Influence of ultimate pH on bovine meat tenderness during ageing.
作者： J.A. Silva , L. Patarata , C. Martins
DOI: 10.1016/S0309-1740(99)00029-7
关键词:
摘要: The aim of this work was to evaluate the influence ultimate pH and ageing at 2±2°C on tenderness beef. m.longissimus thoracis et lumborum from 23 young bulls excised 28 h post mortem were grouped into: Normal (pH 5.5 5.8) moderate DFD (mod DFD) (5.8 0.05) differences in soluble collagen myofibrillar protein solubility (MPS) found between groups any time. evaluated by both methods significantly (p related with tenderness.
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