Characterizing research exploring factors associated with dark cutting, pH, color, and glycogen content in beef from fed cattle: a systematic mapping review

Abstract

The objective of this review was to identify trends, knowledge clusters, and knowledge gaps in research exploring antemortem factors that impact dark cutting and associated measurements in fed beef cattle (i.e., pH, meat color, and glycogen content of meat) in order to contribute to the efforts of lowering DFD incidence. The literature search was conducted on December 17, 2024.--from About tab on webpage.