@conference {41174,
	title = {Pre- and post-rigor treatment of intermediate pH beef to reduce toughness},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {60},
	year = {2000},
	month = {Jan},
	pages = {115-116},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {As injections of acid and calcium chloride solution reduce toughness in beef of normal pH (5.4 - 5.7) beef, these solutions may also tenderise intermediate pH (5.7 - 6.2) beef. Portions of intermediate-pH striploins from four bulls were allocated to the following treatments :- control, lactic acid (0.55 M, 10 \% w/w, injected within two hours of slaughter) or calcium chloride (0.3 M, 10 \% w/w, injected 20 hours after slaughter). The samples were stored at 15{\textdegree}C for 24 hours, then at - 1{\textdegree}C for a further nine days. 24 hours after slaughter the shear force of the lactic-acid-treated samples was nonsignificantly less than the control (12.7 vs 15.4 kgF). Nine days after slaughter, the lactic acid and control samples remained unacceptably tough, while the calcium chloride samples (7.5 kgF) were acceptable. Therefore, it may be possible to use calcium chloride to reduce intermediate pH toughness. },
	issn = {1176-5283},
	author = {Thomson BC and Auld MM and Simmons NJ}
}
@conference {41175,
	title = {Relationship between intermediate pH toughness in the striploin and other muscles of the beef carcass},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {60},
	year = {2000},
	month = {Jan},
	pages = {117-119},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {Striploin (m. longissimus dorsi et lumborum) with ultimate pH values of 5.8 - 6.2 can be tough, and this toughness may persist despite prolonged ageing (> 45 days) although little is known about the effect of intermediate pH on other muscles. The aim of this work was to examine the relationship of intermediate-pH toughness in the striploin with other muscles. The shear force values were measured in seven muscles, collected from 20 heifers and aged at -1{\textdegree}C for 2, 7, 14, 30 or 60 days. The shear force of intermediate pH striploins after 2 days correlated with all other muscles except the chuck tender (m. supraspinatus) (Pm. longissimus thoracis) correlated with the striploin (P0.001). These results suggest that all muscles apart from the striploins and cuberolls from intermediate pH carcasses will tenderise to acceptable levels after 14 days of chilled storage. },
	issn = {1176-5283},
	author = {Simmons NJ and Auld MM and Thomson B and Cairney JM and Daly CC}
}
