Investigating the factors contributing to dark cutting in Australian Grain Fed Cattle - Dataset
A compilation of industry stakeholder data for the production and grading of grain-fed beef cattle across southern QLD and northern NSW. Contains 6 year retrospective MSA carcass grading data. 2011-2017. Compiled as cattle lot group data with N <10 removed. Contains BOM weather data from stations close to each of the corresponding cattle sources (Feedlots) Contains Feedlot data collected from the relative lots of cattle including, induction, health, exit and trucking records. Contains weather data captured and amalgamated from on site weather stations where available from feedlots and processors of cattle origin. Recorded in 15-minute or 30 minute increments. The files are recorded and compiled as .csv. The MSA grading feedback files as well as the relative feedlot, processor and weather data were combined and amalgamated to investigate the impacts of factors across the grain-fed cattle supply chain, to discover factors that are contributing to dark cutting beef.
Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4
Meat colour is an important attribute for consumer acceptance but there is an interval between colour grading and retail display. This experiment investigates the effect of time post-slaughter (5, 14 and 40 days) on colour and bloom depth (after 1 and 24 h) for beef carcasses graded AUS-MEAT colour 4 (MC 4). Sixteen carcasses were selected at grading, 8 carcasses were graded MC 4 and 8 as compliant colour (AUS-MEAT score 2 or 3). At 5 days post-slaughter, compliant loins had greater overall bloom depth and were more red than MC 4 loins. Bloom depth (24 h) increased with ageing time but reached maximum bloom at 14 days for both treatments. After ageing for 14 and 40 days, the bloom depth of MC 4 loin was no different to the 5 day aged compliant loins after 24 h on display. Colour at grading may not be a reliable measure of retail colour considering the changes post slaughter.