The influence of ante-mortem treatment on beef texture.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00020950" target="_blank" >RIV/60461373:22330/08:00020950 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The influence of ante-mortem treatment on beef texture.
Original language description
Longissimus lumborum et thoracis muscles from 150 cattle comprising Czech Pied breed bulls and cows were used to investigate the relationship between pH value and beef tenderness as influenced by housing before slaughter and by hanging mode of carcasses.The pH value was measured in the loin at the end of slaughter line (pH0) and after cooling of carcasses (pH24, pH48). The texture of raw meat was measured 72 hours post mortem by the Warner-Bratzler shear method; the shear force was related to pH. Curvilinear relationship with coefficient of correlation r=0.64 (P<0.05) for bulls individually housed and r=0.83 for bulls housed in groups between the shear force and the pH value 24 h p.m. was found with maximal shear force (the most tough meat) in the range of pH24 from 6.2 to 6.4. The lower correlation (r=0.72 and r=0.54) between pH24 and meat tenderness was found in the case of cows individually housed and housed in groups respectively. No significant relation was found between texture
Czech name
Vliv předporážkového zacházení na křehkost hovězího masa
Czech description
Longissimus lumborum et thoracis svaly ze 150 JUT českého strakatého skotu (býci a krávy), byly použity pro sledování vztahu pH a křehkosti. Byl sledován vliv pohlaví a způsobu zavěšení po omráčení.

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2008
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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