McGilchrist, P

Alston, C L

Gardner, G E

Thomson, K L

Pethick, D W

2012-12

This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and rib fat depth on the incidence of dark cutting (pHᵤ>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 pHᵤ compliance was analysed using a logit model in a Bayesian framework. Increasing eye muscle area from 40 to 80 cm², increased pHᵤ compliance by around 14% (P<0.001) in carcasses less than 350kg. As carcass weight increased from 150 kg to 220 kg, 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 20 mm, pHᵤ 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.

Meat Science, 92(4), p. 474-480

1873-4138

0309-1740

22717222

https://hdl.handle.net/1959.11/28937

en

Elsevier BV

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

Journal Article

Publication