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AN INVESTIGATION OF THE FINAL pH AT THE BOVINE LONG DORSAL MUSCLE OF COMMERCIAL BEEF CARCASSES INVESTIGAÇÃO SOBRE O pH FINAL NO MÚSCULO LONGO DORSAL DE CARCAÇAS BOVINAS COMERCIAIS

By Albenones José de Mesquita, Antônio Nonato de Oliveira and Romão da Cunha Nunes

Abstract

<!-- @page { margin: 2cm } --> <p class="western" align="justify">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.</p> <p class="western" align="justify">KEY-WORDS: Meat quality; dorsal long muscle (m. longissimus dorsis).</p> <!-- @page { margin: 2cm } --> <p class="western" align="justify">Determinou-se o pH final no músculo longo dorsal de carcaças bovinas comerciais, ao nível da terceira vértebra lombar, constatando-se média aritmética de 5,75. Observou-se, também, que valores altos de pH (>=6,0) ocorreram em baixa freqüência (0,43%) e não mostraram relação com a época do ano.</p> <p class="western" align="justify">PALAVRAS-CHAVE: Qualidade da carne; pH; músculo longo dorsal.</p&gt

Topics: Qualidade da carne, pH, músculo longo dorsal, Agriculture (General), S1-972, Agriculture, S, DOAJ:Agriculture (General), DOAJ:Agriculture and Food Sciences
Publisher: Universidade Federal de Goiás
Year: 2007
DOI identifier: 10.5216/pat.v25i2.2894
OAI identifier: oai:doaj.org/article:2638a78735f24b99b398688f6c167ad9
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