The Role of Muscle Glycogen in Dark Cutting Beef.

Authors

Dana J. Hanson, University of Nebraska-Lincoln
Kevin Kirchofer, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow

Date of this Version

January 2001

Comments

Published in Nebraska Beef Cattle Report 2001, published by Agricultural Research Division, University of Nebraska Cooperative Extension, and Institute of Agriculture and Natural Resources, University of Nebraska–Lincoln.

Abstract

Dark cutting beef occurs when muscle glycogen levels are depleted prior to slaughter. Without glycogen, lactic acid is not produced in postmortem muscle, causing a higher than normal muscle pH. This research was conducted to identify the threshold level of glycogen where the dark cutting condition is likely to occur. These data from muscles varying widely in pH suggest that muscle glycogen levels need to be at or above 80 mmol/kg to prevent the dark cutting beef condition.