Electrical Capacitance of Dark-cutting Beef

1750-3841

Blackwell Publishing Journal Backfiles 1879-2005

Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Process Engineering, Biotechnology, Nutrition Technology

Electrical capacitance was measured on the exposed adductor muscles of sides of beef. Measurements were made with a 3 mV 100kHz current between two parallel needle electrodes in the meat. Capacitance decreased after slaughter, and was correlated with the pH of the longissimus dorsi muscles in both normal (r = 0.94, P 〈 0.005) and in dark-cutting carcasses (r = 0.89, P 〈 0.01). The normal decline of pH postmortem was curtailed in carcasses with dark-cutting meat. However, when adjusted for differences in pH, ciircasses with dark-cutting meat had a lower (P 〈 0.01) capacitance than carcasses with normal meat.

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