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Glycolysis and associated changes in beef carcasses
Author(s) -
Tarrant P. Vivion,
Mothersill Carmel
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280813
Subject(s) - glycolysis , myofibril , creatine kinase , chemistry , creatine , anatomy , biology , zoology , biochemistry , metabolism
Post‐mortem glycolysis was investigated at several locations in intact sides of beef. The time required for the pH to fall to 6.0 in six major hindquarter muscles ranged from 2.2 to 13.6 h, varying with muscle and depth in the carcass. A good correlation ( r =0.97) was observed between the rate of ATP turnover and muscle temperature. In the muscles in the round the rate of glycolysis increased with depth, as did the extent of denaturation of myofibrils, creatine phosphokinase and also drip loss.