The experiment tested the effect of four extended transport treatments on sensory and objective meat quality in beef. A total of 343 steers (88 steers from each of three properties and 79 from a fourth property) were allocated to four treatments including a 12 hour transport time (T12), 24 hour transport time (T24), 24 h as 12 hour transport time, a 12 hour rest, with a further 12 hour transport (T12 ~ T12), 36 hour transport treatment (T36). Within property departure times of treatments were staggered to arrive at the abattoir together. There were no significant transport effects (P > .05) on live animal, carcass traits, consumer sensory scores, and objective meat quality of the longissimus lumborum. There was large between property variation in the proportions of carcasses excluded from grading on the basis of low ribfat, high ultimate pH and dark meat color scores. Variation in these traits was not associated with transport treatments and was likely related to variation in on-farm factors.

实验测试了四种延长运输处理对牛肉的感官和客观肉品质的影响。总共343牛（其中三个属性分别为88牛和第四属性为79牛）被分配到四个处理中，包括12小时运输时间（T12），24小时运输时间（T24），24小时作为12小时运输时间，休息12小时，再进行12小时的运输（T12〜T12），进行36小时的运输处理（T36）。在财产离开时间之内，治疗被交错地到达了屠宰场。没有 对长寿动物腰肉的活体动物，car体性状，消费者感官评分和客观肉品质有显着的运输影响（P > .05）。在低脂肪，高最终pH值和深色肉色评分的基础上，从分级中剔除的property体比例之间存在很大的特性差异。这些性状的变化与运输处理无关，很可能与农场因素的变化有关。