科学学报 (英文)
2018,17
(7)
Position: Home > Articles > Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
Journal of Integrative Agriculture
2018,17
(7)
Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
作 者：
Zhang Yi-min;Hopkins, David L.;Zhao Xiao-xiao;van de Ven, Remy;Mao Yan-wei;Zhu Li-xian;Han Guang-xing;Luo Xin
单 位：
Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China;NSW Dept Primary Ind, Ctr Red Meat & Sheep Dev, Cowra 2794, Australia;NSW Dept Primary Ind, Orange Agr Inst, Forest Rd, Orange, NSW 2800, Australia;Sishui Xinlv Food Co Ltd, Jining 273200, Peoples R China
关键词：
pH decline;color;ultimate pH;dark-cutting beef
摘 要：
This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/temperature decline for those carcasses which passed through pH 6.0. Six of the 97 carcasses that exhibited a high (>= 6.10) ultimate pH (pHu) (dark-cutting) in the M. longissimus lumborum (LL) were sampled, along with the same numbers of normal pHu and intermediate pHu carcasses (5.40-5.79; 5.80-6.10, respectively), to examine color development within 24 h postmortem. It was shown that 66.7% of the modeled carcasses were outside the ideal pH/temperature window with a temperature@pH6.0 lower than ideal, suggesting the need for acceleration of the pH decline. The stable and low a*, b* and chroma values of high pHu beef within the first 12 h indicated dark-cutting beef might be detected earlier than expected.
相似文章
-
Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir [Yimin Zhang, David L. Hopkins, Xiaoxiao Zhao, Remy van de Ven, Yanwei Mao, Lixian Zhu, Guangxing Han, Xin Lu] 农业科学学报(英文版) 2018,17 (7)
