352 Award Talk: Evaluation of longissimus lumborum muscle fiber type from beef carcasses of four color categories.

Abstract Dark cutting beef is traditionally associated with reduced glycogen content and elevated pH. Factors such as muscle fiber type may predispose beef carcasses to alterations in color. Thus, the objective of this study was to evaluate the muscle fiber type of longissimus lumborum steaks from carcasses classified as dark, intermediate, normal, and light. During 9 consecutive months, 216 carcasses (n=24/month) were collected from four color categories. Carcasses were placed into color categories using calculated L* values from E+V grading cameras. Color category was determined by the lowest L* from the carcass. Categories were identified as dark (L*≤55; n=53), intermediate (55