Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH

被引：1
|
作者：
Kong, Xiao [1 ]
Luo, Xin [1 ,2 ]
Zhu, Lixian [1 ]
Song, Enliang [3 ]
Zhang, Wenhua [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, Jinan Station, Jinan,250000, China
[4] National Beef Cattle Industrial Technology System, Zhongwei Station, Zhongwei,755000, China
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 03期
关键词：
50;
D O I：
10.7506/spkx1002-6630-20190124-312
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：260 / 265
相关论文
共 12 条
  • [1] Recent Progress in Understanding Quality Differences among Beef with Different Ultimate pH and Underlying Mechanism
    Wang, Jing
    Luo, Xin
    Zhu, Lixian
    Li, Hang
    Hao, Jiangang
    Zhang, Yimin
    [J]. Shipin Kexue/Food Science, 2019, 40 (23): : 283 - 288
  • [2] Tenderness of beef m. longissimus lumborum at normal and intermediate ultimate pH before and after a period of ageing
    Purchas, RW
    [J]. NEW ZEALAND JOURNAL OF AGRICULTURAL RESEARCH, 2004, 47 (03) : 299 - 305
  • [3] Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
    Li, Jiqiang
    Zhao, Yan
    Liang, Rongrong
    Mao, Yanwei
    Zuo, Huixin
    Hopkins, David L.
    Yang, Xiaoyin
    Luo, Xin
    Zhu, Lixian
    Zhang, Yimin
    [J]. FOOD RESEARCH INTERNATIONAL, 2023, 174
  • [4] Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness
    Wu, G.
    Farouk, M. M.
    Clerens, S.
    Rosenvold, K.
    [J]. MEAT SCIENCE, 2014, 98 (04) : 637 - 645
  • [5] Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef
    Zhao, Yan
    Kong, Xiao
    Yang, Xiaoyin
    Zhu, Lixian
    Liang, Rongrong
    Luo, Xin
    Zhang, Liang
    Hopkins, David L.
    Mao, Yanwei
    Zhang, Yimin
    [J]. MEAT SCIENCE, 2022, 188
  • [6] FURTHER INVESTIGATIONS INTO THE RELATIONSHIP BETWEEN ULTIMATE PH AND TENDERNESS FOR BEEF SAMPLES FROM BULLS AND STEERS
    PURCHAS, RW
    AUNGSUPAKORN, R
    [J]. MEAT SCIENCE, 1993, 34 (02) : 163 - 178
  • [7] Recent Progress in Understanding of Hypoglycemic Effect and Underlying Mechanism of Plant Polysaccharides
    Xiao, Ruixi
    Chen, Huaguo
    Zhou, Xin
    [J]. Shipin Kexue/Food Science, 2019, 40 (11): : 254 - 260
  • [8] THE RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY AND COOKED MEAT TENDERNESS IN SOME BEEF MUSCLES AS INFLUENCED BY ACIDIC CONDITIONS BELOW THE ULTIMATE PH
    GAULT, NFS
    [J]. MEAT SCIENCE, 1985, 15 (01) : 15 - 30
  • [9] Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
    Patinho, Iliani
    Cavalcante, Cecylyana Leite
    Saldana, Erick
    Gagaoua, Mohammed
    Behrens, Jorge H.
    Contreras-Castillo, Carmen J.
    [J]. FOOD RESEARCH INTERNATIONAL, 2024, 175
  • [10] Effect and Mechanism of Energy Substances, pH and Myofibril Fragmentation Index on Beef Tenderness of Qinchuan Cattle during Postmortem Ageing
    Luo, Hui
    Yang, Bo
    Li, Yalei
    Luo, Ruiming
    Zhang, Xingya
    Ma, Sili
    Ji, Chen
    [J]. Shipin Kexue/Food Science, 2022, 43 (11): : 171 - 179
12