Evaluating pH in Aubrac Cattle meat: Longissimus Dorsi & Semitendinosus at 0, 24, & 48 Hrs Postmortem

Abstract

This study aimed to measure the pH of meat from both male and female Aubrac cattle. The study focused on the M. Semitendinosus and M. Longissimus dorsi muscles, comparing the pH values of the meat recorded at 0-, 24-, and 48-hours postmortem. Regarding the acidity of M. Longissimus dorsi in males, significant differences were observed between the average pH values at 0-, 24-, and 48-hours post-slaughter, with a slight decrease in the average from 6.05 at 0 hours to 5.5 at 48 hours. Similarly, significant differences were observed in females between the average pH values of M. Longissimus dorsi at 0-, 24-, and 48-hours post-slaughter. Analysing the acidity of M. Semitendinosus, significant differences were observed in both sexes between the average pH values at 0-, 24-, and 48-hours post-slaughter; for example, in males, average values ranging from 5.99 to 5.50 were obtained. In conclusion, these results highlight that the sex of the cattle influenced the average pH value at 0 hours for both muscle categories, collected from Aubrac cattle.

Keywords

• aubrac, longissimus dorsi, meat, ph, semitendinosus