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
id doaj-fdf741e759074daa9555029c11cbd55e
record_format Article
spelling doaj-fdf741e759074daa9555029c11cbd55e2021-06-08T04:39:45ZengElsevierJournal of Integrative Agriculture2095-31192018-07-0117716911695Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoirYi-min ZHANG0David L. Hopkins1Xiao-xiao ZHAO2Remy van de Ven3Yan-wei MAO4Li-xian ZHU5Guang-xing HAN6Xin LUO7College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, AustraliaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. ChinaNSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange 2800, AustraliaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. ChinaSishui Xinlv Food Co., Ltd., Jining 273200, P.R. ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. China; Correspondence LUO Xin, Tel/Fax: +86-538-8242745This 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 carcasses that exhibited a high (≥6.10) ultimate pH (pHu) (dark-cutting) in the M. longissimus lumborum (LL) were sampled, along with the same numbers of normal pHu and intermediate pHu carcasses (5.40–5.79; 5.80–6.10, respectively), to examine color development within 24 h postmortem. It was shown that 66.7% of the modeled carcasses were outside the ideal pH/temperature window with a temperature@pH6.0 lower than ideal, suggesting the need for acceleration of the pH decline. The stable and low a*, b* and chroma values of high pHu beef within the first 12 h indicated dark-cutting beef might be detected earlier than expected.http://www.sciencedirect.com/science/article/pii/S2095311917618902pH declinecolorultimate pHdark-cutting beef
collection DOAJ
language English
format Article
sources DOAJ
author Yi-min ZHANG
David L. Hopkins
Xiao-xiao ZHAO
Remy van de Ven
Yan-wei MAO
Li-xian ZHU
Guang-xing HAN
Xin LUO
spellingShingle Yi-min ZHANG
David L. Hopkins
Xiao-xiao ZHAO
Remy van de Ven
Yan-wei MAO
Li-xian ZHU
Guang-xing HAN
Xin LUO
Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
Journal of Integrative Agriculture
pH decline
color
ultimate pH
dark-cutting beef
author_facet Yi-min ZHANG
David L. Hopkins
Xiao-xiao ZHAO
Remy van de Ven
Yan-wei MAO
Li-xian ZHU
Guang-xing HAN
Xin LUO
author_sort Yi-min ZHANG
title Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
title_short Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
title_full Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
title_fullStr Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
title_full_unstemmed Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
title_sort characterisation of ph decline and meat color development of beef carcasses during the early postmortem period in a chinese beef cattle abattoir
publisher Elsevier
series Journal of Integrative Agriculture
issn 2095-3119
publishDate 2018-07-01
description 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 carcasses that exhibited a high (≥6.10) ultimate pH (pHu) (dark-cutting) in the M. longissimus lumborum (LL) were sampled, along with the same numbers of normal pHu and intermediate pHu carcasses (5.40–5.79; 5.80–6.10, respectively), to examine color development within 24 h postmortem. It was shown that 66.7% of the modeled carcasses were outside the ideal pH/temperature window with a temperature@pH6.0 lower than ideal, suggesting the need for acceleration of the pH decline. The stable and low a*, b* and chroma values of high pHu beef within the first 12 h indicated dark-cutting beef might be detected earlier than expected.
topic pH decline
color
ultimate pH
dark-cutting beef
url http://www.sciencedirect.com/science/article/pii/S2095311917618902
work_keys_str_mv AT yiminzhang characterisationofphdeclineandmeatcolordevelopmentofbeefcarcassesduringtheearlypostmortemperiodinachinesebeefcattleabattoir
AT davidlhopkins characterisationofphdeclineandmeatcolordevelopmentofbeefcarcassesduringtheearlypostmortemperiodinachinesebeefcattleabattoir
AT xiaoxiaozhao characterisationofphdeclineandmeatcolordevelopmentofbeefcarcassesduringtheearlypostmortemperiodinachinesebeefcattleabattoir
AT remyvandeven characterisationofphdeclineandmeatcolordevelopmentofbeefcarcassesduringtheearlypostmortemperiodinachinesebeefcattleabattoir
AT yanweimao characterisationofphdeclineandmeatcolordevelopmentofbeefcarcassesduringtheearlypostmortemperiodinachinesebeefcattleabattoir
AT lixianzhu characterisationofphdeclineandmeatcolordevelopmentofbeefcarcassesduringtheearlypostmortemperiodinachinesebeefcattleabattoir
AT guangxinghan characterisationofphdeclineandmeatcolordevelopmentofbeefcarcassesduringtheearlypostmortemperiodinachinesebeefcattleabattoir
AT xinluo characterisationofphdeclineandmeatcolordevelopmentofbeefcarcassesduringtheearlypostmortemperiodinachinesebeefcattleabattoir
_version_ 1721390549503574016

Similar Items