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 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

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

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).

scholarly journals Reduction of slaughter age of Hanwoo steers by early genotyping based on meat yield index

2020 ◽  
Vol 33 (5) ◽  
pp. 770-777
Author(s):  
Chang Dae Jeong ◽  
Mahfuzul Islam ◽  
Jong-Joo Kim ◽  
Yong-Il Cho ◽  
Sang-Suk Lee
Keyword(s):  
Snp Array ◽  
Carcass Weight ◽  
Related Gene ◽  
Marbling Score ◽  
Meat Yield ◽  
Growing Period ◽  
Slaughter Age ◽  
Snp Array Analysis ◽  
Fat Thickness ◽  
Highly Correlated

Objective: This study was conducted to determine early hereditary endowment to establish a short-term feeding program.Methods: Hanwoo steers (n = 140) were equally distributed into four groups (35/group) based on genetic meat yield index (MYI) viz. the greatest, great, low, and the lowest at Jukam Hanwoo farm, Goheung. All animals were fed in group pens (5 animals/pen) with similar feed depending on the growth stage. Rice straw was provided ad libitum, whereas concentrate was fed at 5.71 kg during the growing period (6 to 13 mo) and 9.4 kg during the fattening period (13 to 28 mo). Body weight (BW) was measured at two-month intervals, whereas carcass weight was determined at slaughtering at about 31 months of age. The Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip was used to determine the meat quantity-related gene in the blood.Results: After 6 months, the highest (p<0.05) BW was observed in the greatest MYI group (190.77 kg) and the lowest (p<0.05) in the lowest MYI group (173.51 kg). The great MYI group also showed significantly (p<0.05) higher BW than the lowest MYI group. After 16 and 24 months, the greatest MYI group had the highest BW gain (p<0.05) and were therefore slaughtered the earliest. Carcass weight was significantly (p<0.05) higher in the greatest and the great MYI groups followed by the low and the lowest MYI groups. Back-fat thickness in the greatest MYI group was highly correlated to carcass weight and marbling score. The SNP array analysis identified the carcass-weight related gene BTB-01280026 with an additive effect. The steers with the allele increasing carcass weight had heavier slaughter weight of about 12 kg.Conclusion: Genetic MYI is a potential tool for calf selection, which will reduce the slaughter age while simultaneously increasing carcass weight, back-fat thickness, and marbling score.

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

FACTORS INFLUENCING THE COMMERCIAL INCIDENCE OF DARK CUTTING BEEF

1989 ◽  
Vol 69 (3) ◽  
pp. 649-654 ◽  
Author(s):  
S. D. M. JONES ◽  
A. K. W. TONG
Keyword(s):  
Key Words ◽  
Daily Precipitation ◽  
Visual Assessment ◽  
Predisposing Factors ◽  
Daily Temperature ◽  
Carcass Weight ◽  
Temperature And Precipitation ◽  
Factors Influencing ◽  
Muscle Color ◽  
Beef Carcass

Data collected on 170 534 head of Saskatchewan cattle slaughtered over a period of 12 consecutive months were used to evaluate the importance of some factors influencing the incidence of dark cutting (DC) beef (Canada B2 grade based on a visual assessment of muscle color and texture). The variables examined included carcass weight, gender of animal, daily temperature and precipitation, month of slaughter, distance from farm to abattoir, mixing of loads during transportation and slaughter plant. DC beef compared to normal beef was associated with a slightly warmer daily temperature (5.4 vs. 4.8 °C), a lighter carcass weight (283 vs. 286 kg), but was not influenced by daily precipitation. The incidence of DC beef increased as distance between farm and slaughter plant increased (0.78–0.98%), and was higher in loads of cattle that were mixed during transportation than in those loads that originated from the same farm (1.11 vs. 0.79%). Steers recorded a higher frequency of DC beef than heifers (0.99 vs. 0.77%). There were large differences in the frequency of DC beef among slaughter plants after adjustment of the data for the effects of other variables (gender, mixing, trucking distance). Of the six slaughter plants in this study, the frequency of DC beef ranged from 0.27–1.79%. Month of shipment had a significant effect on the incidence of DB beef, with March and April recording the highest frequencies (1.54 and 1.24%), and December the lowest (0.45%). It was concluded that the mixing of loads and the slaughter plant were the two most important predisposing factors for DC beef. Key words: Beef, carcass, stress, dark cutting

Effect of zeranol on fat deposition and carcass traits in beef heifers

1992 ◽  
Vol 72 (4) ◽  
pp. 965-968 ◽  
Author(s):  
B. D. King ◽  
R. D. Bergen ◽  
J. J. McKinnon ◽  
R. D. H. Cohen ◽  
R. N. Kirkwood
Keyword(s):  
Key Words ◽  
Carcass Traits ◽  
Fat Deposition ◽  
Carcass Weight ◽  
Beef Heifers ◽  
Marbling Score ◽  
Meat Yield ◽  
Lean Meat ◽  
Beef Heifer

Non-pregnant beef heifers implanted with zeranol at birth and at 100 and 200 d of age were fed a finishing ration for 78 d to slaughter at 21–22 mo of age. Rate of fat deposition, grade fat and marbling score were less (P < 0.05) and carcass weight, rib-eye area and lean-meat yield were greater (P < 0.05) for implanted heifers than for non-implanted heifers. Key words: Zeranol, ultrasound, fat deposition, carcass, beef heifer

Heritability and correlation estimates of Warner-Bratzler shear force and carcass traits from Angus-, Charolais-, Hereford-, and Simmental-sired cattle

2004 ◽  
Vol 84 (4) ◽  
pp. 599-609 ◽  
Author(s):  
J. A. Minick ◽  
M. E. Dikeman ◽  
E. J. Pollak ◽  
D. E. Wilson
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Shear Force ◽  
Genetic Parameters ◽  
Carcass Traits ◽  
Genetic Correlations ◽  
Carcass Weight ◽  
Carcass Quality ◽  
Marbling Score ◽  
Ribeye Area

Heritabilities and correlations of Warner-Bratzler shear force (WBSF), marbling score (MS), hot carcass weight (HCW),12–13th rib-fat (FAT), and ribeye area (REA) were calculated from 3360 Angus-, Charolais-, Hereford-, and Simmental-sired cattle in the C attleman’s Beef Board Carcass Merit Project. The heritabilities (± SE) for WBSF, MS, HCW, FAT, and REA were 0.34 ± 0.25, 0.43 ± 0.28, 0.73 ± 0.35, 0.16 ± 0.19, and 0.56 ± 0.31 in Angus; 0.43 ± 0.22, 0.30 ± 0.18, 0.21 ± 0.16, 0.35 ± 0.20, and 0.23 ± 0.16 in Charolais; 0.12 ± 0.11, 0.55 ± 0.22, 0.20 ± 0.14, 0.25 ± 0.15 and 0.34 ± 0.17 in Hereford; and 0.16 ± 0.14, 0.44 ± 0.20, 0.45 ± 0.20, 0.23 ± 0.16, and 0.30 ± 0.18 in Simmental. The genetic correlations, averaged across analysis type, for WBSF-MS, WBSF-HCW, WBSF-FAT, WBSF-REA, MS-HCW, MS-FAT, MS-REA, HCW-FAT, HCW-REA, and FAT-REA were -0.17, 0.32, -0.23, 0.30, 0.10, -0.17, 0.39, -0.15, 0.68, and -0.86 in Angus; -0.42, 0.77, 0.52, -0.05, -0.44, -0.22, -0.19, 0.66, -0.05, and -0.24 in Charolais; -0.43, -0.04, -0.33, 0.09, 0.08, 0.79, -0.14, -0.26, 0.50, and -0.38 in Hereford; and 0.55, 0.08, 0.62, -0.08, 0.30, 0.61, -0.14, 0.06, 0.65, and -0.48 in Simmental. Key words: Beef cattle, genetic parameters, carcass quality, tenderness

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