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.

Evaluation of the ability of two carcass conformation systems to predict carcass composition of sheep

1984 ◽  
Vol 103 (2) ◽  
pp. 421-427 ◽  
Author(s):  
J. J. Bass ◽  
W. D. Carter ◽  
E. G. Woods ◽  
R. W. Moore
Keyword(s):  
Great Britain ◽  
Scoring Systems ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Visual Scoring ◽  
Carcass Conformation ◽  
Lateral Profile

SUMMARYConformation of carcasses from 107 Romney ewe lambs was determined using two visual scoring systems and the scores related to chemical and dissected carcass composition. The conformation system which evaluated the lateral profile of the hind leg failed to improve the prediction of carcass composition. The Meat and Livestock Commission system used in Great Britain separated carcasses on weight and fatness, the higher classes having the heaviest and fattest carcasses. After adjustment for carcass weight and fatness the higher conformation classes had the lightest bones and the heaviest weight of muscle, and some of the muscles weighed were shorter and deeper than those of the lower conformation classes.

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.

scholarly journals A comparison of carcass proportions in Czech Pied and Montbeliarde bulls with a high carcass weight

2011 ◽  
Vol 50 (No. 3) ◽  
pp. 109-115 ◽  
Author(s):  
G. Chládek ◽  
J. Žižlavský ◽  
J. Šubrt
Keyword(s):  
Growth Rate ◽  
Weight Gain ◽  
Live Weight ◽  
Lower Proportion ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Daily Weight Gain ◽  
Breed Differences ◽  
Carcass Conformation

The aim of the experiment was to compare the carcass composition of 20 Montbeliarde bulls (M) and 20 Czech Pied bulls (C). The carcass weight of the animals in one group varied minimally and was about 380 kg. The Montbeliarde bulls showed a higher growth rate, expressed by a significantly lower (P < 0.01) age at slaughter (562.6 vs. 626 days) while the live weight (682.9 vs. 690.6 kg) and carcass weight (380.4 vs. 382.6 kg) were comparable, which resulted in a significantly higher (P < 0.01) daily weight gain (1.142 vs. 1.045 kg) and net weight gain (0.676 vs. 0.615 kg). The Montbeliarde bulls showed a greater (P < 0.05) height at rump (144.0 vs. 140.2 cm), worse carcass conformation according to SEUROP (3.24 vs. 2.84), lower proportion of forequarter (44.7 vs. 45.7%) and higher proportion of hindquarter (55.3 vs. 54.3%). As for the carcass composition, no significant inter-breed differences were found in weights and proportions of shanks, meat trimmings, separable fat, bones, round, loin, filet, flank with rib, flank, shoulder and chuck. The Montbeliarde bulls had a significantly lower (P < 0.05) weight and proportion of neck (10.1 vs. 11.1 kg and 5.4 vs. 5.9%) and weight of brisket and rib (17.6 vs. 18.7 kg) and proportion of brisket and rib (9.4 vs. 9.9%, P < 0.01).    

Relationships between certain carcass measurements, weights of wholesale joints and sample joint composition of Hereford cross-bred steers

1961 ◽  
Vol 57 (3) ◽  
pp. 347-353 ◽  
Author(s):  
J. C. Tayler ◽  
J. E. Rudman ◽  
C. D. Kemp
Keyword(s):  
Carcass Composition ◽  
Carcass Weight ◽  
Linear Measurements ◽  
Width Measurement ◽  
Partial Correlations ◽  
Carcass Conformation ◽  
Highly Correlated

1. In a population of Hereford crossbred steers carcass conformation was measured by weighing wholesale joints cut in London and Home Counties fashion and dissecting a single rib sample joint. Correlations were calculated between weight of joints and certain linear carcass measurements.2. Weights of individual joints in a group of good cuts were studied in relation to carcass composition estimated from sample joint dissection. Carcass fatness at constant carcass weight was correlated positively with some joints and negatively with others. A thigh width measurement was related to the weight of these joints in a similar fashion. This accounted for the low value of thigh width as an index of the proportion of good cuts.3. The weights of joints, and many of the measurements, were highly correlated with carcass weight. When carcass weight was allowed for, partial correlations were too low to support the use of linear measurements to predict weight of joints in individual carcasses.

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 Effect of Beef Carcass Composition on Carcass Conformation

1990 ◽  
Vol 61 (10) ◽  
pp. 891-896
Author(s):  
Meiji ZEMBAYASHI ◽  
Yukihiro EMOTO
Keyword(s):  
Carcass Composition ◽  
Carcass Conformation ◽  
Beef Carcass

Carcass characteristics of heavyweight crossbred lambs. II.* Carcass composition and partitioning of fat

1979 ◽  
Vol 30 (6) ◽  
pp. 1207 ◽  
Author(s):  
JM Thompson ◽  
KD Atkins ◽  
AR Gilmour
Keyword(s):  
Connective Tissue ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Intermuscular Fat

Half-carcasses of 108 wether and ewe lambs from six genotypes, slaughtered at 34, 44 and 54 kg liveweight, were dissected into subcutaneous fat, intermuscular fat, muscle, bone and connective tissue. The six genotypes were the progeny of Dorset Horn and Border Leicester rams mated to Merino, Corriedale and Border Leicester x Merino first-cross ewes. As carcass weight increased, the proportion of subcutaneous and intermuscular fat increased (b > 1 ; P < 0.05) and the proportion of muscle and bone decreased (b < 1; P < 0.05). Lambs sired by Border Leicester rams had more subcutaneous fat (12.7%), more intermuscular fat (7.6%) and more bone (5.7%) than lambs sired by Dorset Horn rams at the same carcass weight (P< 0.05). Similarly, lambs sired by Dorset Horn rams had more muscle (7.2%) than lambs sired by Border Leicester rams at the same carcass weight (P < 0.05). Breed of dam had no effect on carcass composition. Wether lambs had a greater proportion of bone (5.7%) than ewe lambs at the same carcass weight (P < 0.05). The breed of sire effect and the lack of a breed of dam effect on carcass composition, in conjunction with estimated mature weights for the breeds, suggest possible differences between sire and dam breeds in the partitioning of fat between the carcass and non-carcass depots. ____________________ *Part I, Aust. J. Agric. Res., 30: 1197 (1979).

Sign in / Sign up

Export Citation Format

Share Document