The Scientific World Journal / 2014 / Article / Fig 1

Research Article

Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

Figure 1

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 ().