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

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

1982 ◽  
Vol 62 (2) ◽  
pp. 645-648 ◽  
Author(s):  
S. D. M. JONES ◽  
C. R. HAWORTH
Keyword(s):  
Key Words ◽  
Repeated Reading ◽  
Subcutaneous Fat ◽  
Probe Measurement ◽  
Beef Carcasses ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Beef Carcass

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

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

1982 ◽  
Vol 62 (3) ◽  
pp. 731-738 ◽  
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

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

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.

Estimation of fat content of beef carcasses in a commercial classification system

1983 ◽  
Vol 101 (3) ◽  
pp. 513-516 ◽  
Author(s):  
B. L. McIntyre ◽  
W. J. Ryan
Keyword(s):  
Fat Content ◽  
Experimental Conditions ◽  
Commercial Use ◽  
Beef Carcasses ◽  
Wide Range ◽  
Fat Thickness ◽  
The Mean ◽  
Thickness Measurements ◽  
The Relationship ◽  
Two Sides

SUMMARYA total of 25 steer carcasses from a wide range of breeds and carcass weight and fatness were used to examine the relationship between a range of fat thickness measurements and the dissected fat content of beef carcasses. Fat thickness measurements included those on the hot carcass suitable for ‘commercial’ use and others on the cold carcass commonly used in research.The mean of the measurements of fat thickness from the two sides of the hot carcass between the 12th and 13th ribs (12H) gave the most accurate prediction of carcass fat content (FPCT). The relationship was described by the equation FPCT = 14·61 + 1·85 (12H) (R2 = 0·92; S.E. of prediction of individual FPCT at the mean= ±2·17%).The mean of four fat thickness measurements made on the quartered surface between the 10th and 11th ribs of the cold carcass was the next most accurate predictor (S.E. = 2·28%) of fat content. Fat thickness measurements made on the hot carcass between the 10th and 11th ribs were the least satisfactory.Although the hot carcass measurements between the 12th and 13th ribs were made under commercial conditions and included a wide range of types of cattle the prediction of fat content from these measurements had a marginally lower standard error than the prediction based on measurements made under experimental conditions.

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

1989 ◽  
Vol 69 (3) ◽  
pp. 641-648 ◽  
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

A COMPARISON OF SPECIFIC GRAVITY AND CARCASS MEASUREMENTS AS PREDICTORS OF BEEF CARCASS COMPOSITION

1985 ◽  
Vol 65 (1) ◽  
pp. 243-246 ◽  
Author(s):  
S. D. M. JONES ◽  
R. E. ROMPALA
Keyword(s):  
Specific Gravity ◽  
Key Words ◽  
Fat Content ◽  
Carcass Composition ◽  
Beef Carcass

Carcass specific gravity provided the best prediction of beef carcass fat content, and the best individual prediction of carcass lean content. The prediction of carcass lean content was improved by the addition of simple carcass measurements. However, carcass specific gravity offered only marginal improvements in predicting carcass composition over those provided by simple carcass measurements. Key words: Carcass composition, carcass grading, specific gravity, carcass measurements

Estimation of the carcass composition of different cattle breeds and crosses from fatness measurements and visual assessments

1986 ◽  
Vol 106 (2) ◽  
pp. 223-237 ◽  
Author(s):  
A. J. Kempster ◽  
J. P. Chadwick ◽  
D. D. Charles
Keyword(s):  
Subcutaneous Fat ◽  
Visual Assessment ◽  
Carcass Composition ◽  
Beef Breed ◽  
Percentage Unit ◽  
Wide Range ◽  
Fat Thickness ◽  
Substantial Bias ◽  
Visual Assessments ◽  
Thickness Measurements

SUMMARYCarcass data for 1053 steers from the Meat and Livestock Commission's beef breed evaluation programme were used to examine the relative precision of alternative fatness assessments for predicting carcass lean percentage. The data were from four trials and comprised both dairy-bred and suckler-bred cattle by a wide range of sire breeds.A visual assessment of carcass subcutaneous fat content to the nearest percentage unit (SFe) was the single most precise predictor both overall (residual S.d. = 2·28) and within breed (residual S.d. = 2·05). Precision was improved by the addition in multiple regression of the percentage perinephric and retroperitoneal fat (KKCF) in carcass, a visual score of the degree of marbling in the m. longissimus and selected fat thickness measurements taken by calipers on cut surfaces (residual S.d. = 2·11 (overall) and 1·90 (within breed)).When the best overall equation was applied to the breed means, there was substantial bias (predicted – actual carcass lean percentage). Biases ranged from +2·5 (purebred Canadian Holstein and Luing) to – 1·3 (Limousin crosses).Breeds differed significantly in carcass lean content when compared at equal levels of fatness measurements. The differences depended both on the precision with which the measurements predicted carcass lean content and the observed differences in carcass composition that existed before adjustments to equal fatness were made.The robustness of prediction equations was examined by applying them to independent sets of data (a total of 334 carcasses) from four other trials involving steers, heifers, cows and young bulls. Equations were stable for cattle of the same breed, sex and similar levels of fatness but important bias was found between more extreme types of cattle.

National estimates of the body composition of British cattle, sheep and pigs with special reference to trends in fatness

1986 ◽  
Vol 1986 ◽  
pp. 37-37
Author(s):  
A J Kempster ◽  
G L Cook ◽  
M Grantley-Smith
Keyword(s):  
Body Composition ◽  
Chemical Composition ◽  
Fat Content ◽  
Carcass Composition ◽  
The Body ◽  
Carcass Weight ◽  
List Type ◽  
Separation Procedure ◽  
Beef Carcasses ◽  
National Estimates

1The relationship between diet and health is now a major factor in the development of production and marketing strategies for the British meat industry, following Government recommendations that people should be encouraged to eat less fat. It has emphasised the need for accurate information on the body composition of national livestock populations and the fat content of the meat and meat products derived from them. This paper collates the information available for cattle, sheep and pigs, and provides base-line (1984) estimates of national lean and fat production. Changes that have taken place over the past ten years are also examined.2The basic framework for making estimates was the distribution of carcasses between fatness ranges in the national carcass classification schemes operated by the Meat and Livestock Commission (MLC). The distribution for cattle was obtained from a random 1 in 3 sample of beef carcasses classified (0.25 of all clean beef carcasses were classified).3A computer spread-sheet was constructed relating the midpoint means of the fatness ranges to carcass tissue proportions and chemical composition. Regressions for predicting carcass lean and fat content were calculated from accumulated data from surveys of commercial carcasses and breed evaluations for cattle (Kempster, 1986), for sheep (Kempster, Jones and Wolf, 1986a) and for pigs (Diestre and Kempster, 1985). Key regressions are given in Table 1. Carcass lean and fat are defined as in the standard MLC tissue separation procedure. Regressions for estimating carcass lipid content: were obtained using data from several studies. The principal study involved carcasses from breed comparison trials (MAFF/MLC, 1982). Details of the other data sets are given by Kempster, Cook and Grantley-Smith (1986b). Key relationships are given in Table 2.4Estimates of the composition of carcasses in different classification fatness ranges are given in Table 3. These are for 'clean' cattle, sheep and pigs, but estimates were also made for cull cows and cull ewes.5National estimates of carcass composition and the weights of lean and fat produced in 1975/77 and 1984 are given in Table 4. The carcass composition of beef was the same in 1974/76 and 1984 but the average carcass weight has increased by 20kg. The implication of this is that changes in breed and production system have created the potential for leaner carcasses but that the beef industry has preferred to exploit this potential by increasing carcass weights. An increase of 20kg is equivalent to about 15gAg separable fat in carcass on the basis of typical regressions within breed and system.The carcasses of clean sheep in 1984 were estimated to be slightly lighter and leaner than those in 1977. Information on marketing patterns suggests that there has been little change in production methods (as far as they affect composition) and that lambs are now being slaughtered early, possibly stimulated by the pattern of Guide Prices in the EEC Sheep Meat Regime.In marked contrast to cattle and sheep, the separable fat content of the average pig carcass has fallen from 274g/kg in 1975 to 228g/kg in 1985, with a small increase in carcass weight. It is estimated that the increase in the use of entire males has contributed 5g/kg to the overall change.6The estimates in the paper are considered to be the best available with current information but because of the limitations of the data may be subject to error. Possible sources of error are discussed by Kempster et al (1986b). The authors would be pleased to know of data relating physical and chemical composition that could be used to refine the estimates.

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

1987 ◽  
Vol 67 (1) ◽  
pp. 205-208 ◽  
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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