Journal article

Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

JM Hughes, NG McPhail, G Kearney, F Clarke, RD Warner

Animal Production Science | CSIRO PUBLISHING | Published : 2015

Abstract

Optimal beef meat colour is associated with increased consumer acceptance, whereas dark or pale meat has a reduced desirability. Dark beef also has a variable eating quality and reduced shelf-life. We hypothesised that a poor meat colour at carcass grading would generate an unacceptable eating quality after vacuum-packed chilled storage for up to 20 weeks, due to the unfavourable pH conditions commonly associated with light and dark muscles. At three beef processing plants, beef longissimus muscles from 81 pasture-and grain-fed cattle (mix of Bos taurus and Bos indicus × Bos taurus) were graded at ∼24 h post-slaughter for meat colour. The carcasses were allocated to light, medium and dark co..

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University of Melbourne Researchers

Grants

Funding Acknowledgements

CSIRO acknowledges funding provided by The Australian Meat Processor Corporation and matching funds provided from the Australian Government, via Meat and Livestock Australia, to support the research and development detailed in this publication. The authors also acknowledge the technical assistance of Vicki Eggleston, Anita Sikes and Janet Stark.