|
Beef Quality: What Causes Dark-Cutters?
The causes of dark cutters are thought to be a combination of factors under the category of preslaughter stressors. These stressors cause glycogen to be depleted, leading to a reduction in lactic acid production within the muscle tissues. This prevents the normal decline in pH that occurs after slaughter. The muscle tissue more readily absorbs light, resulting in meat that is dark red to purple or almost black. Stressors affecting feedlot heifers include:
-Weather — extremely high or low temperatures, and/or precipitation
-Estrous activity, such as riding
-Shipping practices
-Handling conditions — overcrowding, mixed pens and/or using electric prods
-Time of year
|