![]() The amount of pH fall is determined by the quantity of glycogen available in the muscle for conversion to lactic acid.įigure 1. This lactic acid causes the meat pH to decline from the neutral value of 7.2 found in the live animal. This reaction converts glycogen into lactic acid. ![]() In the time between slaughter and chilling, a chemical reaction known as glycolysis occurs in the muscle tissue. ![]() Dark cutting beef (DCB) is largely linked with stress and the mobilisation of muscle glycogen-energy store-in the live animal prior to slaughter. Beef customers prefer beef cuts to be a bright pinkish colour at retail, they avoid dark coloured meat. The term 'Dark Cutting' is used for meat that does not bloom or brighten when it is cut and exposed to air.
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