In order to analyze the beef quality of commercial catties, 108 commercial catties were selected randomly to compare their meat quality. Acording to cattle's weights, 108 catties were arranged to four groups with 401 kg below, 40l~500 kg, 501~600 kg, 601 kg above. Comparative analysis found that although carcass weight of four groups showed significant difference (P< 0. 01), no significant difference existed in dressing percentage(P>0. 05); the beef color were deeper and the fat color were more whiter and shearing force were smaller (P> 0. 05) with age and weight increase. There was no significant marbling trend (P>0. 05) in different weight groups. Backfat thickness were thicker with the weight increase between two groups(401 kg below and 501~600 kg) (P<0. 05). The greater the catties weight, the eye-muscle area were larger and there were significant difference between 401 kg below and other groups(P< 0. 01). The greater the weight,the more split meat weight(P<0. 01). The results showed that the commercial catties' weight were heavier , the beef quality were better.%为了分析市售商品牛的牛肉品质,随机选择108头市售商品牛,按体重分为401 kg以下、401～500 kg、501～600 kg、601 kg以上,共4组.结果表明,4组胴体重差异极显著(P＜0.01),但各组牛的屠宰率无显著差异(P＞0.05);体重越大,牛肉色越深,脂肪色越白;剪切力随年龄和体重增大剪切力越小(P＞0.05);不同体重组间大理石花纹没有明显趋势(P＞0.05);背膘厚度随体重增加而变厚,但401 kg以下和501～600 kg两组间差异显著(P＜0.05);体重越大眼肌面积越大,401 kg以下组与其他各组间差异极显著(P＜0.01);体重越大分割肉重越多(P＜0.01).综合分析表明,市售商品牛体重越大,食用品质越好.
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