Abstract
The pH of beef psoas major (PM) and longissimus dorsi (LD) muscles at 1·0 h after slaughter were examined among the following four groups: pithed fattening cattle (FP), non-pithed fattening cattle (FN), pithed calves (CP) and non-pithed calves (CN). Differences were observed only in PM muscles. The levels of pH were in the order of FP<FN<CP<CN, and significant differences were observed between CN and FP( P<0·01), and between CP and FP( P<0·05). By two-way cross-classification analysis of variance, significant differences were observed between fattening cattle and calves ( P<0·01) and between pithing and non-pithing ( P<0·05). These differences may be explained by the different death struggle which was caused by different weights between calves and fattening cattle and by whether the pithing procedure was used or not. Hence, by 1·0 h after slaughter, nearly ultimate pH values (5·60 ± 0·08) were observed in all PM muscles of the FP group.
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