Muscle of dark and normal beef differs metabolically

Reduction in muscle glycogen triggered by adverse antemortem handling events alters postmortem energy metabolism and results in a high ultimate pH and dark, firm and dry beef, often referred to as ‘dark-cutting’. However, the relationship between atypical dark (AT) beef, postmortem energy metabolism...

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Bibliographic Details
Published in:Meat science 2023-12, Vol.206, p.109344-109344, Article 109344
Main Authors: Kirkpatrick, L.T., Gómez, J.F.M., Beline, M., Yen, C.-N., Bodmer, J.S., Wicks, J.C., Shi, T.H., Silva, S.L., Aalhus, J.L., King, D.A., Gerrard, D.E.
Format: Article
Language:English
Subjects:
Atypical dark beef
Meat color
Mitochondria
Myoglobin
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Summary:Reduction in muscle glycogen triggered by adverse antemortem handling events alters postmortem energy metabolism and results in a high ultimate pH and dark, firm and dry beef, often referred to as ‘dark-cutting’. However, the relationship between atypical dark (AT) beef, postmortem energy metabolism and underlying tissue characteristics remains somewhat unclear. Cattle harvested in the US and Canada representing normal (pH  5.8) beef were analyzed for tissue characteristics related to energy metabolism. Results show AT dark beef is more oxidative but similar to normal beef in glycolytic potential and nucleotide abundance. Mitochondria DNA content (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2023.109344