An evaluation of environmental, intrinsic and pre- and post-slaughter risk factors associated to dark-cutting beef in a Federal Inspected Type slaughter plant.
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DOI: 10.1016/j.meatsci.2018.12.007
Abstract: The objective was to determine the risk factors associated to dark-cutting in bovine carcasses. The study was conducted at a Federal Inspection abattoir located in northeastern Mexico. A random sample of 394 animals at slaughter… read more here.
Keywords: cutting beef; dark cutting; risk factors; slaughter ... See more keywords
77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging
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DOI: 10.1093/jas/skz053.056
Abstract: Any deviation from the bright-red color of beef leads to discounted price or consumer rejection. Atypical dark-cutting beef represents darker color of lean around a pH 5.6 – 5.8. However, limited studies have determined the… read more here.
Keywords: atypical dark; cutting beef; dark cutting; color ... See more keywords