Hostname: page-component-78c5997874-xbtfd Total loading time: 0 Render date: 2024-11-03T05:15:19.317Z Has data issue: false hasContentIssue false
  • English
  • Français

Methods of predicting kilograms of retail cuts in the beef carcass*

Published online by Cambridge University Press:  27 March 2009

H. J. Tuma ,
C. A. Dinkel ,
J. A. Minyard  and
B. C. Breidenstein
H. J. Tuma
Affiliation:
South Dakota, State University, Brookings and University of Illinois, Urbana
C. A. Dinkel
Affiliation:
South Dakota, State University, Brookings and University of Illinois, Urbana
B. C. Breidenstein
Affiliation:
South Dakota, State University, Brookings and University of Illinois, Urbana
Get access Rights & Permissions [Opens in a new window]

Extract

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.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 68 , Issue 2 , April 1967 , pp. 301 - 306
Copyright
Copyright © Cambridge University Press 1967

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Birkett, Richard J., Good, D. L. & Mackintosh, D. L. (1965). Relationship of various linear measurements and percent yield of trimmed cuts of beef carcasses. J. Anim. Sci. 24, 17–20.CrossRefGoogle Scholar
Brungardt, V. H. & Bray, R. W. (1963). Estimate of retail yield of the four major cuts in the beef carcass. J. Anim. Sci. 22, 177–82.CrossRefGoogle Scholar
Cole, J. W., Ramsey, C. B., & Epley, R. H. (1962). Simplified method for predicting pounds of lean in beef carcasses. J. Anim. Sci. 21, 355–61.CrossRefGoogle Scholar
Cole, J. W., Orme, L. E. & Kincaid, C. M. (1960). Relationship of loin eye area, separable lean of various beef cuts and carcass measurements to total carcass lean in beef. J. Anim. Sci. 19, 89–100.CrossRefGoogle Scholar
Goll, D. E., Hazel, L. N. & Kline, E. A. (1961). Relationship between some beef carcass measurements and yields of wholesale cuts. J. Anim. Sci. 20, 264–7.Google Scholar
Fitzhgh, H. A. JR., King, G. T., Orts, F. A., Carpenter, Z. L. & Butler, O. D. (1965). Methods of predicting the weight of boneless roast and steak meat from easily obtained beef carcass measurements. J. Anim. sci. 24, 168–172.CrossRefGoogle Scholar
Hankins, O. G. & Howe, P. E. (1946). U.S.D.A. Tech. Bull. no. 926.Google Scholar
Murphey, C. E., Hallett, D. K., Tyler, W. E. & Pierce, J. C. JR. (1960). J. Anim. Sci. (Abstr.) 19, 1240.Google Scholar
Naumann, H. D. (1952). Proc. Reciprocal Meat Conf. National Livestock and Meat Board. 5, 108–12.Google Scholar
Official United States Standards for Grades of Carcass Beef (1965). Service and Regulatory Announcements, no. 99. U.S.D.A.Google Scholar
Ramsey, C. B., Cole, J. W. & Hobbs, C. S. (1962). Relation of beef carcass grades, proposed yield grades and fat thickness to separable lean, fat and bone. J. Anim. Sci. 21, 193–5.CrossRefGoogle Scholar
Swiger, L. A., Gregory, K. E., Sumption, L. J. & Breidenstein, B. C. (1964). J. Anim. Sci. (Abstr.). 23, 854.Google Scholar