Ha Thanh Tung , Le Thi Chau , Nguyen Van Hanh , Le Thanh Long , Hoang Nghia Son
International Journal of Horticulture, Agriculture and Food science(IJHAF), Vol-2,Issue-4, July - August 2018, Pages 132-136, 10.22161/ijhaf.2.4.3
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pH is one of the most important indicators for beef evaluation. The objective of this study was to examine the changes in the pH value of beef carcass from Vietnamese yellow cattle and Brahman crossbreeds cattle. The beef samples used for the review was the tenderloin (from the 7-9 vertebra) and thigh meat. The meat was collected at the slaughterhouse, then pH was measured after 1 hour, 12 hours, 48 hours and 8 days from the time of slaughter. The results showed that the pH of tenderloin and thigh between two groups of cattle was quite similar to each other during the time of collection and preservation. The pH value of thigh after 1h harvest between two groups of Vietnamese yellow cattle (6.47 ± 0.01) and Brahman crossbreeds cattle (6,632 ± 0.0102) was similar, which was different from that of the tenderloin (6,944 ± 9.27E-03a) compared to Brahman crossbreds (6,628 ± 3.74E-03a). The pH value of tenderloin and thigh decreased rapidly after 12 hours of preservation in both Vietnamese yellow cattle and Brahman crossbreeds cattle and continued to decline rapidly after 48 hours. However, after 8 days of preservation, the pH value of the tenderloin of the two groups increased slightly, in the Vietnamese yellow cattle group was 5.514 ± 4.00E-03 and the Brahman crossbreeds cattle group was 5.578 ± 0.025 (P ≤ 0.05). For thighs, only the pH value of Vietnamese yellow cattle was slightly increased (5,474 ± 2.45E-03); whereas the pH of the thigh of Brahman crossbreds after 8 days of preservation was not different from that of 48 hours of preservation (5,396 ± 2.45E-03). The pH value of the tenderloin (5.406 ± 5.10E-03) and thigh meat (5.41 ± 4.47E-03) of Brahman crossbreeds are within acceptable standards of the French Institute for Animal Husbandry. However, in the Vietnamese yellow cattle group, the pH of the tenderloin (5.28 ± 7.07E-03) and thigh meat (5,308 ± 3.74E-03) was lower than 48 hours after preservation.