Any deviation from the bright cherry-red color of beef, such as dark-cutting condition during grading, leads to discounted carcasses and subsequent economic losses. Dark-cutting beef is characterized by lower glucose and glycogen levels. Although it is known that enzymes and metabolites involved in carbohydrate metabolism are downregulated in dark-cutting beef, limited information is currently available on lipid profiles. The overall goal of the current study was to determine lipid profiles of varying shades of dark-cutting condition. Nontargeted lipidomics analysis indicated that acylcarnitine levels are greater in dark-cutting conditions compared with normal-pH beef. Acylcarnitine is primarily involved in the transfer of fatty acids to mitochondria for energy production. Hence, higher acylcarnitine levels suggest altered energy-generating pathways to maintain cellular homeostasis.

Read the full article in the Journal of Animal Science.