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Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness

✍ Scribed by M.M. Pike; T.P. Ringkob; D.D. Beekman; Y.O. Koh; W.T. Gerthoffer

Book ID: 118407210
Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 736 KB
Volume: 34
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(93)90015-a

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## Abstract Twenty‐six pietrain pigs exhibiting wide variability in pH~45~ (pH value 45 min post __mortem__) values were used to assess the mechanical behaviour of cooked and raw __Longissimus__ muscle at 24 h and 8 days __post mortem.__ Rheological behaviour was studied in compression under strain