Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study

Benjamin Holman, Matthew J. Kerr, Gordon Refshauge, Simon Diffey, Richard Hayes, Matthew Newell, David Hopkins

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    Abstract

    This study compared longissimus lumborum (LL) and semitendinosus (ST) muscles, in 48 lamb carcasses, to determine their pH decline parameters and achievement of ideal pH criteria (hitting the window). These include the pH at temperature 18 °C (pH@18) and temperature at pH 6 (temp@pH6). No practical difference were found between muscles for pH@18 or the temp@pH6, although there were differences between the experimental carcasses evaluated. Indeed, for all but three carcasses, there were insignificant differences between the LL and ST in terms of their pH@18. This outcome suggests that the lower value and more accessible ST muscle can be measured to determine lamb carcass pH decline parameters, instead of the LL. Because of the scale of this study, additional investigation is advised prior to any adoption.
    Original languageEnglish
    Article number108473
    Number of pages4
    JournalMeat Science
    Volume176
    Early online date20 Feb 2021
    DOIs
    Publication statusPublished - Jun 2021

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