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

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    McGilchristPUB22.pdf (486.9Kb)
    Author(s)
    McGilchrist, P
    Alston, CL
    Gardner, GE
    Thomson, KL
    Pethick, DW
    Griffith University Author(s)
    Alston-Knox, Clair L.
    Year published
    2012
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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) ...
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    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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    Journal Title
    Meat Science
    Volume
    92
    Issue
    4
    DOI
    https://doi.org/10.1016/j.meatsci.2012.05.014
    Copyright Statement
    © 2012 Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International Licence (http://creativecommons.org/licenses/by-nc-nd/4.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, providing that the work is properly cited.
    Subject
    Animal production
    Animal production not elsewhere classified
    Chemical engineering
    Food sciences
    Publication URI
    http://hdl.handle.net/10072/173017
    Collection
    • Journal articles

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