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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Detalles Bibliográficos
Autores principales: Li, Peng, Wang, Tiantian, Mao, Yanwei, Zhang, Yimin, Niu, Lebao, Liang, Rongrong, Zhu, Lixian, Luo, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4147285/
https://www.ncbi.nlm.nih.gov/pubmed/25197695
http://dx.doi.org/10.1155/2014/174253

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4147285/
https://www.ncbi.nlm.nih.gov/pubmed/25197695
http://dx.doi.org/10.1155/2014/174253

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