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

McGilchrist, P., Alston, C.L., Gardner, G.E., Thomson, K.L. and Pethick, D.W.ORCID: 0000-0002-3255-7677 (2012) Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting. Meat Science, 92 (4). pp. 474-480.

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Link to Published Version: http://dx.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.

Item Type: Journal Article
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Publisher: Elsevier BV
Copyright: © 2012 Elsevier Ltd
URI: http://researchrepository.murdoch.edu.au/id/eprint/10551
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