Understanding the Quality of Atypical Dark Cutting Beef from Heifers and Steers | Zendy

Shahid Mahmood | Zendy; Bimol C. Roy | Zendy; J.L. Aalhus | Zendy; Heather L. Bruce | Zendy

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Understanding the Quality of Atypical Dark Cutting Beef from Heifers and Steers

Author(s) -

Shahid Mahmood,

Bimol C. Roy,

J.L. Aalhus,

Heather L. Bruce

Publication year - 2017

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2016.047

Subject(s) - zoology , longissimus thoracis , sarcomere , rigor mortis , beef cattle , mathematics , chemistry , anatomy , biology , food science , tenderness , endocrinology , myocyte

Studies have indicated that dark cutting beef with pH > 6.0 has glucidic potential lower than normal beef but can be as or more tender. Dark cutting beef with pH < 6.0 has glucidic potential approaching that of normal beef but increased toughness whereas the latter can also be linked to cattle gender. The objective of this study was to investigate relationships between beef quality, pH and glucidic potential of normal (Canada AA) and dark cutting (Canada B4) heifer and steer carcasses.

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