Extent of dark-cutting in beef carcasses graded Canada B4. (February 2021)

• Record Type: Journal Article
• Authors: Bruce, H.L.; Holdstock, J.; Uttaro, B.E.; Larsen, I.L.; Aalhus, J.L.
• Is Part Of: Meat science. Volume 172(2021)
• Publication Date: 2021-02
• Subjects: Beef -- Dark cutting -- Retail display -- Colour; 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.2020.108363
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Recovering value from dark cutting carcasses (Canada B4) was investigated by examining twelve muscles in the loin, fore- and hindquarters of atypical (AT, pH < 5.8), borderline (BD, 5.8 < pH < 6.0) and classic (CL, pH > 6.0) dark cutting carcasses. Subjective and objective colour, purge loss, and colour stability were measured over 4 days of retail display. Forequarter muscles from all dark cutting carcasses were not different from those of normal Canada AA carcasses, suggesting that forequarter muscles may be preferentially harvested for sale through normal retail outlets. None of the adductor, biceps femoris, gluteus medius, and semitendinosus muscles in the AT carcasses were dark and all had retail display colour stability comparable to that of normal steaks, indicating that these muscles in these carcasses are undervalued. Sorting of dark cutting carcasses by longissimus thoracis pH or a* and b* values will allow for value to be recovered from atypical dark cutting carcasses. Highlights: Forequarter muscles from dark-cutting beef carcasses similar to normal carcasses. Hindquarter muscles from atypical dark-cutting carcasses are similar to normal. Value may be recovered by sorting dark-cutting carcasses by longissimus pH. Dark-cutting carcasses also may be sorted by a* and b* values.