Abstract
This study was conducted to examine the effects of immersing solution pH on the physical and chemical properties of Japanese Shorthorn beef. Samples of M. biceps femoris from five Japanese Shorthorn steers were immersed in pH 4.01 standard buffer, pH 6.86 standard buffer, and pH 5.8 distilled water for 24 h. Drip loss, cooking loss, total loss, color values, and texture profiles of muscles were analyzed after immersion. The pH of the immersing solutions had no effects on any of the muscle texture properties. Cooking losses of muscle samples immersed in solutions of pH 4.01 and 6.86 were significantly lower than that of control muscle. However, there were no differences in the total loss between control muscle and the muscle immersed in pH 6.86 standard buffer. The L* value of muscle immersed in distilled water was significantly higher than that of other muscles. The a* value of muscle immersed in each solution was significantly lower than that of control muscle. The a* value and K/S525 of pH 4.01 standard buffer after immersion were significantly lower than those of other solutions.
