The Scientific World Journal / 2014 / Article / Fig 2

Research Article

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

Figure 2

Effect of pHu and ageing time on myofibril fragmentation index of M. Longissimus dorsi samples from Chinese Yellow crossbreed cattle stored at 4°C. (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 ().