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Carcass bruising location and bruise trim loss in finished steers, cows, and bulls at five commercial slaughter facilities

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dc.contributor.authorKline, Helen Carter, author
dc.contributor.authorGrandin, Temple, advisor
dc.contributor.authorEdwards-Callaway, Lily, advisor
dc.contributor.authorBelk, Keith, committee member
dc.contributor.authorEngle, Terry, committee member
dc.contributor.authorRollin, Bernard, committee member
dc.date.accessioned2019-01-07T17:19:43Z
dc.date.available2019-01-07T17:19:43Z
dc.date.issued2018
dc.description.abstractDetermining the location of, and investigating possible causes of, bruising in beef carcasses is critical for addressing animal well-being concerns in the livestock industry—as well as understanding losses in value that are a consequence of carcass defects. This study was conducted in five commercial slaughter facilities, located in multiple regions of the U.S., that slaughter fed steers/heifers, cows and bulls. At each plant, animals from thirty trailers, at least one animal from each utilized compartment. In total, approximately 50 animals were marked each night, providing 150 marked animals over the three days of sampling at each facility. Individual carcasses were followed through the slaughtering process and were evaluated before carcass splitting for: presence/absence and location of bruising, and the weight of bruised meat that was removed from carcasses during trimming. This study found that 28.1% of carcasses observed were visibly bruised. Regions of the carcass that had the highest bruise incidence were the round, rib, and loin beef cuts, respectively. However, some carcasses had deep tissue bruises that were not visible on the surface of the carcass, but trim loss was collected once these bruises were exposed and averaged 1.0 kg per carcass. Cattle in the top deck compartment were less likely to be bruised when compared to cattle in the belly compartment (P = 0.03). Reduction of bruising enhances animal well-being and reduction in trim loss adds economic efficiency along the entire beef supply chain.
dc.format.mediumborn digital
dc.format.mediumdoctoral dissertations
dc.identifierKline_colostate_0053A_15238.pdf
dc.identifier.urihttps://hdl.handle.net/10217/193200
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartof2000-2019
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectbruises
dc.subjectstocking density
dc.subjectyield loss
dc.subjectslaughter
dc.subjectanimal welfare
dc.subjectstunning
dc.titleCarcass bruising location and bruise trim loss in finished steers, cows, and bulls at five commercial slaughter facilities
dc.typeText
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineAnimal Sciences
thesis.degree.grantorColorado State University
thesis.degree.levelDoctoral
thesis.degree.nameDoctor of Philosophy (Ph.D.)

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