Influence of ultimate pH on bovine meat tenderness during ageing

Detalhes bibliográficos
Autor(a) principal: Silva, José António
Data de Publicação: 1999
Outros Autores: Patarata, Luis, Martins, Conceição
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10348/2944
Resumo: The aim of this work was to evaluate the influence of ultimate pH and ageing at 2+/-2ºC on the tenderness of beef. The longissimus thoracis et lumborum from 23 young bulls excised at 28 hours post mortem were grouped into : Normal (pH 5.5 to 5.8) moderate DFD (5.8<pH<6.2) and DFD (pH 6.2 to 6.7). The toughness measured by Warner-Bratzler shear force (WBSF) and by sensory evaluation, were significantly (P<0.05) lower in the DFD group than in the Normal one and a significant (P<0.001) linear relationship was found between the ultimate pH and the tenderness evaluated by both methods. The myofibrillar protein solubility (MPS) extracted at pH 7.0 was significantly higher in the DFD group at all post mortem times whereas for myofibrillar fragmentation index (MFI) higher values (P<0.05) were only found at day 1, particularly in the DFD group. In all 3 groups toughness decreased (P<0.05) from 1 to 6 days, with no further decrease at 13 days. This decrease in thougness was concomitant with the increase of MFI observed in all pH groups. Collagen solubility in all 3 groups was not affected by ageing. No significant (P>0.05) differences in soluble collagen and myofibrillar protein solubility (MPS) extracted at pH 5.5 were found between the pH groups on any of the storage days. The tenderness evaluated by both methods was significantly (P<0.05) related with MFI, MPS at pH 7.0, cooking loss and juiciness. Total and soluble collagen, sarcomere length, intramuscular fat and MPS at pH 5.5 were not significantly (P>0.05) related with the tenderness of the meat.
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spelling Influence of ultimate pH on bovine meat tenderness during ageingBeefUltimate pHAgeingTendernessThe aim of this work was to evaluate the influence of ultimate pH and ageing at 2+/-2ºC on the tenderness of beef. The longissimus thoracis et lumborum from 23 young bulls excised at 28 hours post mortem were grouped into : Normal (pH 5.5 to 5.8) moderate DFD (5.8<pH<6.2) and DFD (pH 6.2 to 6.7). The toughness measured by Warner-Bratzler shear force (WBSF) and by sensory evaluation, were significantly (P<0.05) lower in the DFD group than in the Normal one and a significant (P<0.001) linear relationship was found between the ultimate pH and the tenderness evaluated by both methods. The myofibrillar protein solubility (MPS) extracted at pH 7.0 was significantly higher in the DFD group at all post mortem times whereas for myofibrillar fragmentation index (MFI) higher values (P<0.05) were only found at day 1, particularly in the DFD group. In all 3 groups toughness decreased (P<0.05) from 1 to 6 days, with no further decrease at 13 days. This decrease in thougness was concomitant with the increase of MFI observed in all pH groups. Collagen solubility in all 3 groups was not affected by ageing. No significant (P>0.05) differences in soluble collagen and myofibrillar protein solubility (MPS) extracted at pH 5.5 were found between the pH groups on any of the storage days. The tenderness evaluated by both methods was significantly (P<0.05) related with MFI, MPS at pH 7.0, cooking loss and juiciness. Total and soluble collagen, sarcomere length, intramuscular fat and MPS at pH 5.5 were not significantly (P>0.05) related with the tenderness of the meat.2014-02-04T12:24:14Z1999-01-01T00:00:00Z1999info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/ziphttp://hdl.handle.net/10348/2944engSilva, José AntónioPatarata, LuisMartins, Conceiçãoinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-02T12:52:13Zoai:repositorio.utad.pt:10348/2944Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:05:24.596643Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Influence of ultimate pH on bovine meat tenderness during ageing
title Influence of ultimate pH on bovine meat tenderness during ageing
spellingShingle Influence of ultimate pH on bovine meat tenderness during ageing
Silva, José António
Beef
Ultimate pH
Ageing
Tenderness
title_short Influence of ultimate pH on bovine meat tenderness during ageing
title_full Influence of ultimate pH on bovine meat tenderness during ageing
title_fullStr Influence of ultimate pH on bovine meat tenderness during ageing
title_full_unstemmed Influence of ultimate pH on bovine meat tenderness during ageing
title_sort Influence of ultimate pH on bovine meat tenderness during ageing
author Silva, José António
author_facet Silva, José António
Patarata, Luis
Martins, Conceição
author_role author
author2 Patarata, Luis
Martins, Conceição
author2_role author
author
dc.contributor.author.fl_str_mv Silva, José António
Patarata, Luis
Martins, Conceição
dc.subject.por.fl_str_mv Beef
Ultimate pH
Ageing
Tenderness
topic Beef
Ultimate pH
Ageing
Tenderness
description The aim of this work was to evaluate the influence of ultimate pH and ageing at 2+/-2ºC on the tenderness of beef. The longissimus thoracis et lumborum from 23 young bulls excised at 28 hours post mortem were grouped into : Normal (pH 5.5 to 5.8) moderate DFD (5.8<pH<6.2) and DFD (pH 6.2 to 6.7). The toughness measured by Warner-Bratzler shear force (WBSF) and by sensory evaluation, were significantly (P<0.05) lower in the DFD group than in the Normal one and a significant (P<0.001) linear relationship was found between the ultimate pH and the tenderness evaluated by both methods. The myofibrillar protein solubility (MPS) extracted at pH 7.0 was significantly higher in the DFD group at all post mortem times whereas for myofibrillar fragmentation index (MFI) higher values (P<0.05) were only found at day 1, particularly in the DFD group. In all 3 groups toughness decreased (P<0.05) from 1 to 6 days, with no further decrease at 13 days. This decrease in thougness was concomitant with the increase of MFI observed in all pH groups. Collagen solubility in all 3 groups was not affected by ageing. No significant (P>0.05) differences in soluble collagen and myofibrillar protein solubility (MPS) extracted at pH 5.5 were found between the pH groups on any of the storage days. The tenderness evaluated by both methods was significantly (P<0.05) related with MFI, MPS at pH 7.0, cooking loss and juiciness. Total and soluble collagen, sarcomere length, intramuscular fat and MPS at pH 5.5 were not significantly (P>0.05) related with the tenderness of the meat.
publishDate 1999
dc.date.none.fl_str_mv 1999-01-01T00:00:00Z
1999
2014-02-04T12:24:14Z
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