Industrial application to cattle of a method for the early determination of meat ultimate pH

Meat Science

Volumn 67, Issue 1, 2004, Pages 107-112

  Young, O A ^a   Thomson, R D ^b   Merhtens, V G ^b   Loeffen, M P F ^c  

^a AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

^b Richmond Limited   (New Zealand)

^c Mark Loeffen and Associates Limited   (New Zealand)

Author keywords

Abattoir; Beef; Glycogen; Ultimate pH

Indexed keywords

ABATTOIR; CARCASSES; GLUCOMETERS; GLYCOGEN; HOT-BONED BULL BEEF; ULTIMATE PH;

CATALYSIS; CORRELATION METHODS; ENZYMES; FOOD PROCESSING; GLUCOSE; HYDROLYSIS; INDUSTRIAL APPLICATIONS; MUSCLE; PH EFFECTS; SODIUM COMPOUNDS; STARCH;

MEATS;

ANIMALIA; BOS TAURUS;

EID: 0942278728     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.09.014     Document Type: Article

References (5)

1. Graafhuis A.E., Devine C.E. Incidence of high pH beef and lamb. II: Results of an ultimate pH survey of beef and sheep plants in New Zealand. Proceedings of the 28th meat industry research conference. 1994;133-141 MIRINZ, Hamilton.
2. Scott J.D.J., Rattray P.V., Smeaton D.C. Environmental factors associated with summer-autumn growth rates of cattle and sheep. Proceedings of the New Zealand Society for Animal Production. 36:1976;103-119.
3. Tarrant P.V. The occurrence, causes and economic consequences of dark-cutting in beef - a survey of current information. Hood D.E., Tarrant P.V. The problem of dark-cutting in beef. 1981;3-36 Martinus Nijhoff, The Hague.
4. Tarrant P.V., Sherington J. An investigation of ultimate pH in the muscles of commercial beef carcasses. Meat Science. 4:1980;287-297.
5. Young O.A., West J., Hart A.L., van Otterdijk F.F.H. A method for early determination of meat ultimate pH. Meat Science. 66:2002;493-498.