Darkcutter

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

A darkcutter or dark cutter is a carcass of beef that has been subjected to undue stress before slaughter, and is dark in color. Sometimes referred to as dark cutting beef, they have a dark color which makes the meat appear less fresh, making them undesirable to consumers. Darkcutters fetch a lower price than otherwise ordinary beef on the market.

Stress ante mortem causes a depletion of glycogen stores in the liver and muscles, so the glucose normally used post mortem to produce ATP anaerobically, resulting in lactic acid production before the development of rigor mortis, is not available. The muscle pH stays high (above 6.0), resulting in higher water-holding capacity (sticky protein) and more translucent muscle, which looks darker because light travels deeper into the muscle before being refracted.[1][2]

See also

References

  1. ^ McKinnon, Bill R. (March 1998). "Beef Quality Corner - "Dark Cutters" Livestock Update". Virginia Cooperative Extension.
  2. ^ Littler, Brett; House, Jeffrey (June 2001). "Dark cutting beef - what is it?". New South Wales Government.


Retrieved from "https://en.wikipedia.org/w/index.php?title=Darkcutter&oldid=854265063"
This content was retrieved from Wikipedia : http://en.wikipedia.org/wiki/Darkcutter
This page is based on the copyrighted Wikipedia article "Darkcutter"; it is used under the Creative Commons Attribution-ShareAlike 3.0 Unported License (CC-BY-SA). You may redistribute it, verbatim or modified, providing that you comply with the terms of the CC-BY-SA