JFHMS Quality Assurance Practice Exam 2026 – The Comprehensive All-in-One Guide to Passing with Confidence

The common cause of dark cutting beef is tied to improper transport and chronic stress experienced by livestock. When animals are subjected to stress before slaughter, it affects their physiology, leading to an increased concentration of glycogen in the muscles. If these animals are under prolonged stress, particularly during transport, their glycogen reserves are depleted, resulting in the inability to produce lactic acid post-mortem. The lack of lactic acid production prevents the muscles from achieving the pH levels necessary for proper meat color and texture.

This condition manifests as dark cutting beef, which is characterized by its dark color and potentially less desirable eating qualities. Factors such as hot weather during transport, lack of feed prior to slaughter, and overcrowding in the trailer can contribute to stress but do not encapsulate the broader impact of both improper transport methods and the chronic stress experienced by the animals leading up to slaughter, making them significant contributors to the condition.