Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle
Effect of ultimate pH (pHu) and ageing time on shear force value of M. Longissimus dorsi from Chinese Yellow crossbreed cattle, stored at 4°C. Table values are pHu group means ± standard deviation (SD). (H = high pHu group, meat pH > 6.2; I = intermediate pHu group, pH 5.8–6.2; L = low pHu group, pH < 5.8). Different letters at the same ageing time indicate significant differences ().