title: Influence of pH on the Warner-Bratzler shear properties of mutton.
abstract: Initial yield and peak shear force values obtained for stretched muscles cooked at 80°C for different times decreased linearly at a similar rate with increasing pH, which is consistent with the prime effect of pH being on the myofibrillar structure. The tenderising effect of pressure-heat treatment on stretched and cold-shortened muscle decreased rapidly with increase in ultimate pH until, at values near 7, the effect disappeared. Increased ultimate pH effectively eliminated the large increase in shear force values, occurring in cold-shortened muscle of normal pH and attributable to heat denaturation of myosin, as cooking temperature was increased above 60°C.
authors: CSIRO Division of Food Research, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia.
authors: P E
authors: PE
authors: Bouton
authors: P V
authors: PV
authors: Harris
authors: J J
authors: JJ
authors: Macfarlane
authors: W R
authors: WR
authors: Shorthose