Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P < 0.05) compared with other groups at 1...

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Detalhes bibliográficos
Main Authors: Li, Peng, Wang, Tiantian, Mao, Yanwei, Zhang, Yimin, Niu, Lebao, Liang, Rongrong, Zhu, Lixian, Luo, Xin
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi Publishing Corporation 2014
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4147285/
https://ncbi.nlm.nih.gov/pubmed/25197695
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/174253
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