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首页> 外文期刊>Meat Science >Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting
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Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting

机译：具有较大眼肌面积的牛肉car体，较低的骨化分数和改善的营养，减少了暗切的发生

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摘要

This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and rib fat depth on the incidence of dark cutting (pH_u>5.7) using routinely collected Meat Standards Australia (MSA) data. Data was obtained from 204,072 carcasses at a Western Australian processor between 2002 and 2008. Binomial data of pH_u compliance was analysed using a logit model in a Bayesian framework. Increasing eye muscle area from 40 to 80 cm~2, increased pH_u compliance by around 14% (P<0.001) in carcasses less than 350 kg. As carcass weight increased from 150 kg to 220 kg, compliance increased by 13% (P< 0.001) and younger cattle with lower ossification were also 7% more compliant (P<0.001). As rib fat depth increased from 0 to 20 mm, pH_u compliance increased by around 10% (P< 0.001) yet marbling had no effect on dark cutting. Increasing musculature and growth combined with good nutrition will minimise dark cutting beef in Australia.
机译：这项研究使用常规收集的澳大利亚肉类标准（MSA）数据评估了眼肌面积（EMA），骨化，car体重量，大理石花纹和肋骨脂肪深度对暗切的发生率（pH_u> 5.7）的影响。数据是从2002年至2008年期间在澳大利亚西部的一家加工商处从204,072具cas体获得的。使用Bayesian框架中的logit模型分析了pH_u依从性的二项式数据。将小于350 kg的屠体的眼肌面积从40 cm-2增加到80 cm〜2，使pH_u依从性增加约14％（P <0.001）。随着car体重量从150公斤增加到220公斤，顺应性提高了13％（P <0.001），骨化程度较低的年轻牛的顺应性也提高了7％（P <0.001）。随着肋骨脂肪深度从0到20 mm增加，pH_u顺应性增加了约10％（P <0.001），但大理石花纹对暗切没有影响。越来越多的肌肉和生长以及良好的营养将使澳大利亚的切黑牛肉减至最少。

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  • 来源
    《Meat Science》 |2012年第4期|p.474-480|共7页
  • 作者

    P. McGilchrist; C.L. Alston; G.E. Gardner; K.L. Thomson; D.W. Pethick;

  • 作者单位

    Australian Cooperative Research Centre for Beef Genetic Technologies, U.N.E., Armidale, N.S.W. 2351. Australia,School of Veterinary and Biomedical Science, Murdoch University, South St Murdoch, 6150 WA, Australia;

    School of Mathematical Sciences, Queensland University of Technology, Brisbane, QLD 4001, Australia;

    Australian Cooperative Research Centre for Beef Genetic Technologies, U.N.E., Armidale, N.S.W. 2351. Australia,School of Veterinary & Biomedical Science, Murdoch University, Murdoch, WA 6150, Australia;

    Department of Agriculture & Food of Western Australia, South Perth, WA 6151, Australia;

    Australian Cooperative Research Centre for Beef Genetic Technologies, U.N.E., Armidale, N.S.W. 2351. Australia,School of Veterinary & Biomedical Science, Murdoch University, Murdoch, WA 6150, Australia;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    glycogen; dark firm and dry beef; meat standards australia; ultimate Ph; carcass grading;

    机译：糖原深色和干牛肉;澳大利亚肉类标准;极限Ph;体分级;

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