Effect of Postmortem Aging Time and Temperature on pH, Tenderness and Soluble Collagen Fractions in Bovine Longissimus Muscle
1976; Oxford University Press; Volume: 43; Issue: 6 Linguagem: Inglês
10.2527/jas1976.4361206x
ISSN1544-7847
Autores Tópico(s)Animal Behavior and Welfare Studies
ResumoThe effect of postmortem aging time and temperature on pH, tenderness and soluble collagen fractions was determined on wholesale beef ribs. The pH declined more rapidly at 3 C than at 20 C. The lowest pH was reached after 3 days at 3 C and 5 days at 20 C followed by an increase as aging proceeded. Muscle aged for either 3 or 5 days at 20 C was significantly more tender than muscle aged at 3 C for a similar period. Aging temperature had no effect on tenderness at the final comparison of day 7 at 20 C vs day 21 at 3 C. Shear force decreased in a linear (P<.01) fashion as aging time at 3 C increased. However, a significant quadratic effect between shear force and aging time was observed at 20 C with the lowest shear force occurring after aging for 5 days. Neutral salt-and acid-soluble collagen fractions were not affected by either temperature or length of postmortem aging.
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