The effects of the ultimate pH of meat on tenderness changes during ageing

Watanabe, Akira; Daly, C. C.; Devine, C.E.

doi:10.1016/0309-1740(95)00012-7

Cited by 259 publications

(114 citation statements)

References 27 publications

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“…Przybylski et al 1994). Shear force values were higher in both M. longissimus and semimembranosus indicating a pH-dependent toughening effect as previously described by Purchas and Aungsupakorn (1993) and Watanabe et al (1996). However, after 5 days ageing a consumer panel detected no difference in M. longissimus due to nutrition plane.…”

Section: Nutritionsupporting

confidence: 68%

Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

Young

Hopkins²,

Pethick

2005

Aust. J. Exp. Agric.

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Abstract. The sheep meat eating quality research program has identified a number of outcomes and critical control points in the supply chain from live sheep genetics to cooked meat. The critical control points, which are largely independent of each other, can be translated into quality management systems to increase average eating quality of all cuts and lower variability. The choice of sire was a critical control point in that selecting for high growth rate and muscling can adversely affect eating quality. The challenge is to make sure that high yield traits are not promoted at the expense of eating quality. Animal age was a critical control point but it was clear that the definition of hogget could be revised to include slightly older animals with teeth in eruption but not in wear. Moreover, M. longissumus dorsi from older animals had only slightly lower eating quality than that from lamb such that this cut could be positioned as a premium product at all maturities, complementing the universally tender muscle psoas major. There was no doubt, however, that over all muscles, lamb remained the premium product. The critical control point for nutrition is that it be adequate, typically to ensure growth of at least 50 g/animal.day. Meat quality is improved through higher glycogen concentrations in muscles at slaughter, higher intramuscular fat content, and possibly reduced collagen crosslinking. Critical control points between muster and slaughter are more difficult to define but are generally aimed at stress reduction to minimise occurrence of the high ultimate pH condition. They include avoiding temperature extremes, loud noises and use of dogs, implementation of good lairage design and the use of skilled animal handlers. Stress is best monitored by ultimate pH measurements in abattoirs, rather than at remote points down the supply chain. After slaughter, the use of electrical stimulation to accelerate post mortem glycolysis is a critical control point. Its use is indicated where 2 conditions are simultaneously met: carcasses are Achilleshung throughout processing, and the meat is destined for early consumption, as would normally be the case for the domestic market. By accelerating glycolysis, the temperature at rigor can be optimised for rapid tenderisation of low-connective tissue muscles through ageing. The alternative to electrical stimulation of these muscles for the local market is Tenderstretch hanging where rapid ageing is less temperature dependent. Where electrical stimulation is applied the monitoring of its effects with a temperature probe and a pH metre is a critical control point. Even where stimulation is not applied, measurement of average muscle temperature and pH is useful for defining any process. This is because the first 24 h after slaughter sets the scene for later meat storage/distribution, which has its own critical control point: the temperature at which meat is held between abattoir and consumption. Where meat is destined for early sale, the temperature of processing and storage can and s...

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Section: Nutritionsupporting

confidence: 68%

Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

Young

Hopkins²,

Pethick

2005

Aust. J. Exp. Agric.

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“…O pH final da carne em torno de 5,5 (Tabela 6), próximo ao ponto isoelétrico das proteínas e, de acordo com Watanabe et al (1996), com ausência da força de atração existente entre as fibras musculares, proporcionadas pela diferença das cargas positivas e negativas, favoreceu o distanciamento entre os miofilamentos que constituem o tecido muscular, aumentando o comprimento dos Tabela 5 -Atributos sensoriais da carne de cordeiros terminados em confinamento com dietas formuladas com duas relações volumoso:concentrado Tabela 6 -Parâmetros físico-químicos da carne de cordeiros em função da relação volumoso:concentrado na dieta sarcômeros e conduzindo a menor dureza da carne. É possível que a maior solubilidade do colágeno, e consequentemente a menor concentração de ligações cruzadas intermoleculares (termoestáveis), tenha favorecido a menor dureza observada na carne dos cordeiros avaliados (Sañudo et al, 1996).…”

Section: Resultsunclassified

Qualidade física e sensorial da carne de cordeiros de três genótipos alimentados com rações formuladas com duas relações volumoso: concentrado

Costa

Santos²,

Sousa

et al. 2011

R. Bras. Zootec.

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IntroduçãoO mercado, potencialmente promissor para carne ovina no Brasil, aliado ao novo perfil dos consumidores, mais perceptíveis à qualidade, tem induzido o aprimoramento técnico e organizacional na atual cadeia produtiva. O desenvolvimento de técnicas adequadas de manejo nutricional para cordeiros em terminação que conduzam a modificações desejáveis no conteúdo dos ácidos graxos da carne tem promovido, em alguns casos, a depreciação nos atributos sensoriais da carne, a exemplo do aroma e sabor (Vasta & Priolo, 2006). Neste contexto, a utilização de níveis adequados de volumoso na dieta de cordeiros em terminação, pode promover modificações desejáveis no perfil dos ácidos graxos da carne (Gallo et al., 2007) e alterações na qualidade sensorial da carne. Essas informações permitirão viabilizar a diferenciação dos produtos e desenvolver estratégias específicas para cada R. Bras.

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“…There are numerous reports that variation in muscle pH and glycogen content gives rise to considerable variations in meat tenderness in species such as beef and lamb (e.g. Smulders et al, 1990;Devine, 1994;Watanabe et al, 1996). Within the normal range (non-DFD) for ultimate pH in beef and red deer M. longissimus, values around 5.5 have been reported to yield more tender meat than in the 5.8-6.0 range (Purchas, 1990;Jeremiah et al, 1991;Barnier et al, 1992;.…”

Section: Discussionmentioning

confidence: 99%

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Wiklund

Manley

Littlejohn

2004

Ran

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Abstract:The ultimate pH value of meat (measured at approx. 24 hours post slaughter) gives information about the technological quality, i.e. shelf life, colour, water-holding properties and tenderness and is a direct consequence of muscle glycogen (energy) levels at slaughter. It may therefore also indicate whether or not the animal has been exposed to stressful energy depleting events prior to slaughter. In the present study, 141 animals (130 red deer (Cervus elaphus) and 11 fallow deer (Dama dama) were included to investigate the relationship between ultimate pH and residual glycogen concentration in red deer and fallow deer M. longissimus. In addition, the muscle glycogen content and ultimate pH values in three red deer muscles (Mm. triceps brachii, longissimus and biceps femoris) were studied. M. triceps brachii had higher ultimate pH and lower glycogen content compared with the other two studied muscles. The frequency of intermediate DFD (5.8≤ pH<6.2) was 5.4% in red deer M. longissimus, compared with 9.1% in fallow deer, while the frequency of DFD (pH≥ 6.2) was much lower in red deer (3.8%) than in fallow deer (54.5%). A curvilinear relationship between ultimate pH and total glucose concentration (glycogen and glucose) 30 min post slaughter in red deer and fallow deer M. longissimus was found. The relationship between muscle pH and lactic acid concentration however, was indicated to be linear. A significant variation in total glucose concentration at ultimate pH below 5.80 was observed, including values in the range from 18 to 123 mmol/kg wet tissue. It was concluded that further studies are needed to further explore the relationship between muscle glycogen content and technological and sensory quality attributes of meat from different deer species.

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The effects of the ultimate pH of meat on tenderness changes during ageing

Cited by 259 publications

References 27 publications

Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

Qualidade física e sensorial da carne de cordeiros de três genótipos alimentados com rações formuladas com duas relações volumoso: concentrado

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

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