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

DOI:

https://doi.org/10.5216/pat.v25i2.2894

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

Issue

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

Section

Research Article

License

Authors will not be paid for published articles and must waive their copyright in favor of the PAT journal. On the other hand, they are solely responsible for the content of those articles, even if the Editor holds the right to adjust them to the norms of the journal. Authors are allowed to publish their articles simultaneously in their institutional repositories, as soon as the original publication at the PAT journal is mentioned.

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], v. 25, n. 2, p. 7–12, 14 Dec.2007.