ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Electrical capacitance was measured on the exposed adductor muscles of sides of beef. Measurements were made with a 3 mV 100kHz current between two parallel needle electrodes in the meat. Capacitance decreased after slaughter, and was correlated with the pH of the longissimus dorsi muscles in both normal (r = 0.94, P 〈 0.005) and in dark-cutting carcasses (r = 0.89, P 〈 0.01). The normal decline of pH postmortem was curtailed in carcasses with dark-cutting meat. However, when adjusted for differences in pH, ciircasses with dark-cutting meat had a lower (P 〈 0.01) capacitance than carcasses with normal meat.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10157.x
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