Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageing

The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (≤ 4 mm or 7–8 mm) on pH and water-holding properties of longissimus dorsi muscle were assessed during beef ageing. The longissimus dorsi muscles were aged on the carcass or in vacuum packaging. Muscle samples were taken on days 0 (24 h post-mortem), 2, 4, 8, 12 and 16 to measure these properties. Ageing time significantly influenced muscle pH and cooking loss; however, interaction fat × chill × time affected press juice. The pH was also influenced by vacuum-packaged ageing. Press juice positively correlated with cooking loss and pH.