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

Peng Li; Tiantian Wang; Yanwei Mao; Yimin Zhang; Lebao Niu; Rongrong Liang; Lixian Zhu; Xin Luo

doi:10.1155/2014/174253

The Scientific World Journal (Jan 2014)

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

Peng Li,
Tiantian Wang,
Yanwei Mao,
Yimin Zhang,
Lebao Niu,
Rongrong Liang,
Lixian Zhu,
Xin Luo

Affiliations

Peng Li: Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China
Tiantian Wang: Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China
Yanwei Mao: Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China
Yimin Zhang: Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China
Lebao Niu: Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China
Rongrong Liang: Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China
Lixian Zhu: Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China
Xin Luo: Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China

DOI: https://doi.org/10.1155/2014/174253
Journal volume & issue: Vol. 2014

Abstract

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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 (P2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.

Published in The Scientific World Journal

ISSN: 2356-6140 (Print); 1537-744X (Online)
Publisher: Hindawi Limited
Country of publisher: United Kingdom
LCC subjects: Technology; Medicine; Science
Website: https://onlinelibrary.wiley.com/journal/8086

About the journal