J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1976. 43:1206-1210.
© 1976 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Pierson, C. J.
Right arrow Articles by Fox, J. D.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Pierson, C. J.
Right arrow Articles by Fox, J. D.

Effect of Postmortem Aging Time and Temperature on pH, Tenderness and Soluble Collagen Fractions in Bovine Longissimus Muscle1

C. J. Pierson2 and J. D. Fox

University of Kentucky3, Lexington 40506

Abstract

The effect of postmortem aging time and temperature on pH, tenderness and soluble collagen fractions was determined on wholesale beef ribs. The pH declined more rapidly at 3 C than at 20 C. The lowest pH was reached after 3 days at 3 C and 5 days at 20 C followed by an increase as aging proceeded. Muscle aged for either 3 or 5 days at 20 C was significantly more tender than muscle aged at 3 C for a similar period. Aging temperature had no effect on tenderness at the final comparison of day 7 at 20 C vs day 21 at 3 C. Shear force decreased in a linear (P<.01) fashion as aging time at 3 C increased. However, a significant quadratic effect between shear force and aging time was observed at 20 C with the lowest shear force occurring after aging for 5 days. Neutral salt-and acid-soluble collagen fractions were not affected by either temperature or length of postmortem aging.

Footnotes

1 Published with the approval of the Director of Kentucky Agricultural Experiment Station as Journal Article 76-5-37.

2 Present address: Meat Science Laboratory, A.R.S., U.S.D.A., Beltsville, MD 20705.

3 Department of Animal Sciences.




This article has been cited by other articles:


Home page
 J ANIM SCIHome page
G. Kannan, C. B. Chawan, B. Kouakou, and S. Gelaye
Influence of packaging method and storage time on shear value and mechanical strength of intramuscular connective tissue of chevon
J Anim Sci, September 1, 2002; 80(9): 2383 - 2389.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1976 by the American Society of Animal Science.