Beef Longissimus Lumborum Steak pH Affects External Bioelectrical Impedance Assessment

Authors

F. Najar-Villarreal, Kansas State University, ManhattanFollow
E. A. Boyle, Kansas State UniversityFollow
T. A. Houser, Kansas State University, ManhattanFollow
C. I. Vahl, Kansas State UniversityFollow
J. Wolf, Kansas State UniversityFollow
J. M. Gonzalez, Kansas State UniversityFollow
T. G. O'Quinn, Kansas State UniversityFollow
J. Kastner, Kansas State UniversityFollow
M. D. Chao, Kansas State UniversityFollow

Keywords

Beef, external electrical impedance, pH, postmortem

Abstract

Objective:To use external bioelectrical impedance analysis to assess postmortem chemical changes in normal- and high-pH beef longissimus lumborum steaks during simulated retail display.

Study Description:Beef strip loins (n = 20; postmortem age = 14 d) obtained from a commercial processor were sorted into two treatments, normal-pH (5.61–5.64; n = 11) and high-pH (6.2–7.0; n = 9). Loins were fabricated into five 1-inch thick steaks (n = 100), and randomly assigned to one of five display days: 1, 3, 5, 7, and 9. External bioelectrical impedance values, oxygen consumption, metmyoglobin reducing ability, protein degradation, water holding capacity, and pH were assessed on each storage day.

The BottomLine:External bioelectrical impedance is a method that could be used to separate normal- and high-pH strip loins with potential for rapid, in-plant use to identify dark-cutting beef.

Recommended Citation

Najar-Villarreal, F.; Boyle, E. A.; Houser, T. A.; Vahl, C. I.; Wolf, J.; Gonzalez, J. M.; O'Quinn, T. G.; Kastner, J.; and Chao, M. D. (2020) "Beef Longissimus Lumborum Steak pH Affects External Bioelectrical Impedance Assessment," Kansas Agricultural Experiment Station Research Reports: Vol. 6: Iss. 2. https://doi.org/10.4148/2378-5977.7894