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

Estimation of lamb carcass composition using an electronic probe, a visual scoring system and carcass measurements

1992 ◽  
Vol 72 (2) ◽  
pp. 237-244 ◽  
Author(s):  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
A. K. W. Tong ◽  
W. M. Robertson ◽  
L. L. Gibson
Keyword(s):  
Scoring System ◽  
Muscle Thickness ◽  
Visual Assessment ◽  
Carcass Composition ◽  
Visual Scoring ◽  
Electronic Probe ◽  
Fat Thickness ◽  
Variation Explained ◽  
Total Tissue ◽  
Probe Measurements

Sixteen hundred and sixty lambs were used to determine the precision of carcass measurements (fat thickness, muscle thickness, tissue depth) and a visual scoring system for muscle and fat thickness to estimate carcass composition. Measurements of fat (F) and muscle (M) thickness were made in warm and cold carcasses and total tissue depth in warm carcasses only between the 10th and 11th ribs and the 12th and 13th ribs using an electronic probe (Hennessy Grading Probe HGP). F explained 40–64% of the variation in carcass lean and 44–72% of the variation in carcass fat depending on the location and number of measurements and whether they were made on a warm or cold carcass. In most cases when M was added to F there was no increase in the variation explained in composition over that provided by F alone. Total tissue depth measurements differed in precision for the prediction of carcass lean content with the 12th rib being superior to the 10th rib (RSD for 12th rib, 33.2 g kg−1; 10th rib, 36.6 g kg−1). Visual assessment of carcasses for fatness had the lowest precision for the prediction of lean content (RSD, 44.5 g kg−1). Loin eye area and fat thickness measured at the 12th rib had similar precision for the estimation of lean content as probe measurements. It was concluded that probe measurements of F or tissue depth between the 12th and 13th ribs would provide a superior method to the visual assessment of carcass fatness used in this study for classifying lamb carcasses for lean content and would allow carcasses to be graded on the slaughter floor. Key words: Lamb, carcass, grading, Hennessy Grading Probe, composition

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

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

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

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).

EVALUATION OF THE DESTRON PG-100 ELECTRONIC PROBE FOR GRADING WARM PORK CARCASSES

1987 ◽  
Vol 67 (1) ◽  
pp. 209-212 ◽  
Author(s):  
W. R. USBORNE ◽  
D. MENTON ◽  
I. McMILLAN
Keyword(s):  
Key Words ◽  
Regression Equation ◽  
Carcass Weight ◽  
Weight Range ◽  
Electronic Probe ◽  
Probe Measurements

The Destron PG-100 electronic grading probe was evaluated for prediction of lean yield, comparison with the ruler measurement, and precision on 204 pork carcasses representing equal numbers of barrows and gilts and a warm carcass weight range of 56.8–111.4 kg. A complete cutout was done on the left side from each carcass to determine a regression equation for prediction of lean yield from the probe measurements of thickness of fat and muscle between the 3rd and 4th last rib, 7 cm off the mid-line. The Hennessy probe was used as the standard for this study. Both probes performed equally well when compared with the ruler measurement and in their ability to predict lean yield. Key words: Electronic grading, pork carcasses, pork grading

scholarly journals Isoquinoline Alkaloids in Sows’ Diet Reduces Body Weight Loss during Lactation and Increases IgG in Colostrum

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2195
Author(s):  
Ester Arévalo Sureda ◽  
Xuemei Zhao ◽  
Valeria Artuso-Ponte ◽  
Sophie-Charlotte Wall ◽  
Bing Li ◽  
...  
Keyword(s):  
Gene Expression ◽  
Weight Loss ◽  
Body Weight ◽  
Body Weight Loss ◽  
Muscle Thickness ◽  
Passive Immunity ◽  
Isoquinoline Alkaloids ◽  
Back Muscle ◽  
Fat Thickness ◽  
And Performance

Isoquinoline alkaloids (IQ) exert beneficial antimicrobial and anti-inflammatory effects in livestock. Therefore, we hypothesized that supplementing sows’ diets with IQ during gestation would decrease farrowing stress, affecting the piglets’ development and performance. Sows were divided into: IQ1, supplemented with IQ from gestation day 80 (G80) to weaning; IQ2, supplemented from gestation day 110 (G110) to weaning, and a non-supplemented (NC) group. Sow body weight (BW), feed intake, back-fat thickness and back-muscle thickness were monitored. Cortisol, glucose and insulin were measured in sows’ blood collected 5 d before, during, and after 7 d farrowing. Protein, fat, IgA and IgG were analyzed in the colostrum and milk. Piglets were monitored for weight and diarrhea score, and for ileum histology and gene expression 5 d post-weaning. IQ-supplemented sows lost less BW during lactation. Glucose and insulin levels were lower in the IQ groups compared to NC-sows 5 d before farrowing and had higher levels of protein and IgG in their colostrum. No other differences were observed in sows, nor in the measured parameters in piglets. In conclusion, IQ supplementation affected sows’ metabolism, reducing body weight loss during lactation. Providing IQ to sows from their entrance into the maternity barn might be sufficient to induce these effects. IQ improved colostrum quality, increasing the protein and IgG content, improving passive immunity for piglets.

Comparing the Canadian pork lean yields and grading indexes predicted from grading methods based on Destron and Hennessy probe measurements

2003 ◽  
Vol 83 (3) ◽  
pp. 451-458 ◽  
Author(s):  
C. Pomar and M. Marcoux
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Yield Prediction ◽  
Probe Measurements

In Canada, actual grading methods based on Destron (DPG) and Hennessy (HGP) probe measurements were approved in 1994. This study was undertaken to verify if both grading methods predict similar lean yields and grading indexes in actual pork carcasses. Data from the following four databases were used, and included hot carcass weight, and backfat and muscle depths as measured by both probes: 1281 carcasses from the 1992 National Cutout, 495 and 76 carcasses from 1997 and 1998 Fédération des Producteurs de Porc du Québec studies respectively, and 266 from a 1999 Agriculture and Agri-Food Canada study. Probes were inserted alternatively at the Canadian grading site. Grading indexes were assigned from a 1999 official grid. For the four studied databases, the HGP-DPG lean yields were different from zero (P < 0.0001) with values of 0.33, 0.35, 0.36 and 0.18%, chronologically. The HGP-DPG grading indexes were also different from zero with values of 0.51 (P < 0.0001), 0.36 (P < 0.0001) and 0.50 (P < 0.0001), 0.21 (P < 0.09), respectively. The slope between lean yields and indexes were different from one, indicating that the underestimation of lean yields and indexes by the DPG method increased with carcass leanness. Key words: Pork, Hennessy, Destron, probes, lean yield, prediction

scholarly journals The Effect of Methyl Jasmonate Vapour on Some Characteristics of Fruit Ripening, Carotenoids and Tomatine Changes in Tomato (Lycopersicon esculentum Mill.)

2013 ◽  
Vol 48 (2) ◽  
pp. 27-35 ◽  
Author(s):  
Janusz Czapski ◽  
Marian Saniewski
Keyword(s):  
Lycopersicon Esculentum ◽  
Methyl Jasmonate ◽  
Fruit Ripening ◽  
Scoring System ◽  
Outer Part ◽  
Lycopersicon Esculentum Mill ◽  
Visual Scoring ◽  
Lycopene Content ◽  
Fruit Pericarp ◽  
Β Carotene

Tomato ripening in normal red-fruited cultivar (Fiorin) was delayed by treatment with methyl jasmonate (JA-Me) vapour. A visual scoring system for describing tomato ripening was used. Surface of fruits exposed to JA-Me vapour, increased in yellow and decreased in red as determined by HunterLab colour meter. JA-Me significantly altered the firmness of fruits after 21 days storage. Vapour of JA-Me enhanced the level of β-carotene in outer part (peel with 3 mm pericarp tissue) of fruit, while it had no effect in peeled fruit pericarp. JA-Me treatment decreased the level of lycopene in outer part and pericarp tissue, however, in outer part lycopene content decreased at a higher rate than in pericarp. Amount of tomatine in fruits treated with JA-Me had enhanced four-fold in outer part and by 62% in peeled fruit pericarp as compared with the control.

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