Relationship between intermediate pH toughness in the striploin
and other muscles of the beef carcass
N.J. Simmons, M.M. Auld, B.C. Thomson, J.C. Cairney and C.C.
Daly
AgResearch, Food Systems & Technology, Ruakura Research Centre,
Private Bag 3123, Hamilton
Proceedings of the New Zealand Society of Animal Production.
2000 60: 117-119
Striploin (m. longissimus dorsi et lumborum) with ultimate pH
values of 5.8 – 6.2 can be tough, and this toughness may persist despite
prolonged ageing (>45 days) although little is known about the effect
of intermediate pH on other muscles. The aim of this work was to examine
the relationship of intermediate-pH toughness in the striploin with
other muscles. The shear force values were measured in seven muscles,
collected from 20 heifers and aged at –1°C for 2, 7, 14, 30 or 60 days.
The shear force of intermediate pH striploins after 2 days correlated
with all other muscles except the chuck tender (m. supraspinatus)
(P<0.001). However, the significance of these correlations was reduced
with ageing and, by 14 days, only the shear force of the cuberoll (m.
longissimus thoracis) correlated with the striploin (P<0.001). These
results suggest that all muscles apart from the striploins and cuberolls
from intermediate-pH carcasses will tenderise to acceptable levels after
14 days of chilled storage.
Keywords: NZSAPAB;
pH; tenderness; beef.
Last Updated 12-07-2000
