The bolar blade, striploin and topside cuts from dark cutting (DC) and normal (nDC) beef carcasses were compared in terms of their eating quality, oxidation and colour traits. Carcass grades were assigned so that striploins assessed to have pH > 5.7 were classified DC. Cuts were aged (14 and 28 d) before their shear force, sarcomere length, ultimate pH, particle size, TBARS, drip and cooking losses, and colour stability traits were analysed. DC effects on tenderness traits were not uniform across all cuts. Only TBARS was influenced by grade and ageing period interactions. Colorimetric variation due to grade was more evident in the striploin than the other cuts, although this was independent to ageing or display. Cuts themselves differed and were impacted by ageing and display periods. It was concluded that unlike the topside and striploin, the bolar blade from DC carcasses had comparable quality to nDC and could therefore retain its value if priced independent to the entire carcasses.

比较了暗切（DC）和正常（nDC）牛car体的公猪刀片，脱皮肉和上层切块的食用质量，氧化和颜色特征。分配体等级，以便将评估为pH> 5.7的牛腰肉分类为DC。在对切块进行剪切力，肌节长度，最终pH，粒度，TBARS，滴落和蒸煮损失以及颜色稳定性特征之前，分别进行了熟化处理（分别为14和28 d）。DC对嫩度特征的影响在所有割伤中均不统一。只有TBARS受等级和衰老期相互作用的影响。尽管与老化或显示无关，但在牛腰肉中，由于等级引起的比色变化比其他切肉更明显。裁切本身各不相同，并受到时效和展示时间的影响。结论是，与顶面和脱衣腰肉不同，