| he number of non-conforming carcasses in the beef industry cost the industry millions of dollars yearly in lost revenue. The objectives of this research were to identify muscles in dark-cutting beef carcasses that were not affected by the dark-cutting condition, identify relationships between the portion size of individual muscles in the beef carcass and the carcass ribeye area, and finally to investigate the effects of dietary magnesium (Mg) supplementation on the quality characteristics of beef cattle subjected to stress-inducing environments. Carcasses in the dark cutter study were divided into three classes; 1/3, 1/2, and full degree of dark cutting (DEGDC). The ultimate pH of individual muscles within the carcasses resulted in 7, 9, and 5 muscles having mean pH values considered normal for 1/3, 1/2, and full DEGDC carcasses, respectively. A nation wide survey was conducted to identify the acceptable color range of fresh beef muscles for food service chefs and retail meat merchandisers. Muscles that were within an acceptable color value range for food service chefs and retail meat merchandiser had the potential to add up to... |
