The objective of this seminar has been to scrutinise the problem of dark-cutting in beef in all its various aspects in order to achieve a better understanding of the condition which will allow practical recommendations to be made to industry and also indicate where more research work is needed. We have attempted to identify the occurrence and assess the incidence of the condition; to define its biochemical and physiological aetiology; to deal with the microbiological hazards associated with high pH; to establish methods of early identification; to compare its physical properties and eating quality with normal beef and to exploit as far as possible any advantages which it has for processing. Scientists from a wide range of backgrounds and representing many basic disciplines have attended the seminar, making it possible to have a widely based scientific study of the problem. Meat scientists do not often have the opportunity to discuss problems of meat quality with animal welfare experts, veterinarians, ethologists and specialists in carbohydrate biochemistry all at the same time. The diversity of interest of the participating scientists has contributed significantly to the success of the seminar. By broadening the scope and scientific base of our discussion, we have increased the practical usefulness and results of our work.
KeywordsMeat Quality Eating Quality Young Bull Current Scientific Knowledge Basic Discipline
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