Factors Influencing Color Development in Beef

Authors

Kevin Kirchofer, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Dennis E. Burson, University of Nebraska-LincolnFollow
Kent M. Eskridge, University of Nebraska-LincolnFollow

ORCID IDs

Kent M. Eskridge

Date of this Version

1-1-2002

Comments

Published in 2002 Nebraska Beef Cattle Report. Copyright © 2001 The Board of Regents of the University of Nebraska.

Abstract

Color development over time in beef carcasses is affected by chill length, fat thickness and hot carcass weight. Ultimate color can be accurately predicted after 9-12 minutes.