| abstract |
(57) [Summary] [Structure] Any one or more of inosinic acid content, hypoxanthine content, inosine + hypoxanthine content, K value, myofibrillar fragmentation rate, 30 KD content in meat pieces, and if necessary. And a method for measuring the ripeness of beef, which further comprises measuring the shear strength. [Effect] The maturity of beef whose ripening period is unknown can be accurately determined over a wide period. |