Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles

The aim of this study was to analyse the correlation between basic meat composition (water, protein, fat, and connective tissue contents), pH value, and physical parameters (texture and colour, drip loss) of selected beef muscles. Five different muscles (LTH, SEM, SET, PSM, TRI) from 20 carcasses were examined. Measurements of the basic meat composition were conducted using a near infrared spectrometry method, colour parameters in L*a*b system, and texture parameters. Drip loss correlated strongly negatively with the pH value. Depending on the muscle type, the correlation ranged -0.601≤r≤-0.282, whereas drip loss correlated moderately positively with connective tissue content. The most significant positive correlation (r≈0.67) between hardness, tenderness, and fat content was noted in the SEM. Colour parameters strongly depended on pH values (-0.831≤r_L*≤-0.338; - 0.828≤r_a*≤-0.542; -0.912≤r_b*≤-0.719) and to a lesser extent on the content of connective tissue.