Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir

Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir

This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/temperature decline for those carcasses which passed through pH 6.0. Six of the 97 carcass...

Full description

Bibliographic Details
Main Authors: Yi-min ZHANG, David L. Hopkins, Xiao-xiao ZHAO, Remy van de Ven, Yan-wei MAO, Li-xian ZHU, Guang-xing HAN, Xin LUO
Format: Article
Language:English
Published: Elsevier 2018-07-01
Series:Journal of Integrative Agriculture
Subjects:
pH decline
color
ultimate pH
dark-cutting beef
Online Access:http://www.sciencedirect.com/science/article/pii/S2095311917618902

Internet

http://www.sciencedirect.com/science/article/pii/S2095311917618902

Similar Items