This research is published in Meat and Muscle Biology journal, and the full paper can be accessed by clicking the link https://doi.org/10.22175/mmb.13218 (Ramanathan, R., L.H. Lambert, M.N. Nair, B. Morgan, R. Feuz, et al. (2022). Economic loss, amount of beef discarded, natural resources wastage, and environmental impact due to beef discoloration. Meat Muscle Biology. 6(1): 1–8)
Beef color is an important sensory attribute that influences purchasing decisions. Consumers prefer a bright red color, and any deviation from a bright red color leads to less acceptance. Discoloration of beef results in a discounted price, or the product is discarded. Hence, quantifying economic loss and the amount of beef discarded is vital to develop strategies to minimize their losses and maximize the sustainability of cattle production.