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Summary
A survey was conducted at a New Zealand meat processing establishment to establish the occurrence and extent of bruising in cattle presented for slaughter for human consumption, and its significance for the New Zealand economy. Bruising was shown to be directly related to the method of handling of the cattle before slaughter and the position and maximum width of truck and trailer gate openings. Bruising occurred consistently more often to the right side of the animal than the left, and could be minimized by covering gate posts and uprights of transport vehicles.
The arithmetic mean bruised tissue weight was found to be 5.85 kg/bruised carcase which nationally represents an economic loss of 1.0% of the country's annual export beef earnings.
