Beef carcasses with larger eye muscle areas,lower ossification scores and improved nutrition have a lower incidence of dark cutting |
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| Affiliation: | 1. Animal Breeding and Genomics, Animal and Veterinary Sciences Group, Scotland''s Rural College (SRUC), West Mains Road, Edinburgh EH9 3JG, UK;2. Institute of Evolutionary Biology, School of Biological Sciences, University of Edinburgh, Ashworth Laboratories, West Mains Road, Edinburgh EH9 3JT, UK;3. Quality Meat Scotland (QMS), Rural Centre, West Mains, Ingliston, Newbridge EH28 8NZ, UK;1. Meat Science and Technology, AgResearch Limited., Ruakura Research Centre, Private Bag 3123, Hamilton, New Zealand;2. Plant and Food Research, Food Industry Science Centre, Private Bag 11600, Palmerston North, New Zealand;3. School of Applied Sciences, AUT University, Private Bag 92006, Auckland, New Zealand;1. Faculty of Natural and Agricultural Sciences, University of Western Australia, Crawley, WA 6009, Australia;2. School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA 6150, Australia;1. Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station 77843-2471, United States;2. USDA—ARS, Roman L. Hruska US Meat Animal Research Center, Clay Center, NE 68933, United States |
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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 (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 350 kg. 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. |
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