Nutrional status of the animal as well as stress level pre-slaughter can be causes of ‘darker beef’


IT mightn’t make that much of a difference in terms of taste and texture but meat that tends to be dark coloured is considered ‘undesirable’ by most shoppers at supermarkets or butcher shops.
Now, Teagasc has undertaken a research project to ‘define the underlying biochemical pathways that lead to the change to the darker colour in meats.
According to the Teagasc study, the aim of the research is to develop a better understanding of the ‘defect’ (the darker colouring); to reduce its prevalence; and consequently, to minimise waste from quality beef.
The Teagasc research has identified the causes of the discolouration – known as ‘Dark, Firm and Dry (DFD) – caused by differences in pH (acidity) levels after slaughter.
When animals are slaughtered the pH levels of the meat generally decline but where in cases, they remain high, this prevents the muscle from developing the bright red colour ‘typically seen when a cut surface is exposed to oxygen’.
Carried out by three Teagasc researchers at their Ashtown Food Research Centre in Dublin – Mohammed Gagaoua, Anne Maria Mullen and Declan Troy – the study points out that the darker coloured beef is safe to eat.
However, the research also states that the darker-cutting beef can have a high water-holding capacity causing the meat to lose moisture during cooking and becoming dry in the process.
The darker-coloured meat can also have a reduced shelf life as both the high moisture and pH levels can cause bacteria to grow quicker while another unwanted attribute is a sticky texture.
For more, read this week’s Connacht Tribune.
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