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 time					SEM	Significance
		1 d	3 d	5 d	7 d	9 d		pHu	Time	pHu × Time
PL%	H	0.58^cB	0.64^bC	0.84^bC	1.02^bC	1.67^aC
	I	0.88^cB	1.15^cB	1.70^bB	2.09^abB	2.24^aB	0.08	***	***	NS
	L	1.45^cA	1.83^cA	2.40^bA	2.74^bA	3.31^aA
CL%	H	16.05^B	15.81^B	17.59^B	16.83^B	17.64^B
	I	22.68^A	20.97^A	23.70^A	23.63^A	25.10^A	5.75	***	NS	NS
	L	25.33^A	22.54^A	25.73^A	25.49^A	27.6^A
L*	H	32.13^cC	35.63^bC	37.31^aC	35.24^bB	35.43^bC
	I	37.49^dB	39.15^cB	40.80^bB	43.38^bA	44.74^aB	4.42	***	***	***
	L	41.51^cA	43.01^bA	43.40^bA	43.95^aA	46.16^aA
a*	H	13.31^cC	17.39^a	16.89^abC	15.93^bC	12.79^cC
	I	14.83^dB	16.44^c	16.72^bcB	17.28^bB	19.61^aA	2.87	***	***	***
	L	17.41^A	16.13^c	17.68^aA	17.85^bA	16.41^bB
b*	H	3.97^bC	5.42^a	4.83^aC	4.65^aB	3.15^bB
	I	5.13^cB	5.66^c	6.73^bB	8.56^aA	8.44^aA	1.53	***	***	***
	L	7.35^bA	5.98^b	7.60^bA	8.64^aA	8.70^aA

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