Fowler Stephanie M, Hoban Jordan M, van de Ven Remy, Boyce Mal, Williams Andrew, Pethick David W, Hopkins David L
Cooperative Research Centre for Sheep Innovation, Armidale 2350, Australia; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, Australia.
Cooperative Research Centre for Sheep Innovation, Armidale 2350, Australia; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, Australia.
Meat Sci. 2017 Jul;129:71-73. doi: 10.1016/j.meatsci.2017.02.023. Epub 2017 Feb 27.
Multiple studies were conducted at 3 abattoirs to determine the potential of a dual function GR/Impedance probe to measure GR soft- tissue depth (depth at the 12th rib, 110mm from the mid line of the carcase) of typical lamb carcases processed in Australia. Lamb carcases (1016) were measured approximately 25min post slaughter with the probe and a GR knife as the most commonly used measurement. Modelling indicated that variation in the measurement using the probe compared to the measurement using the knife occurred with increasing carcase weight and fatness as well as between different abattoirs. Consequently, the probe in its current design cannot provide the repeatable measurement required by industry.
在3个屠宰场进行了多项研究，以确定一种具有双重功能的GR/阻抗探头测量澳大利亚加工的典型羔羊肉胴体GR软组织深度（第12肋骨处，距胴体中线110毫米处的深度）的潜力。用该探头和GR刀对1016个羔羊肉胴体在屠宰后约25分钟进行测量，GR刀是最常用的测量工具。建模表明，与使用刀具测量相比，使用探头测量的差异随着胴体重量和脂肪含量的增加以及不同屠宰场之间的差异而出现。因此，当前设计的探头无法提供行业所需的可重复测量。
