Using Live Animal and Carcass Measurements to Predict Cutability and Retail Product Weight in Beef Cattle PDF Download

Author: William Oscar Herring
Publisher:
ISBN:
Category :
Languages : en
Pages : 114

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Author: C. Lazzaroni
Publisher: BRILL
ISBN: 9086866107
Category : Technology & Engineering
Languages : en
Pages : 227

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"Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability. This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented."

Author: Robert Judd Bunnage
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 0

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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.

Author: Sébastien Buczinski
Publisher: Elsevier Health Sciences
ISBN: 0323416705
Category : Medical
Languages : en
Pages : 265

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This issue of Veterinary Clinics of North America: Food Animal Practice focuses on Ruminant Ultrasound. Article topics include: On-farm use of ultrasound for assessment of bovine respiratory disease, Echocardiography for the assessment of congenital heart defects in calves, Ultrasonography of the tympanic bulla and otitis media, Ultrasonography of the central nervous system and ultrasound guided CSF tap, Ultrasonographic examination of the abdomen of calves, Ascites in cattle: ultrasonographic findings and diagnosis, Ultrasonographic doppler use for reproduction management in heifers and cows, Ultrasound use for body condition and carcass quality assessment in cattle and lambs, and more!

Author: Richard Gregory Tait
Publisher:
ISBN:
Category :
Languages : en
Pages : 208

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The most widely used system to predict percent retail product from the four primals in beef cattle is USDA yield grade. The purpose of this study was to determine if routine ultrasound measurements and additional rump measurements could be used to more accurately predict the percent lean from the four primals than the carcass measurements going into the USDA yield grade equation. This study utilized market cattle (n = 471) consisting of Angus bulls, Angus steers, and crossbred steers. The right side of each carcass was fabricated into retail cuts, lean trim, fat, and bone; weights of each component were recorded. Percent retail product from the four primals was then expressed as a percentage of side weight. Traditional carcass measures collected were: 1) hot carcass weight (HCW), 2) 12-13th rib fat thickness (CFAT), 3) 12-13th rib ribeye area (CREA), and 4) percent kidney, pelvic, and heart fat (CKPH). Live animal ultrasound measures collected within seven days prior to harvest were: 1) scan weight (SCANWT), 2) 12-13th rib fat thickness (UFAT), 3) 12-13th rib ribeye area (UREA), 4) subcutaneous fat thickness over the termination of the biceps femoris in the rump(reference point) (URFAT), 5) depth of gluteus medius under the reference point (URDEPTH), and 6) area of gluteus medius anterior to the reference point (URAREA). A stepwise regression was performed to develop models to predict percent retail product from the four primals based on carcass measures or ultrasound measures, and comparisons were made between the models, Significant measures (P

Author: Frank H. Baker
Publisher: CRC Press
ISBN: 0429725590
Category : Science
Languages : en
Pages : 758

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Book Description
The 1984 International Stockmen's School Handbooks include more than 200 technical papers presented at this year's Stockmen's School, sponsored by Winrock International. The authors of these papers are outstanding animal scientists, agribusiness leaders, and livestock producers who are expert in animal technology, animal management, and gene

Author: Donald L. Boggs
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 264

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Author: Beef Improvement Federation. Research Symposium & Annual Meeting
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 136

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Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384

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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.

Author: Michael E. Dikeman
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 396

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