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 Sep;131:139-141. doi: 10.1016/j.meatsci.2017.05.011. Epub 2017 May 11.
Times for the progressive breakdown of 95 lamb carcases were recorded to determine the impact of carcase weight and GR tissue depth on the time and therefore cost to produce value added retail cuts. Further analysis also assessed the potential to use these carcase traits as predictors of fabrication times. Regression modeling demonstrated there was a limited ability to predict the difference in time to fabricate mid value-added (R=0.18) and extreme value-added (R=0.12) cuts compared to traditional cuts, suggesting that other factors need to be considered. However, this study highlighted the significant increases in time required to fabricate more value-added cuts and to breakdown heavier carcases. Furthermore, this study demonstrated the changes to the saleable meat yield as the degree of fabrication increased, such that the average product prices increased ($20.64/kg for mid value added and $28.72/kg for extreme value added) compared to traditional retail cuts ($15/kg) to offset the increased labour of fabricating value-added cuts.
记录了 95 只羔羊胴体逐渐解体的时间，以确定胴体重量和 GR 组织深度对生产增值零售切块的时间（因此也是成本）的影响。进一步的分析还评估了这些胴体特征是否可以作为制作时间的预测指标。回归模型表明，与传统切块相比，预测中等增值（R=0.18）和极端增值（R=0.12）切块的制作时间差异的能力有限，这表明需要考虑其他因素。然而，本研究强调了制作更多增值切块和分解更重胴体所需时间的显著增加。此外，本研究还证明了随着制作程度的增加，可销售肉产量的变化，因此与传统零售切块（15 美元/公斤）相比，平均产品价格上涨（中等增值产品为 20.64 美元/公斤，极端增值产品为 28.72 美元/公斤），以抵消制作增值切块的劳动力增加。
