This study examined if different color intensities of dark-cutting beef carcasses (Dark B4/Moderate B4) were similar in quality to normal (N) carcasses of a lower marbling score. The eating quality from abnormal (AB) dark-cutting carcasses (normal pH) was also evaluated to determine if AB should receive the same penalty as classic (CL) dark-cutting carcasses in the Canadian grading system. B4-grade carcasses, regardless of dark color intensity, exhibited increased toughness and greater off-flavor than N carcasses of a lower marbling score. Additionally, AB and borderline (BD) carcasses were tougher than N. The CL dark cutters, albeit similar in tenderness to N carcasses, had greater off-flavor and less beef flavor intensity. Downgrading B4 carcasses one quality grade based on the marbling score, with no further carcass demerits, is likely not sufficient, and further devaluations of dark cutters may be warranted. As well, AB and BD carcasses were of lower quality compared to N carcasses and, therefore, deserve some economic penalty.

这项研究检查了不同颜色强度的深色切切的牛肉car体（深色B4 /中度B4）在质量上是否与大理石花纹得分较低的正常（N）cas体相似。还评估了来自异常（AB）暗切尸体（正常pH）的进食质量，以确定AB在加拿大分级系统中是否应接受与经典（CL）暗切尸体相同的惩罚。B4级屠体，无论深色强度如何，都比大理石花纹得分较低的N个屠体显示出更高的韧性和更大的异味。此外，AB和临界（BD）屠体比N屠体更坚硬。CL暗切肉机虽然与N屠体的嫩度相似，但具有更大的异味和较低的牛肉风味强度。根据大理石花纹评分将B4 cas体降级为一个质量等级，没有其他de体缺点，可能还不够，因此可能需要进一步削减深色刀具。同样，AB和BD屠体的质量比N屠体的质量低，因此，应受到一定的经济损失。