Respected concerned,
If we don't have carcass grading expert at slaughterhouse then what are the different indexes by which we can judge DCB carcasses. One is the ultimate pH at 24 h PM. Can we use Minolta colorimeter? if yes; then what are the threshold values at 24 h PM. Or is there any other way?
Secondly, can we declare a carcass that its 100 % DCB?
Thanks.
Follow this link
https://www.dpi.nsw.gov.au/animals-and-livestock/beef-cattle/management/market-information/dcb-cattle-mgt
regards
Also check the net for links on DFD meat like this one
http://www.aedilemma.net/servlet/GetDoc?meta_id=1193&template=ReferenceText
I will try and answer the question from a slightly different perspective. Obviously, pH measured after rigor (say 24 hours) is a very good method but it has several issues (slow, glass electrodes used aka breakage and meat contamination, invasive, ongoing calibration issues). However, it can be done without cutting and exposing the cut meat surface to oxygen and can quickly measure meat pH in a variety of muscles. For beef which is typically quartered and cut surface exposed to oxygen this may be less of a problem. A different issue presents if colorimeters or NIR (including hyperspec) are used. Again you have calibration issues, with perhaps the major one being how long the cut surface has been exposed to oxygen as this is difficult to standardize in many plants unless again it is done on the quartered carcass exposed LD surface after chilling. There are several other technologies that could be used. Now to thresholds: for pH that depends if you are also concerned about intermediate pH toughness as well as DFD. If so then above 5.8 is probably the threshold. Colorimeters and NIR: best to develop a predictive equation under plant and illumination and calibration conditions. Regards % of carcass involved that depends. You cannot test in one location and predict unequivocally to other muscles.
Khalid Al-Salhie, C.A. (Kees) Kan and John Colin McEwan Thank you so much for your valuable comments and suggestions. These will be really helpful.
A few more to guide your thinking. Also pH is the trait that largely drives DC so measure this, in beef this is routinely measured in Aus. The threshold depends on the country, where you are in China it is high and there is still a large incidence. The other thing to remember it is muscle specific.
Holman, B.W.B., Kerr, M.J., Morris, S., and Hopkins, D.L. (2019). The identification of dark cutting beef carcasses using Nix Color Sensor Pro™ colour measures, and their relationship to bolar blade, striploin and topside quality traits. Meat Science, 148, 50-54.
Holman, B.W.B., van de Ven, R.J., Mao, Y., Coombs, C.E.O., and Hopkins, D.L. (2017). Using instrumental (CIE and reflectance) measures to predict consumers’ acceptance of beef colour. Meat Science, 127, 57-62.
Holman, B.W.B., and Hopkins, D.L. (2019). Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control beef carcasses. Meat Science, 149, 24-30.
- Badges
- Science method