Van Donkersgoed J, Jewison G, Mann M, Cherry B, Altwasser B, Lower R, Wiggins K, Dejonge R, Thorlakson B, Moss E, Mills C, Grogan H
Alberta Agriculture, Food and Rural Development, Alberta.
Can Vet J. 1997 Apr;38(4):217-25.
A study was conducted in 4 Canadian processing plants in 1995-96 to determine the prevalence of quality defects in Canadian cattle. One percent of the annual number of cattle processed in Canada were evaluated on the processing floor and 0.1% were graded in the cooler. Brands were observed on 37% and multiple brands on 6% of the cattle. Forty percent of the cattle had horns, 20% of which were scurs, 33% were stubs, 10% were tipped, and 37% were full length. Tag (mud and manure on the hide) was observed on 34% of the cattle. Bruises were found on 78% of the carcasses, 81% of which were minor in severity. Fifteen percent of the bruises were located on the round, 29% on the loin, 40% on the rib, 16% on the chuck, and 0.02% on the brisket. Grubs were observed in 0.02% of the steers, and injection sites were observed in 1.3% of whole hanging carcasses. Seventy percent of the livers were passed for human food and 14% for pet food; 16% were condemned. Approximately 71% of the liver condemnations were due to liver abscesses. Four percent of the heads, 6% of the tongues, and 0.2% of whole carcasses were condemned. The pregnancy rate in female cattle was approximately 6.7%. The average hot carcass weight was 357 kg (s = 40) in steers, 325 kg (s = 41) in heifers, 305 kg (s = 53) in cows, 388 kg (s = 62) in virgin bulls and 340 kg (s = 39) in mature bulls. The average ribeye area in all cattle was 84 cm2 (s = 12); range 29 cm2 to 128 cm2. Grade fat was highly variable and averaged 9 mm (s = 4) for steers and heifers, 6 mm (s = 6) for cows, 5 mm (s = 1) for virgin bulls, and 4 mm (s = 0.5) for mature bulls. The average lean meat yield was 59.7% in cattle (s = 3.4); range 39% to 67%. One percent of the carcasses were devoid of marbling, 1% were dark cutters, and 0.05% of the steer carcasses were staggy. Six percent of the carcasses had poor conformation, 3.7% were underfinished, and 0.7% were overfinished. Yellow fat was observed in 4% of the carcasses; 10% of carcasses were aged. Based on January 1996 prices, the economic analysis showed that the Canadian beef industry lost $70.52 per head or $189.6 million annually from quality nonconformities. Methods identified to reduce these nonconformities included improvements in management, animal identification, handling, genetic selection, marketing, grading, and information transfer.
1995 - 1996年在加拿大的4家加工厂开展了一项研究，以确定加拿大牛群中质量缺陷的发生率。在加工车间对加拿大每年加工牛数量的1%进行了评估，在冷藏库中对0.1%进行了分级。在37%的牛身上观察到有烙印，6%的牛身上有多个烙印。40%的牛有角，其中20%是短角，33%是残角，10%是截角，37%是全长角。在34%的牛身上观察到有标记（皮肤上有泥和粪便）。78%的胴体有瘀伤，其中81%的瘀伤程度较轻。15%的瘀伤位于后腿肉，29%位于腰部，40%位于肋骨，16%位于肩胛肉，0.02%位于胸部。在0.
