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

Published online by Cambridge University Press:  22 November 2017

S.N. Brown  and
E.A. Bevis
S.N. Brown
Affiliation:
AFRC Institute of Food ResearchBristol Laboratory, Langford, Bristol BS18 7DY
E.A. Bevis
Affiliation:
AFRC Institute of Food ResearchBristol Laboratory, Langford, Bristol BS18 7DY
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Extract

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.

Type
Manipulation of Composition and Quality of Animal Products
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1988 , March 1988 , pp. 73
Copyright
Copyright © The British Society of Animal Production 1988

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References

A plug sample technique for measuring the pH of carcass muscle. Petersen, G.V.. Meat Sci. 7 (1982) 37–42.CrossRefGoogle Scholar