Recent Progress in Understanding Quality Differences among Beef with Different Ultimate pH and Underlying Mechanism

doi:10.7506/spkx1002-6630-20181109-109

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (23): 283-288.doi: 10.7506/spkx1002-6630-20181109-109

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Recent Progress in Understanding Quality Differences among Beef with Different Ultimate pH and Underlying Mechanism

WANG Jing, LUO Xin, ZHU Lixian, LI Hang, HAO Jiangang, ZHANG Yimin

(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China; 3. National Beef Cattle Industrial Technology System, Fengdu Station, Chongqing 408216, China; 4. National Beef Cattle Industrial Technology System, Wulagai Station, Wulagai 026300, China)

Online:2019-12-15 Published:2019-12-24

Abstract

Abstract: The quality of beef with different ultimate pH is significantly different. Beef with high ultimate pH is dark, firm and dry and easily spoils, while beef with intermediate ultimate pH (5.8–6.2) has poor tenderness. This paper summarizes the differences in the quality and safety of beef with different ultimate pH in terms of tenderness, water-holding and microbiology, as well as the potential mechanisms causing these differences. It aims to provide useful ideas and theoretical guidance for researchers interested in finding ways to improve the quality of beef with different ultimate pH and more broadly to reduce the economic loss of the beef industry.

Key words: beef, ultimate pH, color, tenderness, spoilage

CLC Number:

TS251.5

WANG Jing, LUO Xin, ZHU Lixian, LI Hang, HAO Jiangang, ZHANG Yimin. Recent Progress in Understanding Quality Differences among Beef with Different Ultimate pH and Underlying Mechanism[J]. FOOD SCIENCE, 2019, 40(23): 283-288.

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Recent Progress in Understanding Quality Differences among Beef with Different Ultimate pH and Underlying Mechanism

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