AN INVESTIGATION OF THE FINAL pH AT THE BOVINE LONG DORSAL MUSCLE OF COMMERCIAL BEEF CARCASSES

Authors

  • Albenones José de Mesquita UFG
  • Antônio Nonato de Oliveira UFG
  • Romão da Cunha Nunes UFG

Keywords:

Meat quality, dorsal long muscle (m. longissimus dorsis)

Abstract

Final pH was determined in the bovine dorsal long muscle at the level of the third lumbar vertebra in commercial carcasses, verifying an arithmetic mean of 5.75. It was observed that high pH values (>=6.0) occurred in low frequency (0.43%) and showed no correlation to the sazonality.

KEY-WORDS: Meat quality; dorsal long muscle (m. longissimus dorsis).

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Published

2007-12-14

How to Cite

MESQUITA, A. J. de; OLIVEIRA, A. N. de; NUNES, R. da C. AN INVESTIGATION OF THE FINAL pH AT THE BOVINE LONG DORSAL MUSCLE OF COMMERCIAL BEEF CARCASSES. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 25, n. 2, p. 7–12, 2007. Disponível em: https://revistas.ufg.br/pat/article/view/2894. Acesso em: 23 nov. 2024.

Issue

v. 25, n. 2, Jul./Dec. 1995

Section

Research Article

License

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