Recent Progress in Understanding Quality Differences among Beef with Different Ultimate pH and Underlying Mechanism

被引：3
|
作者：
Wang, Jing [1 ]
Luo, Xin [1 ,2 ]
Zhu, Lixian [1 ]
Li, Hang [3 ]
Hao, Jiangang [4 ]
Zhang, Yimin [1 ]
机构：
[1] College of Food Science and Engineering, Shandong Agricultural University, Tai'an,271018, China
[2] Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing,210095, China
[3] National Beef Cattle Industrial Technology System, Fengdu Station, Chongqing,408216, China
[4] National Beef Cattle Industrial Technology System, Wulagai Station, Wulagai,026300, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 23期
关键词：
D O I：
10.7506/spkx1002-6630-20181109-109
中图分类号：
学科分类号：
摘要：
The quality of beef with different ultimate pH is significantly different. Beef with high ultimate pH is dark, firm and dry and easily spoils, while beef with intermediate ultimate pH (5.8-6.2) has poor tenderness. This paper summarizes the differences in the quality and safety of beef with different ultimate pH in terms of tenderness, water-holding and microbiology, as well as the potential mechanisms causing these differences. It aims to provide useful ideas and theoretical guidance for researchers interested in finding ways to improve the quality of beef with different ultimate pH and more broadly to reduce the economic loss of the beef industry. © 2019, China Food Publishing Company. All right reserved.
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页码：283 / 288
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