Jump to Main Content
- Shackelford, Steven D., et al. Show all 7 Authors
- Meat science 2016 v.116 pp. 165-173
- aerobiosis; beef carcasses; color; cutting; dark cutting meat; glycogen; glycolysis; lactic acid; longissimus muscle; mitochondria; myoglobin; oxidation; oxygen consumption; protein solubility; steaks
- ... Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe, Moderate, Mild, and Shady were compared to Control carcasses to investigate biochemical traits contributing to the dark cutting condition. Color attributes of Longissimus lumborum (LL) were measured after grading and during simulated retail display. Mitochondrial abundance and efficiency, bloomed oxymyoglobin, reducing a ...