Dark cutting beef
WebDark cutting beef refers to muscle tissue that fails to turn the typical cherry red when exposed to air. With dark cutter the muscle remains dark (ranging from dark red to …
Dark cutting beef
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WebDefine dark cutting beef. dark cutting beef synonyms, dark cutting beef pronunciation, dark cutting beef translation, English dictionary definition of dark cutting beef. adj. … WebDark 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 …
WebJan 1, 2008 · The Problem: Dark Cutting Beef (DCB) is economically of concern to the UK Industry because consumers discriminate against its abnormal colour, the eating quality … WebThe 1995 National Beef Quality Audit (NBQA) reported that dark cutting beef carcasses (dark cutters) result in a loss of $6.08 per animal harvested in the United States (Smith …
WebIntroduction. Beef characterized as dark cutting will have an abnormally dark purplish red to black colored lean as shown in Figures 1a and 1b. Darkcutting beef is most often … WebFeb 13, 2024 · The average postmortem muscle pH in normal beef ranges from 5.4 to 5.6 because of lactic acid formation. In dark-cutting beef, however, pH ranges from 6.0 to 6.8 because of limited lactic acid from glycogen. Various factors such as the plane of nutrition, cattle temperament, climate variation, misuse of growth promotants/implants, …
Web7 rows · Nov 1, 2024 · Initially we have reviewed the main causes of dark-cutting beef, the effect of high pH on the ...
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