Abstract:Beef tenderness, in terms of WarnerBratzler shear force values, was measured following ageing periods of 1 or 20 days for samples of m. longissimus lumborum from pairs of steers or heifers (n = 38) with the two members of each pair being from the same mob. One sample of each pair had an intermediate ultimate pH (pHult;.2) and the other a normal pHult (<5.6). Samples of the intermediate pHult group had the expected lower cooking losses and darker colour (lower L*, a*, and b* values). In contrast to previous stu… Show more
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