Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 1
Written by Otilia Cristina MURARIU, Paul Corneliu BOIȘTEANU, Florin MURARIU
The purpose of this paper is to present the evolution of the pH values during ovine meat refrigeration/maturation. In order to achieve the proposed objectives, investigations were carried on a total number of 104 ovines (52 lambs and 52 adults) taken from the farm of Horleşti, located in the north-east of Romania, in proximity of the Iaşi municiple. The analyzed muscles are characterized by oscillatory amplitude of recorded values, following a descending trend during the first 48 h, then an ascending trend within the time span of 48-120 h, when meat maturation is stimulated. At the end of the rigidity period it is found that in muscle samples taken from the Karakul breed, the highest glycogen values are found in the Longissimus dorsi, as for Ţurcană they are found in Trapezius pars thoracica. pH values during meat maturation fit within qualitative standards for meat, avoiding undesired effects such as PSE or DFD.
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