An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers

Purchas, R. W.

doi:10.1016/0309-1740(90)90061-a

Cited by 199 publications

(139 citation statements)

References 26 publications

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“…Herring et al (1965) reported that a decrease in sarcomere length, due to the shortening of the muscle, results in a larger muscle fibre diameter and therefore less tender meat. Several other studies are in agreement with Herring et al (1965) regarding the influence of sarcomere length on the tenderness of meat (Locker and Hagyard 1963;Purchas 1990). Furthermore, literature also indicates a negative relationship between the amount of fibres present in muscle and the tenderness of meat.…”

Section: Fibre Types and Meat Qualitysupporting

confidence: 76%

“…This condition is also known to have a detrimental effect on the tenderness of meat as the high pH creates a very rigid structure. The research by Purchas (1990) also concluded that the tenderness of meat decreases as the ultimate pH increases from 5.5 to 6.2 while Yu and Lee (1986) found that at an ultimate pH between 5.8 and 6.3, tenderness is at its lowest. This is mainly related to the influence of the ultimate pH on the activity of the proteolytic enzymes which, at these higher values, is not optimum for their activity.…”

Section: Stress and Meat Qualitymentioning

confidence: 99%

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Gamebirds: A sustainable food source in Southern Africa?

2013

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In order to alleviate the current food security situation the world is faced with, it is essential to investigate meat sources which have the potential to be used in a sustainable manner. This review provides substantial arguments to prove the viability of sport hunted wildfowl as a food source in Southern Africa. However, before the use of wildfowl meat can be realised, there are certain challenges to overcome in order to ensure meat of the best possible quality reaches the consumer. Important aspects to consider regarding the eating quality of wildfowl meat are identified and include the physical activity of the different portions and muscle fibre types, diet, breeding, age and gender as well as the post mortem handling/ageing of the meat. The safety issues involved in producing gamebird meat i.e. shot contamination (microbial or lead), are also discussed. Other areas that warrant scientific research include investigating the intrinsic and extrinsic factors that may have an influence on the ultimate meat quality and exploring possible techniques of improving the eating quality of wildfowl meat. The insights these investigations will provide have the potential to increase the commercial viability, directly or indirectly, of African wildfowl meat and thus contribute to food security.

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Section: Fibre Types and Meat Qualitysupporting

confidence: 76%

Section: Stress and Meat Qualitymentioning

confidence: 99%

Gamebirds: A sustainable food source in Southern Africa?

2013

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“…Smulders et al, 1990;Devine, 1994;Watanabe et al, 1996). Within the normal range (non-DFD) for ultimate pH in beef and red deer M. longissimus, values around 5.5 have been reported to yield more tender meat than in the 5.8-6.0 range (Purchas, 1990;Jeremiah et al, 1991;Barnier et al, 1992;. In a red deer study it was indicated that the tenderness profile change after ageing at 4 °C was similar to that reported for lamb, in that all LD samples tenderised to an acceptable level.…”

Section: Discussionmentioning

confidence: 99%

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Wiklund

Manley

Littlejohn

2004

Ran

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Abstract:The ultimate pH value of meat (measured at approx. 24 hours post slaughter) gives information about the technological quality, i.e. shelf life, colour, water-holding properties and tenderness and is a direct consequence of muscle glycogen (energy) levels at slaughter. It may therefore also indicate whether or not the animal has been exposed to stressful energy depleting events prior to slaughter. In the present study, 141 animals (130 red deer (Cervus elaphus) and 11 fallow deer (Dama dama) were included to investigate the relationship between ultimate pH and residual glycogen concentration in red deer and fallow deer M. longissimus. In addition, the muscle glycogen content and ultimate pH values in three red deer muscles (Mm. triceps brachii, longissimus and biceps femoris) were studied. M. triceps brachii had higher ultimate pH and lower glycogen content compared with the other two studied muscles. The frequency of intermediate DFD (5.8≤ pH<6.2) was 5.4% in red deer M. longissimus, compared with 9.1% in fallow deer, while the frequency of DFD (pH≥ 6.2) was much lower in red deer (3.8%) than in fallow deer (54.5%). A curvilinear relationship between ultimate pH and total glucose concentration (glycogen and glucose) 30 min post slaughter in red deer and fallow deer M. longissimus was found. The relationship between muscle pH and lactic acid concentration however, was indicated to be linear. A significant variation in total glucose concentration at ultimate pH below 5.80 was observed, including values in the range from 18 to 123 mmol/kg wet tissue. It was concluded that further studies are needed to further explore the relationship between muscle glycogen content and technological and sensory quality attributes of meat from different deer species.

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“…However, muscle pH values measured at 7 and 24 h post mortem and after thawing, and muscle temperature values measured at 2, 4, 7 and 24 h post mortem and after thawing there were no differences between the two treatments. Better meat quality, especially meat tenderness, is correlated with the rate of decline in pH and muscle temperature with time (Purchas, 1990). In the present study the initial muscle pH values were recorded at 2 h post mortem.…”

Section: Resultsmentioning

confidence: 81%

Growth and carcass characteristics of male dairy calves on a yeast culture-supplemented diet

Titi¹,

Abdullah²,

Lubbadeh³

et al. 2008

SA J. An. Sci.

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This experiment was carried out to study the effect of the inclusion of a yeast culture in the diet of feeder dairy calves on their growth and carcass characteristics. Thirty male Friesian calves were randomly allocated to two groups of 15 each (treatment and control). The calves were fed a total mixed ration for a period of 294 days and then slaughtered to obtain carcass measurements. The yeast culture was added to the diet of the treatment group at a level of 20 kg yeast culture/ton of feed. The addition of the yeast culture did not affect final weight, average gain or average daily gain, but reduced total and daily dry matter intakes. Feed conversion ratio was not affected by treatment. Yeast culture supplementation had no effect on fasting weight or cold carcass weight, dressing percentage nor on non-carcass components. Differences in back-fat thickness and in the weight and percentage of carcass cuts were not significant between treatments. Similarly, carcass characteristics and quality measures did not show any significant differences between treatments. In this experiment the inclusion of a yeast culture in the finishing off diet of dairy calves had no effect on their growth rate, feed conversion ratio, carcass characteristics or meat quality. ________________________________________________________________________________

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An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers

Cited by 199 publications

References 26 publications

Gamebirds: A sustainable food source in Southern Africa?

Gamebirds: A sustainable food source in Southern Africa?

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Growth and carcass characteristics of male dairy calves on a yeast culture-supplemented diet

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