Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses.
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DOI: 10.1016/j.meatsci.2018.10.014
Abstract: The bolar blade, striploin and topside cuts from dark cutting (DC) and normal (nDC) beef carcasses were compared in terms of their eating quality, oxidation and colour traits. Carcass grades were assigned so that striploins… read more here.
Keywords: quality; bolar blade; striploin; dark cutting ... See more keywords
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
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics.
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DOI: 10.1016/j.meatsci.2020.108046
Abstract: Label-free proteomics was applied to understand the color and color stability development of dark cutting beef (DC). The color traits of DC (pH = 6.86) and normal beef (pH = 5.49) were determined during 7 days of display. DC had… read more here.
Keywords: beef; color; color stability; dark cutting ... See more keywords
Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat.
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DOI: 10.1016/j.meatsci.2020.108156
Abstract: We investigated the association of muscle iron concentration, in addition to ultimate pH (pHU), on dark meat formation in sheep of different breeds fed forage-based diets. At 1 h simulated display, redness of meat (a*-value) increased… read more here.
Keywords: meat; iron concentration; dark cutting; muscle iron ... 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
Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks
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DOI: 10.1093/tas/txy006
Abstract: Abstract The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6)… read more here.
Keywords: nitrite embedded; cutting steaks; dark cutting; embedded packaging ... See more keywords
Causes and Contributing Factors to "Dark Cutting" Meat: Current Trends and Future Directions: A Review.
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DOI: 10.1111/1541-4337.12258
Abstract: Dark cutting in beef and sheep meat has been the subject of extensive research with numerous associations established between it and various production practices. Despite these associations, dark cutting still occurs and causes significant financial… read more here.
Keywords: dark cutting; factors dark; meat; contributing factors ... See more keywords