Understanding the quality of typical and atypical dark cutting beef from heifers and steers. (November 2017)

• Record Type: Journal Article
• Authors: Mahmood, S.; Roy, B.C.; Larsen, I.L.; Aalhus, J.L.; Dixon, W.T.; Bruce, H.L.
• Is Part Of: Meat science. Volume 133(2017)
• Page Start: 75
• Page End: 85
• Publication Date: 2017-11
• Subjects: Beef tenderness -- Dark cutting -- Glucidic potential -- Lairage time; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2017.06.010
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Dark cutting beef with pH < 6.0 may have glucidic potential approaching that of normal beef but has increased toughness that may also be influenced by cattle sex and carcass characteristics. Beef longissimus thoracis (LT) from normal (Canada AA; n = 24), and typical (TB4; pH > 5.9, n = 20) and atypical (AB4; pH < 5.9, n = 20) dark cutting carcasses were analyzed to investigate relationships between beef quality, pH, glucidic potential and carcass characteristics. Results indicated that reduced lactate and glucidic potential were accompanied by increased pH and reduced L*, a* and b* values. Mean glucidic potential was lowest ( P < 0.0001) for TB4 whereas glucidic potentials for heifers and steers AB4 LT were sufficient to attain normal pH, substantiating the existence of atypical dark cutting. Warner-Bratzler shear force of AB4 remained higher ( P < 0.05) than that of Canada AA LT confirming AB4 as the toughest beef irrespective of sex and carcass characteristics. Highlights: Typical dark cutting was associated with reduced glucidic potential. Atypical dark cutting carcasses had glucidic potential to attain normal pH. Atypical dark carcasses produced the toughest beef. Increased toughness of dark cutting beef was independent of carcass phenotype.