Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting

P. McGilchrist; C.L. Alston; G.E. Gardner; K.L. Thomson; D.W. Pethick

doi:10.1016/j.meatsci.2012.05.014

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Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting

Journal article

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Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting

P. McGilchrist, C.L. Alston, G.E. Gardner, K.L. Thomson and D.W. Pethick

Meat Science, Vol.92(4), pp.474-480

2012

DOI: https://doi.org/10.1016/j.meatsci.2012.05.014

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Abstract

This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and rib fat depth on the incidence of dark cutting (pH u>5.7) using routinely collected Meat Standards Australia (MSA) data. Data was obtained from 204,072 carcasses at a Western Australian processor between 2002 and 2008. Binomial data of pH u compliance was analysed using a logit model in a Bayesian framework. Increasing eye muscle area from 40 to 80cm 2, increased pH u compliance by around 14% (P<0.001) in carcasses less than 350kg. As carcass weight increased from 150kg to 220kg, compliance increased by 13% (P<0.001) and younger cattle with lower ossification were also 7% more compliant (P<0.001). As rib fat depth increased from 0 to 20mm, pH u compliance increased by around 10% (P<0.001) yet marbling had no effect on dark cutting. Increasing musculature and growth combined with good nutrition will minimise dark cutting beef in Australia.

Details

Title: Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting
Authors/Creators: P. McGilchrist (Author/Creator) - Cooperative Research Centre for Beef Genetic Technologies
C.L. Alston (Author/Creator) - Queensland University of Technology
G.E. Gardner (Author/Creator) - Cooperative Research Centre for Beef Genetic Technologies
K.L. Thomson (Author/Creator) - Agriculture and Food
D.W. Pethick (Author/Creator) - Cooperative Research Centre for Beef Genetic Technologies
Publication Details: Meat Science, Vol.92(4), pp.474-480
Publisher: Elsevier BV
Identifiers: 991005542866807891
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences