THE MEASUREMENT OF SUBCUTANEOUS FAT THICKNESS IN COLD BEEF CARCASSES WITH AN AUTOMATIC PROBE

Left sides from 360 cold beef carcasses were probed at the 11th rib site for fat thickness at three positions (1/4, 1/2 and 3/4 positions). Each probe measurement was repeated and the fat thickness at the three sites was then measured using a ruler. Comparison of probe readings with ruler measures showed that the probe consistantly overpredicted fat thickness by margins ranging from 3 to 8 mm (P < 0.001). Regression of probe readings on ruler measures showed that only in the 1/4 position was the slope not different (P > 0.05) from unity. Regression of the first probe reading on the repeated reading also showed that the slope for the 1/4 position was not different (P > 0.05) from unity. Key words: Beef, carcass grading, fat thickness, FDI

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THE EFFECTS OF CARCASS GRADE AND SEX ON THE LEAN CONTENT OF BEEF CARCASSES

Canadian Journal of Animal Science ◽

10.4141/cjas87-023 ◽

1987 ◽

Vol 67 (1) ◽

pp. 205-208 ◽

Cited By ~ 1

Author(s):

S. D. M. JONES ◽

A. K. W. TONG ◽

W. M. ROBERTSON

Keyword(s):

Sex Differences ◽

Key Words ◽

Subcutaneous Fat ◽

Pricing Policies ◽

Content Variation ◽

Beef Carcasses ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

Heifer (n = 82) and steer (n = 89) carcasses were compared for lean content at the same grade (Canada A1 or A2), or at the same depth of average rib fat thickness within a grade (8.5 or 12.1 mm). Lean content for A1 grade carcasses was found to average 63.3% with a range from 55.6 to 69.2%. The corresponding figures for A2 grade carcasses were 60.0% lean and a range from 53.7 to 66.2%. A1 grade steer carcasses were found to contain 1.7% more lean than A1 grade heifer carcasses, but this difference was reduced to 1.2% when the comparison was made at an equal depth of subcutaneous fat thickness. There were no sex differences in lean content for A2 grade carcasses. The results are discussed with reference to lean content variation in existing carcass grades and pricing policies for heifer and steer carcasses of the same carcass grade. Key words: Beef, carcasses, steer, heifer, composition, grade

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THE ACCURACY OF TWO RECORDING INSTRUMENTS IN THE MEASUREMENT OF SUBCUTANEOUS FAT THICKNESS IN PORK CARCASSES

Canadian Journal of Animal Science ◽

10.4141/cjas82-089 ◽

1982 ◽

Vol 62 (3) ◽

pp. 731-738 ◽

Cited By ~ 11

Author(s):

S. D. M. JONES ◽

O. B. ALLEN ◽

C. R. HAWORTH

Keyword(s):

Key Words ◽

Repeated Reading ◽

Subcutaneous Fat ◽

Average Bias ◽

Average Residual ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Standard Deviations ◽

The Right ◽

Thickness Measurements

The Hennessy and Chong Fat Depth Indicator (FDI) and a compact, ultrasonic instrument (Renco) were compared using 152 pork carcasses. Fat thickness measurements were taken 5 cm off the midline at five locations (shoulder, SF; mid-back, MB; last rib, LR; loin, LO; and lumbar, LU) on both sides of the carcass immediately after sticking (before scalding), after splitting the carcass and 24 h postslaughter (FDI only). Actual thicknesses were determined, using a ruler, for these locations on the left side and at the midline of the split carcass. Instrument readings made on the right or left side of the carcass were not different (P > 0.05). Precision (similarity of first and repeated reading of fat thickness) was higher for the FDI than the Renco with average residual standard deviations for both instruments being 1.2 mm and 1.4 mm, respectively. Precision was similar for all locations except the SF site which had significantly (P < 0.05) poorer values. The average bias was smaller for the FDI than for Renco, but was not large for either instrument except at the shoulder. However, regressions of instrument readings on ruler measurements for both instruments gave slopes that were considerably lower (P < 0.05) than unity with positive values for intercepts. This indicates that fat thickness would be over- and under predicted in lean and fat carcasses, respectively, using both instruments. Key words: Swine, carcass backfat, ultrasonic, fat probes

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

Canadian Journal of Animal Science ◽

10.4141/cjas86-057 ◽

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

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A survey of marbling fat in Canadian beef carcasses

Canadian Journal of Animal Science ◽

10.4141/cjas91-119 ◽

1991 ◽

Vol 71 (4) ◽

pp. 987-991 ◽

Cited By ~ 2

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

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Investigations into the accuracy of prediction of beef carcass composition using subcutaneous fat thickness and carcass weight I. Identifying problems

Meat Science ◽

10.1016/s0309-1740(97)00004-1 ◽

1997 ◽

Vol 46 (2) ◽

pp. 147-157 ◽

Cited By ~ 6

Author(s):

R. Priyanto ◽

E.R. Johnson ◽

D.G. Taylor

Keyword(s):

Subcutaneous Fat ◽

Carcass Composition ◽

Carcass Weight ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Accuracy Of Prediction ◽

Beef Carcass

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THE PREDICTION OF BEEF CARCASS LEAN CONTENT BY AN ELECTRONIC PROBE, A VISUAL SCORING SYSTEM AND CARCASS MEASUREMENTS

Canadian Journal of Animal Science ◽

10.4141/cjas89-077 ◽

1989 ◽

Vol 69 (3) ◽

pp. 641-648 ◽

Cited By ~ 8

Author(s):

S. D. M. JONES ◽

A. K. W. TONG ◽

W. M. ROBERTSON

Keyword(s):

Key Words ◽

Scoring System ◽

Muscle Thickness ◽

Accurate Assessment ◽

Visual Scoring ◽

Beef Carcasses ◽

Electronic Probe ◽

Fat Thickness ◽

Probe Measurements ◽

Beef Carcass

Five hundred and thirty-one beef carcasses were used to establish if Hennessy Grading Probe (HGP) measurements provided a more accurate assessment of carcass lean content than a visual scoring system or linear carcass measurements. Carcasses were probed at the 5th/6th, 11th/12th, 12th/13th ribs, 2nd/3rd lumbar and sacral crest position (P8). Carcasses were then visually appraised for overall fat cover and muscle thickness. Following 24 h of cooling, the measurements by HGP and visual scores were repeated. Fat thickness and loin eye area were recorded at the 12th rib. Precision for the prediction of carcass lean by HGP was similar in warm or cold carcasses and the lowest error of prediction for the probe was associated with measurements made at the 12th/13th rib (RSD 31.8 g kg−1). A combined visual score for overall fat cover and muscle thickness was more precise (RSD 28.6 g kg−1) than probe measurements for predicting lean yield in warm and cold carcasses. Canada grade had the lowest precision (RSD 34.7 g kg−1) for predicting lean yield, but measurements of average fat thickness and loin eye area at the 12th rib gave the best overall prediction (RSD 27.1 g kg−1) of carcass lean content. It was concluded that the HGP provided a method to classify warm carcasses for lean content, but the improvement in precision over conventional grading procedures was not large. Key words: Beef, carcass, grading, Hennessy grading probe, composition

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