Beef Tips

Beef Longissimus Lumborum Steak pH Affects External Bioelectrical Impedance Assessment

Objective: To use external bioelectrical impedance analysis to assess postmortem chemical changes in normal- and high-pH beef longissimus lumborum steaks during simulated retail display.

Study Description: Beef strip loins (n = 20; postmortem age = 14 d) obtained from a commercial processor were sorted into two treatments, normal-pH (5.61–5.64; n =11) and high-pH (6.2–7.0; n = 9). Loins were fabricated into five 1-inch thick steaks (n = 100), and randomly assigned to one of five display days: 1, 3, 5, 7, and 9. External bioelectrical impedance values, oxygen consumption, metmyoglobin reducing ability, protein degradation, water holding capacity, and pH were assessed on each storage day.

The Bottom Line: External bioelectrical impedance is a method that could be used to separate normal- and high-pH strip loins with potential for rapid, in-plant use to identify dark-cutting beef.

View full research report by authors F. Najar-Villarreal, E.A.E. Boyle, T.A. Houser, C.I. Vahl, J. Wolf, J.M. Gonzalez, T.G. O´Quinn, J. Kastner, and M.D. Chao at  .

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