Effect of Postmortem Metabolic Rate on Meat Color

  title={Effect of Postmortem Metabolic Rate on Meat Color},
  author={Beomyoung Park and J. M. Lee and I. L. Hwan Hwang},
The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls (556±53 kg and 0.63±0.32 cm for live weight and backfat thickness, respectively) were used. As there was a linear relationship (r = 0.77) between lean meat color and ultimate pH, cattles were thus segregated into normal (pH≤5.8, Normal, n = 13) and DFD (pH>5.8, n = 11) groups. Normal pH group had… CONTINUE READING


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