An estimate of the incidence of dark cutting beef in the United Kingdom

Abstract

Dark cutting beef (DCB) is characterised by its high ultimate pH, purple black colour, firm texture and dry surface. This meat has become an economic problem because of its unacceptability to the consumer especially under normal retail conditions. Even with this economic pressure little information is available, in this country, concerning the incidence of high ultimate pH beef or the factors that could effect it. This work examines the occurrence of high ultimate pH meat (>6.0) and the effects of pre-slaughter handling.