OSU advances understanding of dark-cutting beef

Oklahoma State University researchers are advancing industry understanding of dark-cutting beef through coordinated, interdisciplinary work across the OSU Department of Animal and Food Sciences and the Robert M. Kerr Food and Agricultural Products Center.

Dark-cutting beef occurs when pre-harvest stress reduces muscle glycogen, resulting in a darker appearance and an elevated pH. Although the product remains safe and nutritious, the color difference can influence consumer perception and reduce value across the beef supply chain.

Research funded by the National Cattlemen’s Beef Association, with support from the Oklahoma Beef Council and the University of Nebraska-Lincoln Department of Animal Science, allows OSU researchers to examine dark-cutting beef from multiple angles — from biological causes to consumer response and economic impact. The current research is evaluating the potential impact of high-pressure processing on the value of dark-cutting beef.

PHOTO: The Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University. (Photo by Mitchell Alcala, OSU Agriculture)