@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}
}
