@conference {40810,
	title = {Postmortem changes in pH and shear force in three commercial bull beef cuts},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {184-186},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {This experiment investigated the differences between fillet, strip loin  and rump cuts obtained from carcasses of pasture-fed bulls. Four samples of  each cut were collected on two different occasions and aged at 15 C for 2,  24, 48 ,72 and 120 hours. The pH of the fillet and rump cuts did not change  post-slaughter. The pH of the strip loin was higher at slaughter but declined  over time and by 48 hrs post-slaughter there were no differences in the pH  value of the three cuts. Shear force was determined using a MIRINZ  tenderometer. The fillet had the lowest shear force and the rump cut had the  highest. There were no differences in the activities of the components of the  calpain system at 2 hours post-slaughter. These results suggest that the  differences in meat quality and particularly ultimate tenderness, between the  three cuts were not due to differences in the activities of the components of  the calpain system or pH },
	issn = {1176-5283},
	author = {Thomson BC and Dobbie PM and Singh K and Speck PA}
}
