The Scientific World Journal / 2014 / Article / Tab 1

Research Article

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

Table 1

Effect of ultimate pH (pHu) and ageing time on purge loss (PL), cooking loss (CL), and meat color of M. Longissimus dorsi in Chinese Yellow crossbreed cattle (means ± SEM).

pHu group Ageing timeSEMSignificance
1 d3 d5 d7 d9 dpHuTimepHu × Time

PL%H0.58cB0.64bC0.84bC1.02bC1.67aC
I0.88cB1.15cB1.70bB2.09abB2.24aB0.08******NS
L1.45cA1.83cA2.40bA2.74bA3.31aA

CL%H16.05B15.81B17.59B16.83B17.64B
I22.68A20.97A23.70A23.63A25.10A5.75***NSNS
L25.33A22.54A25.73A25.49A27.6A

L*H32.13cC35.63bC37.31aC35.24bB35.43bC
I37.49dB39.15cB40.80bB43.38bA44.74aB4.42*********
L41.51cA43.01bA43.40bA43.95aA46.16aA

a*H13.31cC17.39a16.89abC15.93bC12.79cC
I14.83dB16.44c16.72bcB17.28bB19.61aA2.87*********
L17.41A16.13c17.68aA17.85bA16.41bB

b*H3.97bC5.42a4.83aC4.65aB3.15bB
I5.13cB5.66c6.73bB8.56aA8.44aA1.53*********
L7.35bA5.98b7.60bA8.64aA8.70aA

NS: not significant; . a, b, c, d = in rows (ageing time effect). A, B, C = in columns (pHu effect).