Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
Meat Sci. 2021 Jun;176:108473. doi: 10.1016/j.meatsci.2021.108473. Epub 2021 Feb 20.
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 (pH@18) and temperature at pH 6 (temp@pH6). No practical difference were found between muscles for pH@18 or the temp@pH6, 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 pH@18. 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.
本研究比较了 48 个羊胴体的腰最长肌（LL）和半腱肌（ST）肌肉，以确定其 pH 值下降参数和达到理想 pH 值标准（进入窗口）。这些参数包括 18°C 时的 pH 值（pH@18）和 pH 值为 6 时的温度（temp@pH6）。尽管在评估的实验胴体之间存在差异，但肌肉之间的 pH@18 或 temp@pH6 没有实际差异。事实上，除了三个胴体外，在 pH@18 方面，LL 和 ST 之间没有显著差异。这一结果表明，较低值且更易接近的 ST 肌肉可以测量，以确定羊胴体 pH 值下降参数，而不是 LL。由于本研究的规模，建议在采用之前进行进一步的研究。
