Dark cutting in beef and sheep meat has been the subject of extensive research with
numerous associations established between it and various production practices. Despite …

The present review has been focused largely on the sex type differences in beef quality
among heifers, cows, steers and bulls in various feeding environments. Genetic groups …

This study investigated the association between DFD beef color and other quality traits and
explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and …

ABSTRACT The National Beef Quality Audit (NBQA)–2016 used in-plant cooler
assessments to benchmark the current status of the fed steer and heifer beef industry in the …

This study quantified relationships between USDA instrument marbling measurements and
LM sensory attributes (tenderness, flavor, juiciness), and shear force. Heifer (n= 390) and …

Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe, Moderate, Mild,
and Shady were compared to Control carcasses to investigate biochemical traits …

To improve the efficiency of animal production, livestock have been extensively selected or
managed to reduce fat accumulation and increase lean growth, which reduces …

Canada B4 beef carcasses are penalized because the longissimus thoracis (LT) at the
grade site (12–13th ribs) is darker than the color threshold for normal bright cherry-red beef …

Background Marbling, or intramuscular fat, is an important factor contributing to the
palatability of beef. Vitamin A, through its active metabolite, retinoic acid, promotes the …

Pre-slaughter stress has adverse effects on meat quality that can lead to the occurrence of
Dark Firm Dry (DFD) meat in cattle. This study explores the previously uncharacterized …