Publications by authors named "Simon M Diffey"

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Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study.

Meat Sci 2021 Jun 20;176:108473. Epub 2021 Feb 20.

Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.

This study compared longissimus lumborum (LL) and semitendinosus (ST) muscles, in 48 lamb carcasses, to determine their pH decline parameters and achievement of ideal pH criteria (hitting the window). These include the pH at temperature 18 °C ([email protected]) and temperature at pH 6 ([email protected]). No practical difference were found between muscles for [email protected] or the [email protected], although there were differences between the experimental carcasses evaluated. Indeed, for all but three carcasses, there were insignificant differences between the LL and ST in terms of their [email protected] This outcome suggests that the lower value and more accessible ST muscle can be measured to determine lamb carcass pH decline parameters, instead of the LL. Because of the scale of this study, additional investigation is advised prior to any adoption.
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http://dx.doi.org/10.1016/j.meatsci.2021.108473DOI Listing
June 2021
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