Author: David M. PettusPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 6
Book Description
Carcass Cutability as Grade Factor
Author: David M. PettusOfficial United States Standards for Grades of Carcass Beef
Author: United States. Consumer and Marketing ServicePublisher:
ISBN:
Category : Livestock
Languages : en
Pages : 24
Book Description
Factors Associated with Beef Carcass Cutability
Author: Herbert Carl AbrahamPublisher:
ISBN:
Category :
Languages : en
Pages : 304
Book Description
Designing Foods
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Predicting Beef Carcass Cutability
Author: Robert Judd BunnagePublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 0
Book Description
An investigation was carried out to determine the relationship between certain carcass measurements and carcass cutability of beef cattle. Measurements were taken from 205 steer carcasses from two sources and 38 heifer carcasses. Carcass grade was inversely related to cutability (the percent of the carcass which was saleable) in the steer carcasses, indicating that as grade improved cutability decreased. Grade was not significantly related to cutability in the heifer carcasses. Hot carcass weight was not highly correlated to cutability in any group but was correlated to weight of carcass muscle. When used in equations to predict cutability, carcass weight reduced the standard error but its use was not without misgivings because of suspicion that large carcasses with minimum fat would be predicted erroneously. Rib-eye area and kidney fat were not highly correlated to cutability. Both were more highly correlated with carcass variables indicating carcass size than they were with variables indicating carcass composition. When added to equations predicting cutability neither variable reduced the standard error of the estimates very much and in some cases, their addition increased the standard errors. Average rib fat thickness was significantly correlated to cutability in all three groups and when used in equations to predict cutability, it accounted for most of the accountable variation, with the exception of equations including percent retail round. This measurement was easily obtainable and its inclusion resulted in the best prediction equations developed in this research. Percent retail round and dissected shank muscles were also used to predict cutability. The percent retail round more accurately predicted cutability, likely because it represented a larger portion of the carcass. Dissected shank muscle weight proved very useful, when combined with rib fat thickness, to predict cutability. It was highly correlated with carcass weight, rib-eye area and total muscle weight, indicating that it represented animal size, but it was also highly correlated with cutability. These two variables could be used quite confidently to predict cutability if it were not possible to dissect entire carcasses. Carcass length, shank muscletbone ratio and carcass muscles bone ratio were studied but were of little additional value in predicting cutability. This research showed that usually one could predict percent carcass muscle more accurately than cutability. This was probably due to the difficulty encountered when trying to leave the same thickness of fat on the retail cuts from different animals, a problem not encountered by total dissection. It was therefore suggested that prediction of carcass lean might be more meaningful than prediction of cutability.
The Relationship of Some Objective and Subjective Measurements to Beef Carcass Cutability
Author: Michael E. DikemanPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 396
Book Description
Reevaluation of the Beef Carcass-to-retail Weight Conversion Factor
Author: Kenneth E. NelsonPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 44
Book Description
Estimation of the Composition of Beef Carcasses and Cuts
Author: O. G. HankinsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
Book Description
Principles of Meat Science
Author: Elton D. AberlePublisher: Kendall Hunt
ISBN: 9780787247201
Category : Business & Economics
Languages : en
Pages : 386
Book Description
Beef Cutability as Affected by Different Subcutaneous Fat Trim Levels, Carcass Types and Grades
Author: Davey Brian GriffinPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 472
Book Description