Exploring innovative possibilities of recovering the value of dark-cutting beef in the Canadian grading system. (March 2018)

• Record Type: Journal Article
• Authors: Prieto, N.; López-Campos, Ó.; Suman, S.P.; Uttaro, B.; Rodas-González, A.; Aalhus, J.L.
• Is Part Of: Meat science. Volume 137(2018)
• Page Start: 77
• Page End: 84
• Publication Date: 2018-03
• Subjects: Dark cutter -- Beef -- Marbling -- Grading system; 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.2017.11.013
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study examined if different color intensities of dark-cutting beef carcasses (Dark B4/Moderate B4) were similar in quality to normal (N) carcasses of a lower marbling score. The eating quality from abnormal (AB) dark-cutting carcasses (normal pH) was also evaluated to determine if AB should receive the same penalty as classic (CL) dark-cutting carcasses in the Canadian grading system. B4-grade carcasses, regardless of dark color intensity, exhibited increased toughness and greater off-flavor than N carcasses of a lower marbling score. Additionally, AB and borderline (BD) carcasses were tougher than N. The CL dark cutters, albeit similar in tenderness to N carcasses, had greater off-flavor and less beef flavor intensity. Downgrading B4 carcasses one quality grade based on the marbling score, with no further carcass demerits, is likely not sufficient, and further devaluations of dark cutters may be warranted. As well, AB and BD carcasses were of lower quality compared to N carcasses and, therefore, deserve some economic penalty.