Journal of Integrative Agriculture ›› 2018, Vol. 17 ›› Issue (07): 1691-1695.DOI: 10.1016/S2095-3119(17)61890-2

• 论文 • 上一篇    

  

  • 收稿日期:2017-10-23 出版日期:2018-07-04 发布日期:2018-07-05

Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir

ZHANG Yi-min1, David L. Hopkins1, 2, ZHAO Xiao-xiao1, Remy van de Ven3, MAO Yan-wei1, ZHU Li-xian1, HAN Guang-xing4, LUO Xin1 
  

  1. 1 College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, P.R.China
    2 NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, Australia
    3 NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange 2800, Australia
    4 Sishui Xinlv Food Co., Ltd., Jining 273200, P.R.China
  • Received:2017-10-23 Online:2018-07-04 Published:2018-07-05
  • Contact: Correspondence LUO Xin, Tel/Fax: +86-538-8242745, E-mail: luoxin@sdau.edu.cn
  • About author:ZHANG Yi-min, E-mail: ymzhang@sdau.edu.cn
  • Supported by:
    This work was supported by the Shandong Province Natural Science Fund, China (ZR2015CQ013), the earmarked fund for China Agriculture Research System (beef) (CARS-37), the General Financial Grant from the China Postdoctoral Science Foundation (2016M592229), the Special Fund for Innovation Team of Modern Agricultural Industrial Technology System in Shandong Province (SDAIT-09-09) and the funds of Shandong “Double Tops” Program, China (SYL2017XTTD12).

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Abstract: This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset.  A natural cubic spline model was used to model the pH/temperature decline for those carcasses which passed through pH 6.0.  Six of the 97 carcasses that exhibited a high (≥6.10) ultimate pH (pHu) (dark-cutting) in the M. longissimus lumborum (LL) were sampled, along with the same numbers of normal pHu and intermediate pHu carcasses (5.40–5.79; 5.80–6.10, respectively), to examine color development within 24 h postmortem.  It was shown that 66.7% of the modeled carcasses were outside the ideal pH/temperature window with a temperature@pH6.0 lower than ideal, suggesting the need for acceleration of the pH decline.  The stable and low a*, b* and chroma values of high pHu beef within the first 12 h indicated dark-cutting beef might be detected earlier than expected.   

Key words: pH decline ,  color ,  ultimate pH ,  dark-cutting beef