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By increasing muscle pH with ammonium hydroxide, shear force values of triceps brachii, biceps femoris, and rectus femoris were decreased and sensory scores for tenderness improved with higher levels of added solution. Any level of treatment was beneficial. In all cases, there were no shear force differences between steaks pumped to 15% and 22.5%. Ultimate pH was strongly related to shear force values. These data suggest adjusting pH in beef with 20% of a solution of ammonium hydroxide can increase tenderness in beef chuck and round muscles.