Steel Cameron C, Lees Angela M, Bowler D, Gonzalez-Rivas P A, Tarr G, Warner R D, Dunshea F R, Cowley Frances C, McGilchrist P
School of Environmental and Rural Science, Faculty of Science, Agriculture, Business and Law, University of New England, Armidale, NSW 2351, Australia.
Animal Health Data, 177 Bennetts Road, Norman Park, QLD 4170, Australia.
Animals (Basel). 2021 Feb 10;11(2):474. doi: 10.3390/ani11020474.
The aim of this study was to evaluate the effect of carcass traits, lairage time and weather conditions during lairage and abattoir factors that impact the incidence of dark cutting in 142,228 grain-fed carcasses, as defined by Meat Standards Australia (MSA) guidelines. This study was conducted over a 12-month period analysing data from cattle that were supplied from seven feedlots and processed at three abattoirs. Abattoir data indicated that the average incidence of dark cutting within the study was 2.8%. Increased wind speeds (WSs) and rain during lairage at the abattoir was associated with an increased risk of dark cutting, whereas variation in ambient temperature and/or relative humidity did not influence dark cutting. Heavier carcasses with whiter fat, larger hump heights, more rib fat, higher marble scores and lower ossification had lower incidences of dark cutting. The factors abattoir, time in lairage, time to grading and grader within Abattoir had significant effects on the incidence of dark cutting. The results from this study suggest that reducing the time in lairage and increasing the time between slaughter and grading are the two major ways to reduce dark cutting in MSA carcasses.
本研究的目的是评估胴体性状、停食待宰时间以及停食待宰和屠宰场期间的天气条件等因素对142,228头符合澳大利亚肉类标准（MSA）指南定义的谷物育肥胴体中黑切肉发生率的影响。本研究在12个月期间进行，分析了来自7个饲养场供应并在3个屠宰场加工的牛的数据。屠宰场数据表明，本研究中黑切肉的平均发生率为2.8%。屠宰场停食待宰期间风速增加和降雨与黑切肉风险增加相关，而环境温度和/或相对湿度的变化并未影响黑切肉发生率。脂肪更白、驼峰更高、肋部脂肪更多、大理石花纹评分更高且骨化程度更低的较重胴体，黑切肉发生率较低。屠宰场、停食待宰时间、分级时间以及屠宰场内的分级人员等因素对黑切肉发生率有显著影响。本研究结果表明，减少停食待宰时间以及增加屠宰和分级之间的时间是降低MSA胴体中黑切肉发生率的两种主要方法。
