Investigation of muscle-specific beef color stability at different ultimate pHs

Investigation of muscle-specific beef color stability at different ultimate pHs

Objective This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by bas...

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Bibliographic Details
Main Authors:	Shuang Wu, Jina Han, Rongrong Liang, Pengcheng Dong, Lixian Zhu, David L. Hopkins, Yimin Zhang, Xin Luo
Format:	Article
Language:	English
Published:	Asian-Australasian Association of Animal Production Societies 2020-12-01
Series:	Asian-Australasian Journal of Animal Sciences
Subjects:	beef color dark cutting oxygen consumption metmyoglobin reducing activity ultimate ph
Online Access:	http://www.ajas.info/upload/pdf/ajas-19-0943.pdf

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