Animal Science Department

 

Date of this Version

January 2007

Comments

Published in 2007 Nebraska Beef Cattle Report. Copyright © 2006 The Board of Regents of the University of Nebraska.
Available online at http://beef.unl.edu/reports.shtml

Abstract

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.

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