Extent of dark-cutting in beef carcasses graded Canada B4
| Autor: | Heather L. Bruce, Ivy L. Larsen, B.E. Uttaro, J. Holdstock, Jennifer L. Aalhus |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Canada
genetic structures biology animal diseases digestive oral and skin physiology technology industry and agriculture 0402 animal and dairy science Longissimus Thoracis Color food and beverages 04 agricultural and veterinary sciences Hydrogen-Ion Concentration biology.organism_classification Loin 040401 food science 040201 dairy & animal science Red Meat Medius 0404 agricultural biotechnology Animal science Animals Cattle Muscle Skeletal Food Science Mathematics |
| Zdroj: | Meat Science. 172:108363 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2020.108363 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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