Abstract
Simple SummaryThis study was conducted to generate a greater understanding of the abattoir factors that influence the incidence of dark cutting in Australian grain-fed beef. Elucidation of the factors that are associated with an increased risk of dark cutting will allow for the development of effective management strategies to be implemented to reduce dark cutting in feedlot cattle. This will increase profitability across the supply chain for both producers and abattoirs, whom need to collaborate for the minimization of dark cutting.The aim of this study was to evaluate the effect of carcass traits, lairage time and weather conditions during lairage and abattoir factors that impact the incidence of dark cutting in 142,228 grain-fed carcasses, as defined by Meat Standards Australia (MSA) guidelines. This study was conducted over a 12-month period analysing data from cattle that were supplied from seven feedlots and processed at three abattoirs. Abattoir data indicated that the average incidence of dark cutting within the study was 2.8%. Increased wind speeds (WSs) and rain during lairage at the abattoir was associated with an increased risk of dark cutting, whereas variation in ambient temperature and/or relative humidity did not influence dark cutting. Heavier carcasses with whiter fat, larger hump heights, more rib fat, higher marble scores and lower ossification had lower incidences of dark cutting. The factors abattoir, time in lairage, time to grading and grader within Abattoir had significant effects on the incidence of dark cutting. The results from this study suggest that reducing the time in lairage and increasing the time between slaughter and grading are the two major ways to reduce dark cutting in MSA carcasses.
Highlights
IntroductionDark cutting beef is defined by Meat Standards Australia (MSA) as non-compliant on pH when measured at grading, those carcasses that have a high ultimate pH (pHu ), i.e., pHu > 5.70
Dark cutting beef is associated with deteriorated meat quality, beef producers are generally penalized by abattoirs to compensate for reduced saleable quality product [1,2,3]
Abattoir was a significant variable in the base model and the odds of carcasses being classified as non-compliant Meat Standards Australia (MSA) based on pHu at Abattoir B
Summary
Dark cutting beef is defined by Meat Standards Australia (MSA) as non-compliant on pH when measured at grading, those carcasses that have a high ultimate pH (pHu ), i.e., pHu > 5.70. Dark cutting beef is associated with deteriorated meat quality, beef producers are generally penalized by abattoirs to compensate for reduced saleable quality product [1,2,3]. Non-compliant MSA beef, based on pH, has been estimated to cost the Australian beef industry approximately $55 million per year [1]. Estimated the cost of non-compliant MSA beef to producers equated to approximately $0.50 4.0/). Dark cutting is a complex multifactorial problem that is influenced by nutrition and pre-slaughter factors which induce stress, exercise and increase muscle glycogen utilisation
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