Which CAB specification ensures absence of dark cutters?

Which CAB specification ensures absence of dark cutters?

• A. No dark cutters
• B. Very high marbling
• C. Long maturity
• D. Low ribeye area

Answer: (A)

Dark cutters occur when meat has a high ultimate pH due to pre-slaughter stress, giving beef a noticeably dark color that consumers reject. The CAB specification that directly prevents this defect is the one that requires “no dark cutters.” By explicitly forbidding any darkness defect, the program ensures every eligible product meets color and quality standards tied to fresh appearance and consumer acceptance. Other traits like marbling level, maturity, or ribeye area affect flavor, tenderness, or yield but do not guarantee the absence of the biochemical condition that causes dark cutters, so they don’t accomplish the same safeguard.

Dark cutters occur when meat has a high ultimate pH due to pre-slaughter stress, giving beef a noticeably dark color that consumers reject. The CAB specification that directly prevents this defect is the one that requires “no dark cutters.” By explicitly forbidding any darkness defect, the program ensures every eligible product meets color and quality standards tied to fresh appearance and consumer acceptance. Other traits like marbling level, maturity, or ribeye area affect flavor, tenderness, or yield but do not guarantee the absence of the biochemical condition that causes dark cutters, so they don’t accomplish the same safeguard.