*3.2.1 Effect of climate condition and season*

Dark cutting is prevented by the control of predisposing factors. The control environment is a difficult task. The cold or hot weather conditions before slaughtering deplete the muscle glycogen resulting in the increase of dark cutting [33]. Rainy cold season dissipates body heat of the animals [9] and it has stressful effects during the transport or at meat processing plants. Apart from wet or cold weather, warm season has great concern with dark color of meat [34–38]. Knee et al. [39] stated that during spring season, lambs show higher level of glycogen. On the other hand, [9] found the significance increase in dark cutting at the temperature of greater than 35°C due to low intake of feed during the hot weather. To minimize the stress of climate and season, trees, sheds or fences can be applied.
