Oklahoma State University researchers have launched a $1 million, four-year, multi-disciplinary project to study stress in cattle using artificial intelligence and sensor technologies.
“I had a theory that some of these animals may be genetically predisposed to becoming dark cutters or having heart failure or being less efficient due to physical stressors and animal-environment interactions,” said Janeen Salak-Johnson, associate professor of animal and food sciences.
Dark cutter refers to meat that fails to have a bright red color when grading. Carcasses without bright coloring are not…
