Carcass Characteristics and Primal Cuts Yields by Live Weight of Hanwoo Steers in Gyeongbuk Province

Kim, Jin-Hyoung; Ba, Hoa Van; Seong, Pil‐Nam; Kim, Yoon Seok; Kang, Sun-Moon; Cho, Soohyun; Moon, Sung‐Sil; Kang, Se-Ju; Park, Beom-Young; Seo, Hyun‐Woo

doi:10.14397/jals.2018.52.2.151

Cited by 3 publications

(3 citation statements)

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“…The marbling score of Hanwoo beef increased signi cantly as the market weight increased, in which the highest score of 3.96 and a lowest of 3.35 were observed. Consistent with the study of Kim et al (2018), the primal cuts yield, fat weight, and bone weight yield signi cantly increased with increasing market weight (p<0.05). Speci cally, the lowest primal cuts yield of 247.65 kg was observed at the lowest market weight (651≥ kg) and the highest yield of 335.32 kg was observed at the highest market weight (851≤ kg).…”

Section: Resultssupporting

confidence: 84%

WITHDRAWN: Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

Kwon

Jeon

Han

et al. 2021

Preprint

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ObjectiveThis study was conducted to evaluate the relationship between market weight, slaughter age, yield grade, and primal cut yield in Hanwoo. MethodsA total of 403 Hanwoo (Korean native cattle) was assessed for carcass traits such as carcass cold weight, backfat thickness, ribeye area, dressing percentage, yield index, and marbling score. The production yield of the individual major primal cuts of Hanwoo beef was also measured. FindingsCarcass cold weight, ribeye area, and backfat thickness, which affect meat quality increased with increased market weight (p<0.05). The production yield of the ten major primal cuts also increased with increased market weight (p<0.05). In terms of slaughter age, carcass cold weight, ribeye area, and backfat thickness all increased from 25 months to 28-29 months, and the production yield of all prime cuts also increased with increasing slaughter age. According to the meat yield grade, carcass cold weight and backfat thickness increased from grade A to grade C, although the ribeye area was not affected. The combined findings of the study suggest that slaughtering Hanwoo at the weight of 651-700 kg and 701-750 and age of 28.23 and 29.83 months might be desirable to achieve the best quality and quantity grade of Hanwoo beef. However, the positive correlation of carcass cold weight and backfat thickness, and the negative correlation of the yield index according to primal cuts yield indicated that it is necessary to couple the slaughtering management of cattle with improved genetic and breeding method of Hanwoo to increase the production yield of the major prime cuts of Hanwoo beef.

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Section: Resultssupporting

confidence: 84%

WITHDRAWN: Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

Kwon

Jeon

Han

et al. 2021

Preprint

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“…[18], although the highest market weight reported was 591kg, it was reported that the MS generally increased with market weight in several breeds of cattle. The overall yield in terms of the whole prime cuts, fat weight, and bone weight was observed to significantly increase with market weight (p < 0.05) consistent with the previous study of Kim et al [19]. More specifically, the lowest primal cuts yield of 247.65 kg was observed at the lowest market weight (650 ≥ kg) and the highest yield of 335.32 kg was observed at the highest market weight (851 ≤ kg).…”

Section: Carcass Yield Traits and Primal Cut Yield According To Marke...supporting

confidence: 90%

Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

Kwon¹,

Nogoy²,

Jeon³

et al. 2022

J Anim Sci Technol

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This study was conducted to evaluate the relationship among market weight, slaughter age, yield grade, and primal cut yield in Hanwoo. A total of 403 Hanwoo (Korean native cattle) was assessed for carcass traits such as carcass cold weight, backfat thickness, ribeye area, dressing percentage, yield index, and marbling score. The production yield of the individual major primal cuts of Hanwoo beef was also measured. Carcass cold weight, ribeye area, and backfat thickness, which affect meat quality increased with increased market weight (p < 0.05). The production yield of the ten major primal cuts also increased with increased market weight (p < 0.05). In terms of slaughter age, carcass cold weight, ribeye area, and backfat thickness all increased from 25 months to 28-29 months, and the production yield of all prime cuts also increased with increasing slaughter age. According to the meat yield grade, carcass cold weight and backfat thickness increased from grade A to grade C, although the ribeye area was not affected. The combined findings of the study suggest that slaughtering Hanwoo at the weight of 651-700 kg and 701-750 and age of 28.23 and 29.83 months could be desirable to achieve the best quality and quantity grade of Hanwoo beef. However, the positive correlation of carcass cold weight and backfat thickness, and the negative correlation of the yield index according to primal cuts yield indicated that it is necessary to couple the slaughtering management of cattle with improved genetic and breeding method of Hanwoo to increase the production yield of the major prime cuts of Hanwoo beef.

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“…These included cold carcass weight (CWT, kg), backfat thickness (FT, mm), eye muscle area (EMA, cm 2 ), side length (L, cm), forequarter length (LF, cm), hindquarter length (LB, cm), cervical vertebrae length (L1, cm), thoracic vertebrae length (L2, cm), lumbar vertebrae length (L3, cm), sacral vertebrae length (L4, cm), 6th lumbar vertebrae-heel length (L5, cm), 7th cervical vertebrae carcass breadth (L6, cm), 5–6th thoracic vertebrae breadth (L7, cm), 4–5th lumbar vertebrae breadth (L8, cm), 5th sacral vertebrae breadth (L9, cm), 7–8th thoracic vertebrae girth (L10, cm), coxae girth (chest girth, L11, cm), 4–5th lumbar vertebrae thick (L12, cm), coxae thick (L13, cm), and 7–8th thoracic vertebrae thick (L14, cm). The definitions of body size measurement were taken from Kim et al [ 20 ]. All 20 variables are summarized in Table 1 .…”

Section: Methodsmentioning

confidence: 99%

Estimation of carcass weight of Hanwoo (Korean native cattle) as a function of body measurements using statistical models and a neural network

Lee

Cho

et al. 2020

Asian-Australas J Anim Sci

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30Objectives: The objective of this study was to develop a model for estimating the carcass weight of 31 Hanwoo cattle as a function of body measurements using three different modeling approaches: 1) 32 multiple regression analysis, 2) partial least square regression analysis, and 3) a neural network. 33 Methods: Data from a total of 134 Hanwoo cattle were obtained from the National Institute of Animal 34 Science (NIAS) in South Korea. Among the 372 variables in the raw data, 20 variables related to 35 carcass weight and body measurements were extracted to use in multiple regression, partial least 36 square regression, and an artificial neural network to estimate the cold carcass weight of Hanwoo 37 cattle by any of seven body measurements significantly related to carcass weight or by all 19 body 38 measurement variables. For developing and training the model, 100 data points were used, whereas the 39 34 remaining data points were used to test the model estimation.40 Results: The R 2 values from testing the developed models by multiple regression, partial least square 41 regression, and an artificial neural network with seven significant variables were 0.91, 0.91, and 0.92, 42 respectively, whereas all the methods exhibited similar R 2 values of approximately 0.93 with all 19 43 body measurement variables. In addition, relative errors were within 4%, suggesting that the 44 developed model was reliable in estimating Hanwoo cattle carcass weight. The neural network 45 exhibited the highest accuracy.46 Conclusion: The developed model was applicable for estimating Hanwoo cattle carcass weight using 47 body measurements. Because the procedure and required variables could differ according to the type 48 of model, it was necessary to select the best model suitable for the system with which to calculate the 49 model.50 51 A c c e p t e d A r t i c l e 54 55 Body weight of beef cattle is one of the most important traits affecting price [1] and animal 56 condition [2, 3]. For this reason, accurate estimation of body weight is emphasized to establish 57 adequate management and nutritional approaches for improving conditions for raising beef cattle and 58 maximizing profits [4]. Because body weight is related to the body size of beef cattle, body size 59 measurement is considered the main physical estimator of body weight [5, 6]. Unlike internal traits, 60 such as body composition and genetic characteristics [7], body size is easy to measure; thus, it has 61 been used to evaluate body weight [8-10]. 62 Body weight of beef cattle has been estimated as a function of body measurements according to 63 cattle species, age, and gender. In particular, as image analysis in automated carcass weight 64 measurement has been demanded by the livestock industry, a simple model for predicting body weight 65 has been coded as an algorithm [10]. Heinrichs et al. [8] predicted the body weight of Holstein heifers 66 through body measurements based on a large number of observations and found a greater than 95% 67 R 2 -value. Ozkaya and Bozku...

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Carcass Characteristics and Primal Cuts Yields by Live Weight of Hanwoo Steers in Gyeongbuk Province

Cited by 3 publications

References 14 publications

WITHDRAWN: Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

WITHDRAWN: Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

Estimation of carcass weight of Hanwoo (Korean native cattle) as a function of body measurements using statistical models and a neural network

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