Carcass Weight Influences Chilling Rate, Postmortem Metabolism, and Beef Color

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Summary with Implications This study investigated the relationship between carcass weight and the development of atypical dark cutting (ATDC) beef by examining differences in chilling rates, muscle metabolism, and meat quality traits. Forty-four beef carcasses (heavy weight, HW, 510.17 ± 4.6 lb.; light weight, LW, 399.21 ± 4.6 lb.) were monitored postmortem for temperature, pH, and metabolite levels. LW carcasses cooled faster from 6 to 24 hours postmortem and exhibited higher pH at 12 hours, darker lean, and lower tenderness compared to HW carcasses. Elevated levels of glycogen and glucose-6-phosphate were observed in LW carcasses, suggesting that faster chilling may alter muscle metabolism and contribute to ATDC beef characteristics. The findings show carcass weight influences chilling dynamics thus generating both metabolic changes and disparities in quality between HW and LW carcasses. Still more research is needed to better understand to what extent chilling would need to be modified in order to alleviate dark lean in LW carcasses.

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