Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef

摘要: The aim of this study was to assess the effects residual glycogen concentration on physical and sensory quality normal-pH beef. Longissimus thoracis et lumborum muscles (n=42) having ultimate pH (48 h) between 5.50 5.75 were excised, assayed for divided into three categories according concentration. ⩽25 mmol/kg, 25.1–49.9 mmol/kg ⩾ 50 mmol/kg. One half every LTL muscle aged 28 days. All samples evaluated fresh meat colour, drip loss, shear force, thawing frying losses fried steak colour as well attributes tenderness, juiciness, flavour overall palatability. independent significant increasing normal-pH-beef were, although numerous, quite modest in magnitude. water holding variables form decreasing loss (p<0.061), (p<005), sum (p<0.05), juiciness (p<0.05) somewhat affected redness (Minolta a*) (p<0.005), force yellowness b*) (p<0.0001). Beef lowest highest category ones behaving slightly differently from each other, intermediate mostly followed pattern one or other.