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Effects of fattening on post-mortem pH of beef muscles
A Watanabe1, H Sato, E Tsuneishi
1Tohoku National Agricultural Experiment Station, 4 Akahira, Shimo-kuriyagawa, Morioka, Iwate Prefecture 020-01, Japan.
Meat Science
|November 9, 2011
Abstract:
The pH of beef psoas major (PM) and longissimus dorsi (LD) muscles at 1·0 h after slaughter were examined among the following four groups: pithed fattening cattle (FP), non-pithed fattening cattle (FN), pithed calves (CP) and non-pithed calves (CN). Differences were observed only in PM muscles. The levels of pH were in the order of FP

