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Dark meat study seriously flawed
date:Nov 26, 2012
ch muscle energy they deplete between leaving the farm and slaughter.

The syndrome in beef carcasses produces meat that is dark in color, dry to eat, spoils quickly and has variable tenderness. It affected 3.6 percent of more than 2 million carcasses graded by Meat Standards Australia in the 2011/12 financial year, costing the beef industry millions of dollars.

In their study, funded by the Australian Meat Processors Corporation, Coombes and McGilchrist measured the temperament of 648 commerci

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