Understanding the formation of the grade B4 Beef in Alberta

• Author / Creator

  Holdstock, Jamie H

• One hundred and seventy-nine (179) carcasses were surveyed for Longissimus thoracis (LT; rib eye) muscle pH from a commercial abattoir and results demonstrated that specific pH categories existed within the Canada B4 grade carcass population. About 72% of grade B4 carcasses had a muscle pH range of 6.0 to 7.0 and were categorized as classic dark cutters (CL), 21% of carcasses had a muscle pH range of 5.8 to 6.0 and were categorized as borderline dark cutters (BD), and 6% of carcasses had a muscle pH below 5.8 and were categorized as atypical dark cutters (AT). Carcass sides within the studied grade B4 sub-populations demonstrated reduced weights, but adequate muscling and fat cover. Muscle profiling of 12 muscles showed AT carcasses have potential for value recovery. In conclusion, Results indicate that animals within the AT pH category have sufficient energy ante mortem to produce beef of normal colour.

• Subjects / Keywords

  • Colour
  • Meat science
  • Dark cutting beef

• Graduation date

  Fall 2012

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3TD9V

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.