Transcription of THE BIOCHEMICAL BASIS OF TENDERNESS IN BEEF: A Ph.D. …
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THE BIOCHEMICAL BASIS OF TENDERNESS IN BEEF: A Ph.D. …
THE BIOCHEMICAL BASIS OF TENDERNESS IN BEEF: A PROJECTL omiwes, D., Farouk, M. M., Frost, D. A., oes,,aou,,ost,,Dobbie, P. M. & Young, O. & Bio based Products GroupAgResearch Ruakura Hamilton, New ZealandMeat pH is an indicator of eating qualityUltimate pH (low pH) (intermediate pH)>62 Tender meatInconsistently > (high pH, DFD meat)Tender meatMicrobial spoilageDarkLess profile of New Zealand beef cattle Results from a survey of New Zealand beef cattle to determinethepHprofileofbeefcattlewithspe cificfocusdetermine the pH profile of beef cattle, with specific focus on bull is pH compartmentalised Why are low and high pHumeat tender?
Project overview 1.pH profile of New Zealand beef cattle • Results from a survey of New Zealand beef cattle to determine the pH profile of beef cattle, with specific focus
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