Dark-Cutting Beef
Dark-Cutting Beef
Beef glossary
Alimentation and nutrition
Definition of dark-cutting beef
DARK-CUTTING BEEF: An abnormally dark colored muscle condition in fresh beef resulting from reduced muscle sugar (glycogen) content in beef muscles. Often caused by excessive animal stress prior to harvesting, the lack of glycogen causes an above normal pH level in muscles, resulting in the dark color. Although meat is wholesome, consumers often mistake the darker color as meaning the meat is “old” or “spoiled.” Once cooked, however, there is no noticeable difference from normal cooked beef. Consequently, much of the dark-cutting beef is marketed through the foodservice channel.
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Meaning of dark-cutting beef
Beef glossary terms index
Definition and meaning of dark-cutting beef
Meaning of dark-cutting beef
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