Adaptation Physiology Group, Wageningen University, P.O. Box 338, 6700 AH, Wageningen, The Netherlands.
Meat Sci. 2010 Nov;86(3):859-64. doi: 10.1016/j.meatsci.2010.07.010. Epub 2010 Jul 23.
Records of cattle slaughtered at two Chilean slaughterhouses (SLH1 and SLH2) were used to determine prevalence and risk factors for carcasses with bruises. Bruise prevalence amounted to 12.3% but differed between slaughterhouses (20.8% for SLH1 and 8.6% for SLH2 respectively). Bruise severity grade 1 (mild) was most frequently recorded. The type of the animal, source of animal, the level of fat cover and lairage time were associated with the presence of bruises. Older categories of animals and animals that pass through a market before being moved to the slaughterhouse are more prone to show bruises. The results also indicate that under the reported Chilean circumstances animals that have longer lairage times (over 12 h) have a significantly reduced risk for bruises, except for oxen. Presence of bruises is also significantly associated with increased carcass pH values.
记录了智利的两家屠宰场（SLH1 和 SLH2）屠宰的牛只，以确定有瘀伤的胴体的流行率和风险因素。瘀伤的流行率为 12.3%，但在两个屠宰场之间存在差异（分别为 SLH1 的 20.8%和 SLH2 的 8.6%）。记录到的瘀伤严重程度等级 1（轻度）最为常见。动物的类型、动物的来源、脂肪覆盖程度和待宰时间与瘀伤的存在有关。年龄较大的动物类别和在被运往屠宰场之前经过市场的动物更容易出现瘀伤。结果还表明，在报告的智利情况下，待宰时间（超过 12 小时）较长的动物出现瘀伤的风险显著降低，但牛除外。瘀伤的存在也与胴体 pH 值升高显著相关。
