Methods of predicting kilograms of retail cuts in the beef carcass

1967 ◽  
Vol 68 (2) ◽  
pp. 301-306 ◽  
Author(s):  
H. J. Tuma ◽  
C. A. Dinkel ◽  
J. A. Minyard ◽  
B. C. Breidenstein
Keyword(s):  
Total Variation ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Prediction Equations ◽  
Fat Thickness ◽  
Retail Cuts ◽  
Beef Carcass

Various carcass measurements were obtained from 216 Hereford steers and evaluated in an attempt to find traits or combinations of traits which accurately estimate carcass composition. Carcass weight and trimmed retail cuts from the round proved to be the best single estimators of kilograms of retail cuts. Prediction equations were developed using carcass weight, trimmed retail cuts from the round, longissimus dorsi area, measures of fat thickness at the 12th rib, untrimmed round weight and weight of kidney, heart and pelvic fat in various combinations. Eighty-four to 94 % of the total variation in actual kilograms of retail cuts could be accounted for by using these equations.

THE EFFECT OF RIBBING SITE ON FAT THICKNESS MEASUREMENTS AND THE PREDICTION OF BEEF CARCASS COMPOSITION

1986 ◽  
Vol 66 (2) ◽  
pp. 541-545
Author(s):  
S. D. M. JONES ◽  
A. K. W. TONG ◽  
A. H. MARTIN ◽  
W. M. ROBERTSON
Keyword(s):  
Key Words ◽  
Fat Content ◽  
Carcass Composition ◽  
Prediction Equations ◽  
Beef Carcasses ◽  
Fat Thickness ◽  
Standard Deviations ◽  
Thickness Measurements ◽  
Beef Carcass

Over a 2-yr period, 409 beef carcasses were used to assess the differences of ribbing site (11/12th vs. 12/13th) on fat thickness measurements and the use of these measurements to predict carcass composition. Minimum fat thickness taken at the location specified for use under Canadian beef carcass grading procedures was 1.6 mm less, averaged over all carcasses at the 13th rib, compared with the same measurement taken at the 12th rib. Prediction equations for estimating carcass lean or fat content based on coefficients of determination and residual standard deviations had similar precision using fat thickness measurements from either ribbing site. These results are discussed in reference to National carcass grading procedures. Key words: Carcass grading, fat thickness, carcass composition

Prediction of beef carcass composition from organs and tissues of the non-carcass parts

1984 ◽  
Vol 102 (3) ◽  
pp. 511-516 ◽  
Author(s):  
E. R. Johnson ◽  
M. K. Vidyadaran
Keyword(s):  
Standard Deviation ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Residual Standard Deviation ◽  
Fat Depots ◽  
Fat Thickness ◽  
Accuracy Of Prediction ◽  
Slight Advantage ◽  
Beef Carcass

SummaryIndividual muscles, individual bones and fat depots from the non-carcass parts (head, foreshanks and tail) of 40 steers (chilled carcass weight 142–174 kg) were studied in an attempt to predict carcass composition more accurately than in an earlier study where the crude non-carcass parts, head, tongue, foreshanks and hindshanks were used.The technique did not improve the accuracy of prediction of muscle or bone. Carcass fat, which was calculated by difference in the earlier study, was predicted more accurately using intermandibular fat weight (requiring 3–4 min to obtain) plus fat thickness at the 12th rib. However, the accuracy of this prediction (carcass fatness range 14·0–33·6%, residual standard deviation 1·98%) was no greater than that using chilled side weight plus fat thickness at the 12th rib.Careful dissection and trimming of anatomical entities from the non-carcass parts therefore offered a slight advantage only in the prediction of carcass components over existing techniques.Substitution of hot side weight for chilled side weight, and sacral crest fat thickness for fat thickness at the 12th rib did not lead to a loss in the accuracy of prediction of muscle, bone or fat.

scholarly journals Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles

2005 ◽  
Vol 62 (5) ◽  
pp. 483-486 ◽  
Author(s):  
Albino Luchiari Filho ◽  
Renato Prates Macedo ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Paulo Roberto Leme ◽  
...  
Keyword(s):  
Shear Force ◽  
Detrimental Effect ◽  
Biceps Femoris ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Beef Carcasses ◽  
Muscle Tenderness ◽  
Fat Thickness ◽  
Left And Right ◽  
Beef Carcass

Hanging beef carcasses in different configurations in the cooler affect some carcass muscle tenderness. Forty Nellore steer carcasses (ten per day) were chosen at random in a federally inspected slaughter plant and hanged alternate left and right sides either in the traditional way by the hindquarter (HQ) or by the forequarter (FQ) also called "tenderbife". Carcasses were selected from steers up to 30 months old and had an average hot carcass weight of 244.1 kg. These carcasses were chilled for 48 hours, when samples from the Longissimus dorsi (LD) at the 12th rib and the Biceps femoris (BF) at the P8 site were removed, kept under refrigeration (0-2ºC) for five days and frozen for future analysis. The temperature of the LD after 24 hours taken at the 12th rib was not different for HQ (1.0ºC) and FQ (0.9ºC). Fat thickness measured at the 12th rib was lower (P < 0.05) for HQ (3.8 mm) than FQ (4.3 mm). All samples were thawed during 48 hours under refrigeration for tenderness evaluation. Warner Bratzler Shear force from the LD was lower (P < 0.001) for FQ (3.53 kg) than HQ (4.78 kg) and was not different for BF. Total cooking losses were not different between HQ (19.7%) and FQ (18.9%). Hanging beef carcass by the forequarter caused an improvement in tenderness of the LD without any detrimental effect on the BF (cap of rump).

scholarly journals Seasonal and year dynamics in the quality characteristics in pig carcasses

2016 ◽  
Vol 32 (4) ◽  
pp. 341-352 ◽  
Author(s):  
Jivko Nakev ◽  
Teodora Popova ◽  
Maya Ignatova ◽  
Penka Marinova ◽  
Tania Nikolova
Keyword(s):  
Carcass Characteristics ◽  
Quality Characteristics ◽  
Commercial Production ◽  
The Other ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Lean Meat ◽  
Fat Thickness ◽  
Pig Carcasses

The aim of our study was to assess the dynamics of the characteristics in pig carcasses as affected by the season and year of slaughter. A total of 106 027 carcasses of growing-finishing pigs of commercial production, slaughtered in the same abattoir in 2014 and 2015 were included in the study. The carcasses were classified using UltraFOM 200 device, as the characteristics controlled were back-fat thickness at two locations and the depth of m. Longissimus dorsi. These measurements were used to further determine the lean meat percentage. The results of the study showed significant differences in the dynamics of changes of carcass characteristics during the seasons and the years. The highest lean meat percentage was found in summer (56.48%), followed by spring (56.34%), autumn (56.29%) and winter (56.10%). On the other hand, the pigs slaughtered in winter displayed highest carcass weight and back-fat thickness at both locations.

Beef carcass conformation and some relationships with carcass composition and muscle dimensions

1980 ◽  
Vol 94 (3) ◽  
pp. 697-708 ◽  
Author(s):  
F. Colomer-Rocher ◽  
J. J. Bass ◽  
D. L. Johnson
Keyword(s):  
General Trend ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Simple Method ◽  
Unit Increase ◽  
Carcass Conformation ◽  
Beef Carcass

SummaryCarcasses of 129 steers from ten different sire breeds including dairy breeds, traditional British beef breeds and continental breeds were classified according to the shape of the tuber ischii-tuber calcis profiles of their hindquarter using a 7·point conformation scale. Conformation class was found to be related to both commercial and dissected carcass composition as well as the dimensions of seven hindquarter muscles. At the same carcass weight and fatness the muscle content of the hindquarter increased by 0·56 kg and the bone decreased by 0·13 kg linearly per unit increase in conformation class; the corresponding increase in the muscle-to-bone ratio was 0·07. The general trend for muscle dimensions was that the convex carcasses had shorter and thicker muscles than concave carcasses. A simple method of assessing carcass conformation based on three fundamental profiles of the hindquarter, from which the seven conformation classes were derived, permitted the grouping of carcasses according to their composition. Nevertheless the accuracy of the method may be improved with further investigation.

A survey of marbling fat in Canadian beef carcasses

1991 ◽  
Vol 71 (4) ◽  
pp. 987-991 ◽  
Author(s):  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
S. Talbot
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Point Scale ◽  
Marbling Score ◽  
Beef Carcasses ◽  
Fat Thickness ◽  
Beef Carcass

Marbling score was assessed in 20 437 Canadian beef carcasses on a 10-point scale (1 = very abundant, 10 = devoid) in six provinces during the period August to November 1989. Heifer carcasses had a lower marbling score (more marbling fat) than steer carcasses, and both had lower marbling scores (more marbling fat) than bull carcasses. Marbling increased as Canada grade changed from B1 to A1 and from A1 through to A4, indicating that marbling fat increased with carcass fatness. The regression of marbling score on carcass weight and carcass 12th rib fat thickness, although significant, showed that these traits only accounted for 0.5 and 6%, respectively, of the overall variation in marbling score. The overall distribution of marbling scores showed that 20.6% of carcasses had small or more marbling, 57.9% had slight marbling, 20.4% had traces of marbling and 1.1% were devoid of marbling. Key words: Beef, carcass, marbling, survey

A caliper for determining carcass composition in live cattle and skin-on carcass

1983 ◽  
Vol 34 (6) ◽  
pp. 825 ◽  
Author(s):  
ER Johnson ◽  
CB Davis
Keyword(s):  
Rectal Wall ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Fat Percentage ◽  
Linear Measurements ◽  
Muscle Weight ◽  
Fat Thickness ◽  
Thickness Measurements ◽  
Skinfold Caliper ◽  
Made In

A Harpenden Skinfold Caliper used to predict body density in man was modified for use in cattle. It was used to measure thickness of the anal fold, caudal fold and rectal wall in 34 live steers or their skinon carcasses (hot dressed weight 139-339 kg). The value of these measurements in determining carcass fat and carcass muscle was compared with that of 10th and 12th rib fat thickness measurements made in the carcass. Hot carcass weight was the best predictor of side fat weight and side muscle weight. Side fat percentage and side muscle percentage were most accurately predicted by 12th rib and 10th rib fat thickness, followed by live then single-shackle anal fold fat thickness. The three caudal fold measurements and rectal wall thickness were poor predictors. Addition of hot carcass weight to all linear measurements markedly improved the prediction of side fat weight and side muscle weight, but nor side fat percentage and, only marginally, side muscle percentage. Single-shackle anal fold fat thickness, slightly less accurate than the live measurement, was the most useful skin-on measurement. The spring-operated caliper described can be used to determine carcass fatness and carcass lean in live steers with an accuracy closely approaching that of 12th rib fat thickness in the carcass.

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