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Continuous measurements of the pH of beef muscle in intact beef carcases
Author(s) -
JEACOCKE ROBIN E.
Publication year - 1977
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.1365-2621.1977.tb00120.x
Subject(s) - anaerobic exercise , chemistry , muscle tissue , biochemistry , food science , biology , anatomy , physiology
Summary A method is described for making continuous measurements of the pH of anaerobic muscle. the technique is shown to be applicable to measurement in an intact beef carcase post‐mortem. This technique is compared with conventional measurements upon homogenates prepared from samples of metabolically inhibited muscle and the results are seen to be closely comparable. the continuous measurement of tissue pH has the advantage that relatively rapid events may be followed with ease.