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...

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Bibliographic Details

Published in:	Journal of Integrative Agriculture
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:	KeAi Communications Co., Ltd. 2018-07-01
Subjects:	pH decline color ultimate pH dark-cutting beef
Online Access:	http://www.sciencedirect.com/science/article/pii/S2095311917618902