Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting

McGilchrist, P., Alston, C.L., Gardner, G.E., Thomson, K.L., & Pethick, D.W. (2012) Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting. Meat Science, 92(4), pp. 474-480.

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Abstract

This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and rib fat depth on the incidence of dark cutting (pH u > 5.7) using routinely collected Meat Standards Australia (MSA) data. Data was obtained from 204,072 carcasses at a Western Australian processor between 2002 and 2008. Binomial data of pH u compliance was analysed using a logit model in a Bayesian framework. Increasing eye muscle area from 40 to 80 cm 2, increased pH u compliance by around 14% (P < 0.001) in carcasses less than 350 kg. As carcass weight increased from 150 kg to 220 kg, compliance increased by 13% (P < 0.001) and younger cattle with lower ossification were also 7% more compliant (P < 0.001). As rib fat depth increased from 0 to 20 mm, pH u compliance increased by around 10% (P < 0.001) yet marbling had no effect on dark cutting. Increasing musculature and growth combined with good nutrition will minimise dark cutting beef in Australia.

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11 citations in Scopus
11 citations in Web of Science®
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ID Code: 51305
Item Type: Journal Article
Refereed: Yes
Keywords: Carcass grading, Dark firm and dry beef, Glycogen, Meat Standards Australia, Ultimate pH
DOI: 10.1016/j.meatsci.2012.05.014
ISSN: 0309-1740
Divisions: Current > QUT Faculties and Divisions > Science & Engineering Faculty
Deposited On: 01 Jul 2012 22:47
Last Modified: 15 Jul 2017 23:01

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