Boleman S L, Boleman S J, Morgan W W, Hale D S, Griffin D B, Savell J W, Ames R P, Smith M T, Tatum J D, Field T G, Smith G C, Gardner B A, Morgan J B, Northcutt S L, Dolezal H G, Gill D R, Ray F K
Texas Agricultural Experiment Station, Department of Animal Science, Texas A&M University, College Station 77843-2471, USA.
J Anim Sci. 1998 Jan;76(1):96-103. doi: 10.2527/1998.76196x.
The National Beef Quality Audit-1995 was conducted to evaluate the progress of the beef industry since the time of the National Beef Quality Audit-1991 in improving quality and consistency of beef. Nine plants were assigned for auditing to Colorado State University, Oklahoma State University, and Texas A&M University. Personnel from each institution visited three of their nine plants twice, once in the spring/summer and once in the fall/winter. Data were collected on 50% of each lot on the slaughter floor and 10% in the cooler during a single day's production (one or two shifts, as appropriate). Of the cattle audited on the slaughter floor, 47.7% had no brands, 3.0% had a shoulder brand, 16.8% had a side brand, 38.7% had a butt brand, and 6.2% had brands in multiple locations. Data revealed that 51.6% of the carcasses had no bruises, 30.9% had one bruise, 12.8% had two bruises, 3.7% had three bruises, .9% had four bruises, and .1% had more than four bruises. In addition, 7.2% of the bruises evaluated were located on the round, 41.1% were on the loin, 20.8% on the rib, and 30.8% on the chuck. Livers, lungs, tripe, heads, tongues, and whole carcasses were condemned at rates of 22.2, 5.0, 11.0, .9, 3.8, and .1%, respectively. Mean USDA yield grade and quality grade traits were as follows: USDA yield grade, 2.8; carcass weight, 338.4 kg; adjusted fat thickness, 1.2 cm; longissimus muscle area, 81.9 cm2; kidney, pelvic, and heart fat, 2.1%; USDA quality grade, High Select; overall maturity, A60; and marbling score, Small-minus.
1995年全国牛肉质量审计旨在评估自1991年全国牛肉质量审计以来牛肉行业在提高牛肉质量和一致性方面取得的进展。科罗拉多州立大学、俄克拉荷马州立大学和德克萨斯农工大学被分配对9家工厂进行审计。每个机构的人员对其9家工厂中的3家进行了两次访问，一次在春夏季，一次在秋冬季。在一天的生产过程中（视情况为一班或两班），在屠宰场收集了每批50%的数据，在冷藏库收集了10%的数据。在屠宰场接受审计的牛中，47.7%没有烙印，3.0%有肩部烙印，16.8%有侧面烙印，38.7%有臀部烙印，6.2%在多个部位有烙印。数据显示，51.6%的胴体没有瘀伤，30.9%有一处瘀伤，12.8%有两处瘀伤，3.7%有三处瘀伤，0.9%有四处瘀伤，0.1%有四处以上瘀伤。此外，评估的瘀伤中有7.2%位于后腿，41.1%位于腰部，20.8%位于肋骨，30.8%位于肩胛部。肝脏、肺、肚、头、舌和整只胴体的废弃率分别为22.2%、5.0%、11.0%、0.9%、3.8%和0.1%。美国农业部平均产量等级和质量等级特征如下：美国农业部产量等级为2.8；胴体重338.4千克；调整后的脂肪厚度1.2厘米；背最长肌面积81.9平方厘米；肾、骨盆和心脏脂肪2.1%；美国农业部质量等级为高精选级；整体成熟度为A60；大理石花纹评分小减。
