Go to Top Go to Bottom
Animal Breeding and Genetics
Asian-Australasian Journal of Animal Sciences 2002;15(2): 279-282.
DOI: https://doi.org/10.5713/ajas.2002.279    Published online January 1, 2002.
Real Effect of pH on CIE L, a and b of Loins during 24 h Chilling of Beef Carcasses
J. S. Min, I. S. Kim, Y. T. Yoon, M. Lee
Twenty six male Hanwoo (Korean cattle) carcasses were measured for pH, temperature and instrumental color changes of loins during 24 h post-mortem carcass chilling at 4 C in the cooler. The average internal temperature of loins was about 5 C after 24 h of chilling, and with the exclusion of those with an ultimate pH>6.0 (dark-cutters), the average pH value was 5.5. When all carcasses were considered for the partial correlation coefficient between color and pH, with the temperature effect excluded, CIE L*, a* and b* seemed to be affected significantly by pH during chilling process (p<0.001). However, when carcasses with dark-cutting condition were excluded, the correlation coefficients were much lower. In contrast, when the partial correlation coefficients between color and temperature, excluding the effect of pH on them, were analyzed, the relationship between color and temperature did not change much after values of DFD (dark, firm, dry) beef were excluded. The results suggested that the known interrelationship of color and pH in chilled beef loins be mainly due to the influence of temperature on pH and color.
Keywords: Post-Mortem Chilling; Beef Loin Color; pH; Temperature
METRICS Graph View
  • 0 Crossref
  • 4 Scopus
  • 2,177 View
  • 10 Download
Related articles

Editorial Office
Asian-Australasian Association of Animal Production Societies(AAAP)
Room 708 Sammo Sporex, 23, Sillim-ro 59-gil, Gwanak-gu, Seoul 08776, Korea   
TEL : +82-2-888-6558    FAX : +82-2-888-6559   
E-mail : animbiosci@gmail.com               

Copyright © 2020 by Animal Bioscience. All rights reserved.

Close layer
prev next