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Showing 1 to 20 of 25 for “"ultimate pH"”.
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Factors Impacting Pork Quality and Their Relationship to Ultimate pH
Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs
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The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness
It has been well-documented that both ultimate pH and instrumental color are correlated with the sensory characteristics of pork loin chops cooked to a medium (71˚C) degree of doneness. In addition, consumers use color more than any other meat quality trait to determine purchase intent. …
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Defining the role of mitochondria in fresh meat quality development
… accumulate in the muscle and gradually lower the pH from 7.2 to an ultimate pH near 5.6. The ultimate pH of meat is widely valued as an indicator of fresh meat quality as it directly affects the quality characteristics of color, texture, and water holding capacity. Therefore, our research was …
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Postmortem metabolism in porcine skeletal muscle
… of the produced ATP acidifies muscle until an ultimate pH is reached. The ultimate pH of meat directly impacts the quality characteristics of color, texture, and water holding capacity. Therefore, our research intends to describe the contributions glycolysis and oxidative metabolism play in …
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Influence of selection for breast muscle mass on pH and metabolism of supracoracoideus muscle from male and female turkey
… supracoracoideus muscle's ability to regulate pH during physical activity in turkeys. The lightweight male line (LM) had the greatest breast muscle mass as a percent of body weight (p < 0.0001), a lower average pH (6.68; p < 0.0001), and greater Lactate Dehydrogenase (293 mmol NADH min-1mug-1 ; …
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Pre-slaughter behaviour and beef quailty
… as determined by two-way win: loss table. Ultimate pH (pHu), meat colour and fat colour was recorded 24 hr post slaughter for each individual carcass. ATS = 1 steers has a trend for higher mean pH (5.64 relative to 5.49), with no significant differences occurring in any meat measurements …
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Biochemical Basis of Fresh Ham Color Development
… The caudal portion also exhibited the lowest ultimate pH (P < 0.0001), lowest myoglobin (P < 0.05), greatest glycolytic potential (GP) (P < 0.0001) and the lowest myosin heavy chain type I isoform (P < 0.0001) abundance of all regions in 'normal' colored hams. After segregating based on L* …
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Evaluation of variability of instruments used in pork quality assessments
… to measure specific traits, including color and pH. Several instruments, each having several settings, are available for each instrument that impact the values observed, making it difficult for researchers to compare results when the settings are not exactly the same. Even when operational …
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The effects of dietary soy isoflavone supplementation on carcass cutability and meat quality of pigs infected with porcine reproductive and respiratory syndrome virus
… (LEA), backfat thickness (BF), and loin quality (ultimate pH, instrumental color, drip loss, visual color, marbling, and firmness). Loin chops were aged 14 d postmortem prior to Warner-Bratzler shear force (WBSF) determination. Belly width, length, thickness, and flop distance were determined. …
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Harvest practices cause aberrations in pork quality
… (p < 0.005) at 24 hrs. Although differences in pH (p < 0.0001) and color were noted, ultimate carcass temperature was not affected. To that end, we moved to validate our hypothesis in an industrial plant setting. Carcasses (n=200) were assigned treatments of 6.5 or 7.5 min scald times, and SM …
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The effects of chop quality, cooking method, and degree of doneness on consumer acceptability of boneless pork chops
… may translate into a poor eating experience, ultimately decreasing consumer purchase intent. Pork sensory quality (tenderness, juiciness, and flavor) is influenced by several factors that can occur before, during, and after the harvest process. For the following experiments, influencing …
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Pre-harvest and postmortem methods of decreasing the incidence and salvaging value of non-conforming beef carcasses
… and full degree of dark cutting (DEGDC). The ultimate pH of individual muscles within the carcasses resulted in 7, 9, and 5 muscles having mean pH values considered normal for 1/3, 1/2, and full DEGDC carcasses, respectively. A nation wide survey was conducted to identify the acceptable color …
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Postmortem changes in meat quality and myofibrillar protein degradation in turkey breast muscle
… in combination with rapidly declining pH or with postrigor muscle on turkey breast meat quality. Two groups of twelve turkey carcasses with similar ultimate pH values were selected based on 15 min postmortem (PM) breast muscle pH (rapid-glycolyzing (RG), pH 6.0). One side of each …
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Effects of Amino Acid Supplementation of Reduced Crude Protein (RCP) Diets on the Performance and Carcass Quality of Growing-Finishing Swine
… reduced CP where lysine, threonine, and tryptophan were added to all diets (RCP2); 4) with where lysine, threonine, and tryptophan were added to all diets (RCP3); or 5) with reduced CP diets where lysine, threonine, tryptophan, and isoleucine was added to all diets (RCP4). During finisher phase …
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The Impacts of Intramuscular Fat Content and Other Biochemical Attributes of Fresh Pork Loins on Sensory Characteristics
… quality measurements were collected including pH (45 m, 3 h, 6 h, 24 h post mortem), visual color, firmness, and marbling, objective color, and proximate composition. Simple correlation coefficients were generated to evaluate the relationships between typical measures of quality and sensory …
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AMP-activated protein kinase and muscle metabolism
… the rate and extent of postmortem metabolism and pH decline largely determine pork quality development. Pigs with the AMPKγ3 R200Q mutation generate pork with low ultimate pH (pHu); this is attributed to high glycogen content, and greater "potential" to produce lactate and H+. We hypothesized that …
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The development of systems to improve the health and performance of dairy-origin beef young stock
… of meat quality during the pre-slaughter phase. Chapter two investigates the use of calf jackets in a commercial dairy-origin beef system. This study involved five batches of calves, over the duration of one year in order to take into account the effect of seasonality. Four treatment …
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Prediction of Japanese color score
… correlation coefficients found firmness, ultimate pH, drip loss percentage, L*, a*, b*, hue angle, and chroma were significantly (P < 0.01) correlated to JCS. Correlation loading found 96% of the variation in firmness, pH, drip loss percentage, L*, a*, b*, and hue angle explained 81% of …
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1H Nuclear Magnetic Resonance-Linked Metabolomics Investigations of Broiler Poultry and Human Saliva
… to further investigate as to whether different ultimate pH levels of water would influence the metabolic profile. A total of 10 meat muscle samples were processed and the resulting 1H NMR spectra were elucidated, identifying a total of 18 metabolites. A total of 49 plasma samples were processed …
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