UMM Logo

Universitas Muhammadiyah Malang


Free Download Journals Directory


Animal Science Papers and Reports

.: Home > Animal Science Papers and Reports > 2009 > Volume 27 Number 4 > Tomasz Daszkiewicz*, Stanis³aw Wajda, Dorota Kubiak, Joanna Krasowska

Quality of meat from young bulls in relation to its ultimate pH value

Tomasz Daszkiewicz*, Stanis³aw Wajda, Dorota Kubiak, Joanna Krasowska
Department of Commodity Science of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
Abstract :

Samples of longissimus dorsi muscle were analysed from two groups of young cattle: 71 Polish
Holstein-Friesian Black-and-White bulls (PHF) and 79 bulls, crossbreds of PHF dams with Limousine sires (PHFپ~L). Within each of two groups the samples were divided into four subgroups based upon the value of meat ultimate pH (pHu) measured 48 h post-slaughter: .5.4, 5.5-5.7, 5.8-6.0
and >6.0. It was found that an increase in meat pHu was accompanied by a decrease in dry matter
content of meat of both groups, and in the content of total protein in crossbreds. Lower meat pHu
was accompanied by a higher concentration of soluble protein. Determination of the non-protein
nitrogen content of meat revealed its lowest concentration in samples with pHu .5.4 and 5.8-6.0 in
PHF bulls, and in samples with pHu .5.4 and >6.0 in crossbreds. Meat with highest pHu was darkest
in colour and showed lower water-holding capacity. Meat with the highest ultimate pH received the
highest scores for sensory properties.

Keywords :
bulls / meat quality /ultimate pH

Date Deposited : 06 Aug 2011 10:36

Last Modified : 06 Aug 2011 10:36

Official URL: http://www.ighz.edu.pl/

Volume 27, Number 4, - 2009

Download:
Full Text Original
Abstract : pdf doc