Prediction of bone-in retail cuts and edible meat of crossbred lamb carcasses

1984 ◽  
Vol 24 (126) ◽  
pp. 344 ◽  
Author(s):  
RW Hodge ◽  
N Oddie
Keyword(s):  
Multiple Regression ◽  
Classification System ◽  
Economic Value ◽  
The Other ◽  
Carcass Weight ◽  
Similar Degree ◽  
Regression Equations ◽  
Leg Length ◽  
Percentage Yield ◽  
Retail Cuts

Multiple regression equations describing the percentage yield of bone-in retail cuts and edible meat were developed for lamb carcasses ranging in breed (lambs from Border Leicesterx Merino ewes sired by Suffolk, Southdown, Poll Dorset and Corriedale rams), sex (entire males, wethers and ewes) and carcass weight (12-25 kg). The regression equations first developed contained carcass weight as the sole predictor and these were compared with equations containing carcass weight and two additional predictors: fat depth over the 12th rib and percentage kidney and channel fat. Breed and sex, conformation score, carcass length and leg length were tested with carcass weight in separate analyses. The equations containing carcass weight and measures of fat status accounted for more of the variation in yield of retail cuts and edible meat and had lower residual standard deviations (RSD) than did equations containing the other variables. Fat depth, and percentage kidney and channel fat provided a similar degree of accuracy in predicting the percentage of retail cuts (RSD of 2.96 and 2.87 respectively) or edible meat (3.33 and 3.17 respectively). Inclusion of the quadratic terms had no significant effect on the values for RSD. The variation in fat status of 17 kg carcasses was such that the predicted yields of retail cuts or edible meat ranged from 65 to 71 % and from 49 to 55%, respectively. It was concluded that a lamb classification system need only provide objective information on carcass weight and kidney and channel fat to enable the industry to identify carcasses differing in economic value.

ESTIMATION OF WHOLESALE CUTS AND SEPARABLE LEAN OF CARCASSES FROM HOLSTEIN-FRIESIAN BULLS AND STEERS FED TO A CONSTANT FINISH

1977 ◽  
Vol 57 (4) ◽  
pp. 761-768 ◽  
Author(s):  
B. N. NTUNDE ◽  
W. R. USBORNE ◽  
G. C. ASHTON
Keyword(s):  
Multiple Regression ◽  
The Other ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Regression Equations ◽  
Estimation Equations ◽  
Holstein Bull ◽  
Holstein Friesian ◽  
Lean It

The left sides of Holstein bull and steer carcasses varying from 173 to 299 kg and finished to an average live backfat thickness of 0.76 cm were used in this study. Simple and multiple regression equations were generated for estimating the trimmed wholesale cuts and separable lean. It was found that weights were more precisely predicted than percentages. Although the longissimus was a more precise predictor than any of the other muscles, all muscle areas were poor contributors in the predictions. Backfat thickness was also a low precision predictor, especially of weights. Hot carcass weight, however, was such a useful predictor of weights that its sole effect was not significantly improved by the inclusion of any or all of the other predictors. It nevertheless gave very low precision in predicting percentages. Some selected estimation equations are recommended provided that the conditions of this study are maintained with regard to body finish and carcass weight. The advantage of using these equations is that hot carcass weight is readily obtainable.

Correlation of the Levels of Several Constituents of Commercial Orange Juices

1968 ◽  
Vol 51 (6) ◽  
pp. 1199-1203 ◽  
Author(s):  
D E Coffin
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Multiple Regression ◽  
Correlation Coefficients ◽  
Titratable Acidity ◽  
The Other ◽  
Regression Equations

Abstract The amino acid, betaine, polyphenolics, ash, and phosphorus contents, and the titratable acidity of 32 samples of commercial orange juices and reconstituted orange juices were determined. Wide variations in the levels of these constituents were found but there were no significant differences between the juices and the reconstituted juices. Highly significant correlations were established between the levels of the amino acids, betaine, polyphenolics, ash, and phosphorus. The titratable acidity levels failed to show any significant correlation to any of the other constituents. Multiple regression equations were developed to express the interrelationships between some of the components, and correlation coefficients of combined distributions were calculated.

Effect of average carcass fat concentration on correlations among lamb carcass measurements

1988 ◽  
Vol 47 (3) ◽  
pp. 369-377 ◽  
Author(s):  
G. L. Bennett ◽  
H. H. Meyer ◽  
A. H. Kirton
Keyword(s):  
Specific Gravity ◽  
Multiple Regression ◽  
Carcass Weight ◽  
Regression Equations ◽  
Tarsus Length ◽  
Kidney Fat ◽  
Slaughter Age ◽  
Fat Composition ◽  
Total Tissue

ABSTRACTThe effects of average carcass fat concentration of a group of lambs on correlations among lamb carcass measurements within the group and of slaughter age on variances of carcass measurements were studied. Three-hundred and sixty-eight crossbred lambs from one experiment were slaughtered on 10 days over a 2-year period. Average carcass fat concentration of the 10 groups ranged from 179 to 326 g/kg carcass weight. Variances of carcass fat, water and protein concentrations and of muscle measurements did not increase at later slaughter ages but variances of kidney fat weight, fat depths and total tissue depths increased. Several correlations among carcass measurements had significant regressions on average carcass fat composition of the groups slaughtered. When measurements were adjusted for age but not weight, correlations of carcass weight, kidney fat weight, specific gravity, tibia and tarsus length and m. longissimus depth with carcass fat, water and protein concentrations weakened as carcass fat concentration of the group increased. Correlations of kidney fat, specific gravity and m. longissimus width with fat, water and protein concentrations adjusted for carcass weight weakened as average carcass fat concentration of the group increased. Multiple regression equations did not reveal any advantage in using combinations of muscle or leg dimensions to predict fat concentration.

Differences between groups of lamb carcasses chosen for good and poor conformation

1974 ◽  
Vol 19 (1) ◽  
pp. 93-105 ◽  
Author(s):  
T. H. Jackson ◽  
Y. A. Mansour
Keyword(s):  
Economic Value ◽  
Lower Proportion ◽  
Fatty Tissue ◽  
Leg Length ◽  
Muscle Weight ◽  
Eye Muscle ◽  
Class Differences ◽  
Commercial Importance ◽  
Retail Cuts

SUMMARYNinety-six lamb carcasses drawn from six batches of lambs commercially consigned to an abattoir were analysed for characteristics which may affect their economic value. From each batch carcasses were selected in equal numbers into two classes of ‘good’ or ‘poor’ conformation according to traditional standards. Carcasses selected for ‘good’ conformation were heavier (P<0·05) and fatter (P<0·05), slightly shorter in carcass length and hind leg length (P<0·05), greater in circumference (P<0·001) and width (P<0·001) of the hind leg, slightly greater in muscle weight (P<0·05) but no greater in bone weight than those of poor conformation. The yield of prime retail joints was similar in the two conformation classes but the ‘good’ conformation class had a higher proportion of loin and rib joints and lower proportion of hind leg joint (P < 0·01) although these differences were not considered to be of commercial importance. There was a lower proportion of the carcass fatty tissue in the hind leg joint of the ‘good’ conformation class (P < 0·05). Muscle-to-bone ratio and area of ‘eye muscle’ (M. longissimus thoracis) appeared to be little affected by selecting for conformation differences. Depth of fleshing as indicated by the weight of muscle in the hind leg per 10 cm length, was 40 g (6%) heavier in the carcasses of the ‘good’ conformation class. This contrasted with the much greater differences, between batches, of 290 g (40 to 50%). Between batches there were significant differences for all the measures taken except the yield of preferred retail cuts. In the main the batch differences were greater and commercially more important than the conformation class differences.

scholarly journals Behaviour of rainfall over lakes around Bombay

MAUSAM ◽  
2022 ◽  
Vol 46 (2) ◽  
pp. 193-198
Author(s):  
SURENDER KUMAR ◽  
S. C. BHAN
Keyword(s):  
Multiple Regression ◽  
Monthly Rainfall ◽  
The Other ◽  
Regression Equations ◽  
Lake Levels

Analysis of monthly rainfall brings out two distinctly different areas of rainfall affinity-one comprising of the lakes situated in Greater Bombay and the other in Thane districts. Rainfall of different sub-periods/months was found to be independent of the rainfall of preceding sub-periods/months. Multiple regression equations between lake levels and monthly rainfall have been computed to predict the anticipated lake levels at the end of different months.    

Lamb carcass characteristics. 2. Estimation of the percentage of saleable cuts for carcasses prepared as 'trim' and traditional cuts using carcass weight, fat depth, eye muscle area, sex, and conformation score

1995 ◽  
Vol 35 (2) ◽  
pp. 161 ◽  
Author(s):  
DL Hopkins ◽  
JSA Wotton ◽  
DJ Gamble ◽  
WR Atkinson
Keyword(s):  
Full Range ◽  
Subcutaneous Fat ◽  
Carcass Weight ◽  
Significant Variable ◽  
Leg Length ◽  
Muscle Area ◽  
Eye Muscle ◽  
Percentage Yield ◽  
Ewe Lamb ◽  
Shoulder Blade

Carcass data were obtained for 172 lambs (86 ewes, 86 cryptorchids) of hot carcass weight (HCW) 16.2-28.7 kg and fat depth at the GR site (12th rib) 5-21 mm. Of these, 85 carcasses (42 ewe, 43 cryptorchid) were prepared into the full range of boneless, heavily trimmed cuts ('trim' lamb) and the remaining 87 (44 ewe, 43 cryptorchid) into traditional, trimmed bone-in cuts. Two methods of determining M. longissimus thoracis et lumborum area (EMA) produced strongly correlated results (r = 0.94; P<0.001). Conformation score using the EUROP system (1 is best, 5 is worst) was negatively correlated (r = -0.31 to -0.53; P<0.05) with measures of EMA and HCW, which were positively correlated (r = 0.64-0.71; P<0.001). Leg length was positively correlated (r = 0.36-0.76; P<0.001) with measures of EMA and HCW. Models were developed to predict the percentage yield of saleable cuts for carcasses prepared into a range of trim and traditional cuts. These identified GR as the most significant variable, so models based on GR were developed for each yield type. HCW and EMA significantly (P<0.05) improved the accuracy of estimated yield in addition to GR. By contrast, when HCW and measurements of subcutaneous fat depth over the eye muscle (FDC) were combined, EMA was not significant (P>0.05). For estimation of the percentage yield of traditional cuts, conformation score as given by an assessor significantly (P<0.05) improved the accuracy of estimation when combined with HCW and FDC. This model indicates that as conformation score increases, yield increases. Overall in terms of predicting yield, conformation score was of little value when combined with currently used carcass measures. There was a significant (P<0.05) effect of sex on the prediction of yield for 2 combinations of trim cuts that included the eye of loin. Sex also influenced (P<0.05) the prediction of yield based on traditional cuts. Where sex was significant, ewe lamb carcasses had less saleable meat by <0.5-1.0%, depending on yield type. For 4 of the trim cuts (boneless loin, eye of loin, fillet, shoulder blade), EMA added significantly (P<0.05) to the estimation of the proportions of the cuts; at constant carcass weight and fatness as indicated by GR, increases in EMA are predicted to lead to an increase in the proportion of loin cuts and a decrease in shoulder blade. For carcasses prepared into traditional cuts, EMA added significantly (P<0.05) to the estimation of leg, midloin, forequarter, and shank cuts. In all cases the coefficient was positive, indicating that increases in EMA would lead, at constant carcass weight and fatness (GR), to an increase in the proportion of these cuts in the carcass. The amount of variation (R2) explained for the individual trim cuts ranged from 0.08 to 0.72 using models that included independent variables HCW, GR, and EMA, and which accounted for the effect of sex. For traditional cuts the values ranged from 0.28 to 0.79.

Comparison of the prediction of carcass components using fat thickness measurements in heifers and steers

1994 ◽  
Vol 34 (4) ◽  
pp. 435 ◽  
Author(s):  
ER Johnson
Keyword(s):  
Multiple Regression ◽  
Thickness Measurement ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Regression Equations ◽  
Muscle Weight ◽  
Fat Thickness ◽  
Accuracy Of Prediction ◽  
Thickness Measurements ◽  
Simple Regression

Predictions of carcass composition based on anal fold and 12th rib fat thickness measurements were compared in 12 Hereford heifers and 12 Hereford steers. For carcass proportions, simple regression equations indicated that heifers had less muscle (2-3%), more fat (2.5-4%), and more bone (0.9%, 12th rib only). Empty liveweight did not improve the accuracy of prediction of any carcass component when added to anal fold fat thickness. Chilled carcass weight and 12th rib fat thickness slightly improved the accuracy of prediction of muscle and fat proportions compared with prediction using each measurement alone. Multiple regression indicated that the heifers had 2.5-3% less muscle and 34% more fat. For predictions of the weights of carcass components at a given fat thickness measurement, simple regression indicated that heifers had less muscle than steers (by about 6 kg), but for bone and fat the intercepts did not differ significantly between sexes. In multiple regression, empty liveweight contributed strongly to the predictions of weights of all 3 carcass components. In all regressions in which the weight of each of the 3 carcass components was regressed on a weight and a fat thickness measurement together, except for muscle and fat regressed on chilled carcass weight and 12th rib fat thickness, the fat thickness measurement failed to contribute significantly to prediction. Although chilled carcass weight and 12th rib fat thickness together contributed (P<0.01) to the prediction of muscle weight and fat weight, chilled carcass weight was the stronger contributor. Regression indicated that heifers had about 3 kg less muscle and 3.5 kg more fat than steers. Multiple regression analysis showed that heifers and steers had about the same weight of bone.

The association between commercial cut-out yield and gross chemical composition in market pigs

1966 ◽  
Vol 8 (3) ◽  
pp. 445-455
Author(s):  
H. Doornenbal ◽  
A. H. Martin
Keyword(s):  
Chemical Composition ◽  
Prediction Equation ◽  
The Other ◽  
Backfat Thickness ◽  
Regression Equations ◽  
Satisfactory Precision ◽  
Percentage Yield ◽  
Standard Deviations ◽  
Pig Carcasses ◽  
Gross Chemical Composition

In a study of 100 pig carcasses, representing a sample of the pigs used in previously reported work, gross chemical composition of the ham, shoulder, loin, belly and half carcass were determined for one side. Percentage yield (trimmed v. untrimmed) of picnic, butt, ham and loin (PBHL), and certain carcass measurements were recorded on the other side of the carcass. From the covariance analyses, it was concluded that backfat thickness of the carcass alone was of only moderate predictive value for total chemical carcass fat.Carcass protein could, for most purposes, be predicted with satisfactory precision from the percentages of protein in the loin or in the ham, with residual standard deviations of 0·27 and 0·36% respectively.Although percentage yield of lean cuts may be considered satisfactory for commercial evaluation of swine carcasses, it was not an accurate index of the true leanness of a carcass expressed as the percentage of chemically determined protein.Multiple regression equations were computed for predicting the percentage of protein in the carcass and percentage yield of PBHL from conventional carcass measurements. The residual standard deviations for predicting the percentage of protein were 0·49 for the males and 0·42 for the females; for percentage yield of PBHL these were 1·31 and 1·22 respectively. Total backfat thickness was the most important single variable in predictions. Variances among sexes were non-homogeneous for the important traits, with the females in all cases showing the greater variability. The results of regression analysis within sex indicated that, for maximum precision, a separate prediction equation for each sex was required.

scholarly journals Sustainable Consumer Behavior in Purchasing, Using and Disposing of Clothes

2021 ◽  
Vol 13 (15) ◽  
pp. 8333
Author(s):  
Mirella Soyer ◽  
Koen Dittrich
Keyword(s):  
Consumer Behavior ◽  
The Netherlands ◽  
Multiple Regression ◽  
Significant Role ◽  
Social Motivation ◽  
The Other ◽  
Social Evaluation ◽  
Sustainable Practices ◽  
Usage Phase ◽  
The Core

In this study we investigate how consumers in The Netherlands can be persuaded to adopt sustainable practices when purchasing, using and disposing of clothes. This study investigates the attitude-behavior gap for the sustainable choices for purchase, use and disposing of clothes. For each consumption phase we ran a two-step multiple regression. The findings showed that the importance of the factors vary in the three consumption phases. For purchasing and disposal decisions, the core motivator social motivation predicts sustainable practices best, while it has no role in the usage phase. The factor ability appeared to have a significant role in the disposal phase, but not in the other phases. Finally, the trigger appears to lower the consumers’ ability in the purchasing phase, while it enhances the core motivator social evaluation in the disposal phase.

An evaluation of the Hennessy and Chong Fat Depth Indicator, and the Ulster Probe, for use in pig carcass classification and grading

1981 ◽  
Vol 33 (3) ◽  
pp. 319-324 ◽  
Author(s):  
A. J. Kempster ◽  
J. P. Chadwick ◽  
D. W. Jones ◽  
A. Cuthbertson
Keyword(s):  
Standard Deviation ◽  
Multiple Regression ◽  
Lumbar Vertebrae ◽  
Optical Probe ◽  
Carcass Weight ◽  
Residual Standard Deviation ◽  
Fat Thickness ◽  
Prediction Residual ◽  
Thickness Measurements ◽  
Cut Surface

ABSTRACTThe Hennessy and Chong Fat Depth Indicator and the Ulster Probe automatic recording instruments developed for measuring fat thickness were tested against the optical probe for use in pig carcass classification and grading.Fat thickness measurements were taken using each probe 60 mm from the dorsal mid-line over the m. longissimus at the positions of the 3rd/4th lumbar vertebrae, 3rd/4th last ribs and last rib on a total of 110 hot carcasses covering the range of market weights in Great Britain. The standard deviation of carcass lean proportion at equal carcass weight was 35·4 g/kg.The instruments differed little in the precision of carcass lean proportion prediction: residual standard deviation (g/kg) for the multiple regression with carcass weight and the best individual fat measurement for each probe were: last rib optical probe, 22·1; last rib Ulster Probe, 22·7; and 3rd/4th last rib Fat Depth Indicator, 21/6. Residual standard deviation (g/kg) for carcass lean proportion prediction from carcass weight and all three fat measurements in multiple regression were 21·3 optical probe, 21·3 Ulster Probe and 201 Fat Depth Indicator.Similar mean fat measurements were obtained from the optical probe and Fat Depth Indicator, and for these instruments, but to a lesser extent for the Ulster Probe, the regression relationships with each other and with fat thickness measurements taken on the cut surface of the cold carcass were also similar.The differences recorded in precision are unlikely to be sufficiently important to influence the choice of one probe rather than another.

Sign in / Sign up

Export Citation Format

Share Document