Extent of dark-cutting in beef carcasses graded Canada B4

Recovering value from dark cutting carcasses (Canada B4) was investigated by examining twelve muscles in the loin, fore- and hindquarters of atypical (AT, pH < 5.8), borderline (BD, 5.8 < pH < 6.0) and classic (CL, pH > 6.0) dark cutting carcasses. Subjective and objective colour, purge loss, and colour stability were measured over 4 days of retail display. Forequarter muscles from all dark cutting carcasses were not different from those of normal Canada AA carcasses, suggesting that forequarter muscles may be preferentially harvested for sale through normal retail outlets. None of the adductor, biceps femoris, gluteus medius, and semitendinosus muscles in the AT carcasses were dark and all had retail display colour stability comparable to that of normal steaks, indicating that these muscles in these carcasses are undervalued. Sorting of dark cutting carcasses by longissimus thoracis pH or a* and b* values will allow for value to be recovered from atypical dark cutting carcasses.