Beef color is one of the most important components to consumers when making purchasing decisions and is influenced by several factors, such as animal genetics, health, and how the meat is aged or stored. This study explored how cattle breed type (native or dairy-cross) and the presence of liver abscesses, an indicator of poor liver health, affect beef color and color stability during retail display. Strip loins were collected from 44 cattle and aged for different periods before steaks were placed in a simulated retail setting. Instrumental color measurements were recorded over time. Steaks from dairy-cross cattle showed greater variation in color compared to those from native beef cattle. Dairy-cross steaks from cattle with healthy livers tended to be lighter and less red, whereas native beef steaks from healthy-liver cattle were the reddest near the beginning of retail display. Cattle with liver abscesses produced steaks that maintained greater redness over time. Longer aging reduced redness and increased discoloration in all samples. Differences in metabolic compounds within muscles suggested that both breed type and liver health influence energy use and stress in muscle tissue. Overall, minimizing aging before retail display helps maintain the desirable bright-red color that consumers prefer.

Read the full article in the Journal of Animal Science.