Application of chemical methods for the assessment of beef quality. IV. Physicochemical and miscellaneous methods

Methods which are used either to assess physicochemical changes during beef spoilage or to measure general effects not necessarily related to the breakdown of protein or fat directly are considered in relation to various criteria discussed in Part I. From the point of view of routine quality control, measurements of the extract‐release volume and pH appear to be useful for spoilage assessment, provided that allowance is made for the differing results obtained during the pre ‐ rigor period. From statistical correlations with odour scores most meats were considered acceptable provided that the ERV (extract‐release volume, using the standardised method described) was at least 17 ml. The pH of the meat should preferably not exceed about 6.0. The joint use of total volatile nitrogen, free fatty acids, and ERV for deciding upon general acceptability in industrial control is considered.