Dark Cutting Beef in the Canadian Grading System
نویسندگان
چکیده
منابع مشابه
Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.
One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus med...
متن کاملThe Existence and Sources of Grading Bias in Beef Grading
The United States Department of Agriculture (USDA) beef grading system plays an important role in marketing and promoting beef. USDA graders inspect beef carcasses and determine a quality grade within a few seconds. Although the graders are well-trained, the nature of this grading process may lead to grading errors. Significant differences in the USDA graders’ ‘called’ and ‘camera-graded’ quali...
متن کاملThe effects of degree of dark cutting on tenderness and sensory attributes of beef.
The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S. commercial beef harvesting facility, DC carcasses ( = 160) and matching normal control (NC) carcasses ( = 160) were selected. Longissimus lumborum (LL) pH was determined and DC carcasses were classified as seve...
متن کاملLactic acid enhancement can improve the fresh and cooked color of dark-cutting beef.
Two experiments were conducted to compare the effects of enhancing dark-cutting (DC) strip loins with lactic acid (LAC) on fresh and cooked beef color, as well as sensory attributes, with nonenhanced, normal pH strip loins (CH). Strip loins, with an average ultimate pH of 6.70 ± 0.11 (Exp. 1) and 6.78 ± 0.11 (Exp. 2), were cut into 2 equal-length sections, and DC sections were randomly assigned...
متن کاملPostrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.
In 2 experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. In Exp. 1 and 2, each DC (mean pH = 6.57 and 6.65, respectively) and normal-pH, low USDA Choice (CH; mean pH = 5.48 and 5.51, respectively) strip loin was cut into 2 equal-length sections, and DC sections were injected to 1...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2017
ISSN: 2575-985X
DOI: 10.22175/rmc2016.045