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Increased muscling reduces dark cutting

CRC Beef - Beef Bulletin - BRAHMAN NEWS MARCH 2012 ISSUE #174

Type: Webpage
Knowledge level: Intermediate

Farm Table says:

Look into the causes of dark cutting so you can avoid it in the future.

What is dark cutting?
This article looks at the relationship between muscle and dark cutting in beef cattle. It covers specific research and the effect it has on the Australian beef industry as well as delving into the causes and how they can be managed on-farm.

2011 - Australia - CRC Beef - Beef Bulletin - BRAHMAN NEWS MARCH 2012 ISSUE #174
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Tags:
MSAbeefeye musclecarcase weightbeef cattlebeef managementpHcarcase qualitybeef carcasemuscle temperaturedark cuttingglycogensteakEMA

Farmer Questions:
How can I reduce dark cutting?What causes dark cutting?How can I produce cattle with larger Eye Muscle Area (EMA)?Why is muscling important?What is dark cutting meat?Will cattle with a higher degree of muscle be more or less likely to produce dark cutting?

Interest Area: Beef CattleSource Country: AustraliaType: WebpageVerb: Read thisKnowledge Level: IntermediateNRM Region: AustraliaRainfall Zone: All

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