Abstract
Objective:To use external bioelectrical impedance analysis to assess postmortem chemical changes in normal- and high-pH beef longissimus lumborum steaks during simulated retail display.
Study Description:Beef strip loins (n = 20; postmortem age = 14 d) obtained from a commercial processor were sorted into two treatments, normal-pH (5.61–5.64; n = 11) and high-pH (6.2–7.0; n = 9). Loins were fabricated into five 1-inch thick steaks (n = 100), and randomly assigned to one of five display days: 1, 3, 5, 7, and 9. External bioelectrical impedance values, oxygen consumption, metmyoglobin reducing ability, protein degradation, water holding capacity, and pH were assessed on each storage day.
The BottomLine:External bioelectrical impedance is a method that could be used to separate normal- and high-pH strip loins with potential for rapid, in-plant use to identify dark-cutting beef.
Keywords: Beef, external electrical impedance, pH, postmortem
How to Cite:
Najar-Villarreal, F., Boyle, E. A., Houser, T. A., Vahl, C. I., Wolf, J., Gonzalez, J. M., O'Quinn, T. G., Kastner, J. & Chao, M. D., (2020) “Beef Longissimus Lumborum Steak pH Affects External Bioelectrical Impedance Assessment”, Kansas Agricultural Experiment Station Research Reports 6(2). doi: https://doi.org/10.4148/2378-5977.7894
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