The effect of pH decline rate on the meat and eating quality of beef carcasses

Animal Production Science

Volumn 54, Issue 4, 2014, Pages 407-413

  Hopkins, D L ^a   Ponnampalam, E N ^b   Van De Ven, R J ^c   Warner, R D ^d  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^d CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; CATTLE; EXPERIMENTAL STUDY; FOOD QUALITY; MEAT; PH; SAMPLING; TEMPERATURE PROFILE;

EID: 84896330759     PISSN: 18360939     EISSN: 18365787     Source Type: Journal    
DOI: 10.1071/AN12314     Document Type: Article

References (35)

1. Aalhus JL, Best DR, Murray AC, Jones SDM (1998) A comparison of the quality characteristics of pale, soft and exudative beef and pork. Journal of Food Science 9, 267-280.
2. Anon. (2005) 'Handbookof Australian meat.' 7th edn.(AUS-MEATLimited: Brisbane)
3. Anon.2006. 'pH measurement and decline in beef carcasses. Module 4B. Version 4.0.' (Meat and Livestock Australia: Sydney)
4. Bee G, Anderson AL, Lonergan SM, Huff-Lonergan E (2007) Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork. Meat Science 76, 359-365. doi:10.1016/j.meatsci. 2006.12.004
5. den Hertog-Meischke MJA, Smulders FJM, van Logtestijn JG, van Knapen F (1997) Effect of electrical stimulation on the water-holding capacity and protein denaturation of two bovine muscles. Journal of Animal Science 75, 118-124.
6. Devine CE, Wahlgren NM, Tornberg E (1999) Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracis et lumborum. Meat Science 51, 61-72. doi:10.1016/S0309- 1740(98)00098-9
7. Dransfield E, Etherington DJ, Taylor MAJ (1992) Modelling post-mortem tenderisation-II: enzyme changes during storage of electrically stimulated and non-stimulated beef. Meat Science 31, 75-84. doi:10.1016/0309-1740(92)90073-D
8. Efron B, TibshiraniRJ (1993) 'Anintroduction to the Bootstrap.' (Chapman& Hall: New York).
9. C, Cassens RG (1990) The biochemical basis for discoloration in fresh meat: a review. Journal of Muscle Foods 1, 217-243. doi:10.1111/j.1745-4573. 1990.tb00366.x
10. Faustman C, Sun Q, Mancini R, Suman SP (2010) Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Science 86, 86-94. doi:10.1016/j.meatsci.2010.04.025
11. Hopkins DL, Thompson JM (2001) Inhibition of protease activity 2. Degradation of myofibrillar proteins, myofibril examination and determination of free calcium levels. Meat Science 59, 199-209. doi:10.1016/S0309-1740(01)00071- 7
12. Hopkins DL, Cassar JA, Toohey ES, Wynn PC (2007) Examination of pH in lot fed beef for Japan. Proceedings of the New Zealand Society of Animal Production 67, 436-440.
13. Hunt MC (1980) Meat colour measurements. Proceedings Reciprocal Meat Conference 33, 41-46.
14. Hwang IH, Thompson JM (2001a) The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle. Meat Science 58, 135-144. doi:10.1016/S0309-1740(00) 00141-8
15. Hwang IH, Thompson JM (2001b) The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle. Meat Science 58, 167-174. doi:10.1016/S0309-1740(00) 00147-9
16. Hwang IH, Devine CE, Hopkins DL (2003) The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness-A review. Meat Science 65, 677-691. doi:10.1016/S0309-1740(02)00271-1
17. Khliji S, van de Ven R, Lamb TA, Lanza M, HopkinsDL (2010) Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Science 85, 224-229. doi:10.1016/j.meatsci.2010.01.002
18. Kim BYH, Stuart A, Nygard G, Rosenvold K (2012) High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining. Meat Science 91, 62-68. doi:10.1016/j.meatsci.2011.12.007
19. Locker RH, Hagyard CJ (1963) A cold shortening effect in beef muscles. Journal of the Science of Food and Agriculture 14, 787-793. doi:10.1002/jsfa. 2740141103
20. MacDougall DB (1995) Colour of meat. In 'Quality attributes and their measurement in meat, poultry and fish products. Advances in Meat Research Vol. 9'. (Eds AM Pearson, DR Dutson) pp. 79-93. (Springer: Berlin)
21. Offer G (1991) Modelling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Science 30, 157-184. doi:10.1016/0309-1740(91)90005-B
22. Pike MM, Ringkob TP, Beekman DD, Koh YO, Gerthoffer WT (1993) Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness. Meat Science 34, 13-26. doi:10.1016/0309-1740(93) 90015-A
23. R Development Core Team (2010) 'R: a language and environment for statistical computing.' (R Foundation for Statistical Computing: Vienna). Available at http://www.R-project.org [Verified 15 April 2013]
24. Rosenvold K, NorthM,Devine C, Micklander E, Hansen P, Dobbie P, WellsR (2008) The protective effect of electrical stimulation and wrapping on beef tenderness at high pre-rigor temperatures. Meat Science 79, 299-306. doi:10.1016/j.meatsci.2007.10.002
25. Shen QW, Du M, Means WJ (2009) Regulation of post-mortem glycolysis and meat quality. In 'Applied muscle biology and meat science'. (Eds M Du, R McCormick) pp. 175-194. (CRC Press/Taylor & Francis Group: Boca Raton, FL)
26. Strydom PE, Frylinck L, Smith MF (2005) Should electrical stimulation be applied when cold shortening is not at risk? Meat Science 70, 733-742. doi:10.1016/j.meatsci.2005.03.010
27. Thompson JM (2002) Managing meat tenderness. Meat Science 62, 295-308. doi:10.1016/S0309-1740(02)00126-2
28. Thomson KL, Gardner GE, Simmons N, Thompson JM (2008) Length of exposure to high post-rigor temperatures affects the tenderisation of the beef M. longissimus dorsi. Australian Journal of Experimental Agriculture 48, 1442-1450. doi:10.1071/EA07132
29. Tornberg E (1996) Biophysical aspects of meat tenderness. Meat Science 43, S175-S191. doi:10.1016/0309-1740(96)00064-2
30. Unruh JA, Kastner CL, Kropf DH, Dikeman ME, HuntMC (1986) Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability. Meat Science 18, 281-293. doi:10.1016/0309-1740(86) 90018-5
31. van de Ven RJ, Pearce KL, Hopkins DL (2014) Post-mortem modelling of pH and temperature in related lamb carcases. Meat Science 96, 1034-1039. doi:10.1016/j.meatsci.2012.10.001
32. Warner RD, Thompson JM, Polkinghorne R, Gutzke D, KearneyGA(2014a) A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump. Animal Production Science 54, 396-406. doi:10.1071/AN12226
33. Warner RD, Dunshea FR, Gutzke D, Lau J, Kearney G (2014b) Factors influencing the incidence of high rigor temperature in beef carcasses in Australia. Animal Production Science 54, 363-374. doi:10.1071/AN13455
34. Watson R, Polkinghorne R, Thompson JM (2008) Development of the Meat Standards Australia (MSA) prediction model for beef palatability. Australian Journal of Experimental Agriculture 48, 1368-1379. doi:10.1071/EA07184
35. Witte VC, Krause GF, Bailey ME (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35, 582-585. doi:10.1111/j.1365-2621.1970.tb04815.x