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Relation between pH and tenderness in cooked muscle
Author(s) -
MILES CHRISTINE L.,
LAWRIE R. A.
Publication year - 1970
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1970.tb01576.x
Subject(s) - tenderness , chemistry , food science , anatomy , medicine
Summary Shear‐force and pH were determined in corresponding cooked pre‐ and post‐rigor samples of l. dorsi muscles from normal and adrenalized rabbits. the relative tenderness of pre‐rigor meat was associated with a high pH; but this parameter was apparently affected by other unidentified factors.