INVESTIGAÇÃO SOBRE O pH FINAL NO MÚSCULO LONGO DORSAL DE CARCAÇAS BOVINAS COMERCIAIS

@inproceedings{Mesquita2007INVESTIGAOSO,
  title={INVESTIGAÇ{\~A}O SOBRE O pH FINAL NO M{\'U}SCULO LONGO DORSAL DE CARCAÇAS BOVINAS COMERCIAIS},
  author={Albenones Jos{\'e} de Mesquita and Ant{\^o}nio Nonato de Oliveira and Rom{\~a}o da Cunha Nunes},
  year={2007}
}
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).