In this study the effect of the rate of post mortem pH fall on the water-holding capacity of meat from moderately chilled veal carcasses was investigated. Also the relationship between muscle protein denaturation and drip loss of veal was examined. Three groups of 10 Friesian Holstein male veal calves each were selected on the basis of their pH in M. longissimus thoracis et lumborum (LTL) at 3hr post mortem (pH 3): (1) fast pH-fall, pH 3 < 6·2; (2) intermediate pH-fall, 6·5 < pH 3 < 6·6; (3) slow pH-fall, pH 3 > 6·7. After 48 hr of chilling the LTL was excised from the carcass and sampled for determination of drip loss, filter paper wetness, sarcomere length, protein solubility and transmission value. Differences in pH 3 were not associated...
After an animal is harvested for meat, the skeletal muscle initiates a myriad of biochemical pathway...
This study aimed to investigate the multivariate relationship between the glycolytic potential, and ...
Content removed due to copyright restrictions Petersen, G. V. (1982). A plug sampling technique for...
International audienceThe study aimed to investigate the mechanisms underlying drip loss in meat oth...
Water-holding capacity is the ability of meat to hold moisture and is subject to postmortem metaboli...
During the conversion of muscle to meat, the rate and the extent of pH decline are able to influence...
The research in this thesis had two aims. The first was to develop an instrumental method to measur...
The objectives of this study were to determine if post mortem temperature affects extent of glycogen...
1. This experiment evaluated the influence of the rate of post mortem pH fall on the processing abil...
The results of two experiments studying the effects of housing conditions on post mortem muscle meta...
Many studies on color biochemistry and protein biomarkers were undertaken in post-mortem beef muscle...
Early post-mortem pH development plays an important role in determining the rate and extent of mus...
This study investigated the relationship between postmortem proteolysis, muscle pH decline, sarcomer...
Drip loss is an important quality criterion for the meat processing industry and also the consumer. ...
The aim of this study was to determine the effect of time off feed (TOF) prior to slaughter on muscl...
After an animal is harvested for meat, the skeletal muscle initiates a myriad of biochemical pathway...
This study aimed to investigate the multivariate relationship between the glycolytic potential, and ...
Content removed due to copyright restrictions Petersen, G. V. (1982). A plug sampling technique for...
International audienceThe study aimed to investigate the mechanisms underlying drip loss in meat oth...
Water-holding capacity is the ability of meat to hold moisture and is subject to postmortem metaboli...
During the conversion of muscle to meat, the rate and the extent of pH decline are able to influence...
The research in this thesis had two aims. The first was to develop an instrumental method to measur...
The objectives of this study were to determine if post mortem temperature affects extent of glycogen...
1. This experiment evaluated the influence of the rate of post mortem pH fall on the processing abil...
The results of two experiments studying the effects of housing conditions on post mortem muscle meta...
Many studies on color biochemistry and protein biomarkers were undertaken in post-mortem beef muscle...
Early post-mortem pH development plays an important role in determining the rate and extent of mus...
This study investigated the relationship between postmortem proteolysis, muscle pH decline, sarcomer...
Drip loss is an important quality criterion for the meat processing industry and also the consumer. ...
The aim of this study was to determine the effect of time off feed (TOF) prior to slaughter on muscl...
After an animal is harvested for meat, the skeletal muscle initiates a myriad of biochemical pathway...
This study aimed to investigate the multivariate relationship between the glycolytic potential, and ...
Content removed due to copyright restrictions Petersen, G. V. (1982). A plug sampling technique for...