Abattoir Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef

• Published in: Animals (Basel) Vol. 11; no. 2; p. 474
• Main Authors: Steel, Cameron C, Lees, Angela M, Bowler, D, Gonzalez-Rivas, P A, Tarr, G, Warner, R D, Dunshea, F R, Cowley, Frances C, McGilchrist, P
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 10-02-2021; MDPI
• Subjects: Abattoirs; Ambient temperature; Beef; Beef cattle; Carcasses; Cattle; dark meat; Economics; feedlot cattle; Feedlots; Heat; high pH; Humidity; Intensive farming; Meat; Nutrition; Ossification; processing factors; Quality standards; Relative humidity; Supply chains; Weather; Wind speed; Australia; weather; feedlot cattle; dark meat; high pH; processing factors
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani11020474

The aim of this study was to evaluate the effect of carcass traits, lairage time and weather conditions during lairage and abattoir factors that impact the incidence of dark cutting in 142,228 grain-fed carcasses, as defined by Meat Standards Australia (MSA) guidelines. This study was conducted over a 12-month period analysing data from cattle that were supplied from seven feedlots and processed at three abattoirs. Abattoir data indicated that the average incidence of dark cutting within the study was 2.8%. Increased wind speeds (WSs) and rain during lairage at the abattoir was associated with an increased risk of dark cutting, whereas variation in ambient temperature and/or relative humidity did not influence dark cutting. Heavier carcasses with whiter fat, larger hump heights, more rib fat, higher marble scores and lower ossification had lower incidences of dark cutting. The factors abattoir, time in lairage, time to grading and grader within Abattoir had significant effects on the incidence of dark cutting. The results from this study suggest that reducing the time in lairage and increasing the time between slaughter and grading are the two major ways to reduce dark cutting in MSA carcasses.