Effects of fattening on post-mortem pH of beef muscles |
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| Authors: | Watanabe A Sato H Tsuneishi E Matsumoto M |
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| Affiliation: | Tohoku National Agricultural Experiment Station, 4 Akahira, Shimo-kuriyagawa, Morioka, Iwate Prefecture 020-01, Japan. |
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| Abstract: | The pH of beef psoas major (PM) and longissimus dorsi (LD) muscles at 1·0 h after slaughter were examined among the following four groups: pithed fattening cattle (FP), non-pithed fattening cattle (FN), pithed calves (CP) and non-pithed calves (CN). Differences were observed only in PM muscles. The levels of pH were in the order of FP
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