Beef color may be impacted by many factors, including inherent muscle composition, animal health, antemortem stress, and postmortem processes. The objectives of this study were to determine the associative effects of cattle genetics and liver abscess occurrence upon objective color stability of aged beef longissimus lumborum steaks in a simulated retail setting and understand how postmortem muscle metabolism is impacted by cattle genetics and liver health. Strip loins (n = 44) were collected from the right side of cattle designated as either native beef or dairy-crosses (NAT or DX; n = 22/cattle type). Among cattle phenotypes, half of each set of carcasses were from animals having either a healthy, edible liver or a major liver abscess (n = 22/liver outcome; n = 11/cattle type-liver outcome combination). The first four anterior steaks were cut and randomly assigned to aging durations of 7, 21, 35, or 49 d, whereas the preceding wedge steak was removed and reserved for metabolomic analysis. Steaks were overwrapped at the completion of aging and evaluated for instrumental color (L*, a*, b*) during a 144-h simulated retail display. Steaks obtained from DX cattle provided a greater range of color measurements, whereas steaks of NAT cattle were intermediate of DX values. Steaks of DX cattle with an edible liver produced the lightest (P < 0.01) and least red (P < 0.01) colored steaks throughout the display. Steaks of NAT cattle with an edible liver presented the highest (P < 0.01) mean redness value at 24 h of display. Steaks from cattle with a liver abscess sustained numerically higher a* values and oxymyoglobin percentages. As would be expected based upon prior literature, the longer the duration of age, the less red (P < 0.01) and more discolored (via greatest metmyoglobin percentage; P < 0.01) steaks measured. Numerous metabolic pathways (galactose, sucrose, and glutathione metabolism) contributory to glycolysis, indicative of metabolic or oxidative stress, were impacted (P < 0.01) by significantly different metabolites among categorical treatment effects, as well as branched-chain amino acid biosynthesis (P < 0.01), functional in protein synthesis. This study demonstrated the associative effects of liver abscess outcomes among native and dairy-cross cattle, along with differing postmortem aging times upon beef color and color stability. Likewise, minimizing steak age prior to retail display optimizes the ideal red color preferred by beef consumers.
Keywords: discoloration; liver abnormality; metabolism; quality; redness.
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.
© The Author(s) 2026. Published by Oxford University Press on behalf of the American Society of Animal Science.