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


     

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 Similar articles in PubMed
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 Eilers, J. D.
Right arrow Articles by Smith, G. C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Eilers, J. D.
Right arrow Articles by Smith, G. C.

Journal of Animal Science, Vol 74, Issue 4 790-798, Copyright © 1996 by American Society of Animal Science

JOURNAL ARTICLE

Modification of early-postmortem muscle pH and use of postmortem aging to improve beef tenderness

J. D. Eilers, J. D. Tatum, J. B. Morgan and G. C. Smith
Department of Animal Sciences, Colorado State University, Fort Collins 80523, USA.

This study was conducted to determine whether modification of early-postmortem muscle pH and(or) control of postmortem aging time could be used to improve tenderness of strip loin (longissimus, LM), top sirloin (GM), and top round (SM) steaks. Muscle pH, at 1.5 and 3 h postmortem, was modified using three 60-Hz electrical stimulation (ES) treatments (240 V, 35 V, or combined use of 240 and 35 V). Vacuum-packaged sections of the LM, GM, and SM were aged for 6, 12, 18, or 24 d postmortem. Use of ES increased rate of postmortem muscle pH decline and decreased shear force of LM steaks but had no effect on tenderness of GM or SM steaks. Reducing 3-h pH of the LM reduced variability in LM shear force but had little effect on tenderness of GM or SM steaks. However, lower values for 24-h pH of the LM were associated with increased tenderness of all three cuts. Tenderness of all cuts also improved as length of the postmortem aging period was increased. For LM and SM steaks, the greatest improvements in tenderness were achieved by 12 d; however, tenderness of GM steaks continued to increase up to 24 d postmortem.


This article has been cited by other articles:


Home page
 J ANIM SCIHome page
P. S. Kuber, J. R. Busboom, S. K. Duckett, P. S. Mir, Z. Mir, R. J. McCormick, C. T. Gaskins, J. D. Cronrath, D. J. Marks, and J. J. Reeves
Effects of biological type and dietary fat treatment on factors associated with tenderness: II. Measurements on beef semitendinosus muscle
J Anim Sci, March 1, 2004; 82(3): 779 - 784.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
N. R. Sell, W. B. Mikel, Y. L. Xiong, and J. M. Behrends
Vitamin D3 supplementation of cull cows: Effects on longissimus and semitendinosus muscle tenderness
J Anim Sci, January 1, 2004; 82(1): 225 - 230.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1996 by the American Society of Animal Science.