A study of various beef carcass measurements in predicting carcass composition

Abstract

Various carcass measurements and carcass weights were used in multiple regression equations to predict trimmed boneless meat, excess fat, and bone in beef carcasses. Most measurements did not improve the predictions obtained by carcass weight alone. Some carcass measurements significantly improved the prediction of meat, excess fat, and bone, when included in multiple regression equations with left-side carcass weight. cannon bone of the left foreleg was knife-cleaned and the weight, length, and circumference measured. Carcass measurements After 12 h in the chiller at 4°c the following measurements were taken: