'Dark Cut 3 walkthrough' armor games dark cut 'dark cut 3' 'dark cut 3 playthrough' 'dark cut 3 full game' 'dark c. A walkthrough for the somewhat disgusting game 'Dark Cut'. Dark Cut is the first installment of Dark Cut series of games. It is developed by jmtb02 and it was released on November 15th, 2007 by Armor Games. It is preceded by Dark Cut 2 which was released on December 10th, 2007. Dark Cut is back. In the third installment of the bloody and scary surgery-simulation game it's your job to restore your family tree. Therefore you have to medicate your family members from the past. So check up, sedate, cut and heal, but avoid to fail the surgery or your patient will die.
The term 'Dark Cutting' is used for meat that does not bloom or brighten when it is cut and exposed to air. Beef customers prefer beef cuts to be a bright pinkish colour at retail, they avoid dark coloured meat. Dark cutting beef (DCB) is largely linked with stress and the mobilisation of muscle glycogen—energy store—in the live animal prior to slaughter.
In the time between slaughter and chilling, a chemical reaction known as glycolysis occurs in the muscle tissue. This reaction converts glycogen into lactic acid. This lactic acid causes the meat pH to decline from the neutral value of 7.2 found in the live animal. The amount of pH fall is determined by the quantity of glycogen available in the muscle for conversion to lactic acid.
Figure 1. (to the right) Scotch fillet showing a ‘dark cutter’ (below) and acceptable meat colour (above).
Desirable eating table beef has an ultimate pH in the range of 5.3 to 5.7. If the quantity of glycogen in the muscle tissue was low, and the pH remains above 5.8, then DCB is a likely outcome.
In addition to the unacceptable appearance, DCB has the following characteristics:
Dark Cut Vampire
- a high water holding capacity – so the meat loses a lot of moisture during cooking and becomes very dry;
- reduced shelf life – bacteria grow more rapidly due to the higher pH and moisture;
- a sticky texture.
How does low muscle glycogen occur?
The following contribute to dark cutting beef:
Dark Cut 3
- low energy intake by livestock,
- poor livestock handling,
- mixing groups of animals, and
- severe weather conditions during transport.
All these factors have been found to decrease the levels of muscle glycogen in the live animal.
Muscle glycogen, or the energy reserves of the animal, has a large influence on meat colour and pH, see Table 1.
| Muscle Glycongen | Meat Colour | pH of Meat |
|---|---|---|
| >1% | Normal | <5.7 |
| 0.6% | Starts to darken | 6.0 |
| 0.6 - 0% | Dark | 6.0 - 7.0 |
Dark Cuticles Fingernails
Source: Walker,P. (1997) Dark cutting in beef carcasses.
Dark Cutie
Incidence of dark cutting beef
The incidence of DCB in Australia varies and depends on location, processing conditions and season. The seasonal incidence of high pH beef as an indicator of dark cutting is shown in Graph 1.
Industry estimates that the incidence of DCB is 8–10%. There is evidence that processing plants vary in incidence levels from 1–16% and individual slaughter groups are up to 50%.
High risk stock categories include: sick or injured stock, females exhibiting oestrus, entire males, poor temperament stock and young unweaned animals.
from 43,303 head – NSW, 1999–2000.
It shows incidence above 5.7 pH.
Producing the best eating quality
Consumers rate high pH beef a poor eating experience with 1-in-2 steaks failing taste panel assessment. Meat colour and pH are included in many customer specifications of what they want.
In the interest of consumers of beef, producers should seek to minimise the incidence of dark cutting beef.
Acknowledgments
Dark Cut Games
Michael Beer, NSW Agriculture and Meat Standards Australia Grading Services, Milton Queensland.
Additional information
Dark Cuticles
- DAI-245 Dark cutting beef – managing cattle to reduce DCB
- DAI-246 Dark cutting beef – the economic loss