Prediction of Retail Beef Yield Using Parameters Based on Korean Beef Carcass Grading Standards

Abstract

Two sets of data on carcass traits and beef cut parameters were used to investigate the relationships between carcass and beef cut measurements, which can be used to make predictions of retail cut percentages. One set had a total of 1,141 measurements of Hanwoo cattle of three different sex origins, which were slaughtered in an abattoir located at the National Institute of Animal Science, RDA, Korea from 1996 to 2008. To develop prediction models for retail cut percentage with higher accuracies than the current model, another set consisting of a total of 13,389 records of carcass and beef cut traits were collected from 30 abattoirs and butcheries in Korea from 2008 to 2009. Bulls yielded heavier and leaner carcasses than steers. High correlation coefficients were estimated between amount of body fat and percent retail cut (-0.82) as well as between back fat thickness (BF) and percent retail cut (-0.62). The amount of retail cut, however, was highly correlated with body weight before slaughter (BW, 0.95) or with cold carcass weight (CWT, 0.94). Relationships between percent retail cut and measurable beef yield traits, BF, loin eye area (LEA) or CWT varied by sex class, which must be considered for development of a prediction model with high accuracy. Models of data for all breeds and sexes fit the effects of breed, sex, and interaction of abattoir by butchers, whereas models of data for each breed and sex fit the effect of interaction of abattoir by butcher only. Due to possible future changes in back fat control, we performed a log transformation of BF. Our new models fit better than the currently used model.

Türkiye’nin Güney Marmara Bölgesinde Piyasaya Sunulan Holstein Irkı Erkek Sığır Karkaslarında Perakende Parça Ağırlık ve Oranlarının Belirlenmesi

“…One possible explanation about this lack of a correlation may be associated with fat content of the carcasses. Choy et al (2010) reported that retail cut percentage was highly correlated with body fat reserves and back fat thickness. On the other hand, Cicek et al (2016) suggested that, a negative and intermediate correlation (-0.51) was found between hot carcass weight and the percentage of tenderloin, sirloin, rib roast, rump, knuckle, round eye and topsideoutside flat (which was expressed as first degree retail cuts: FRC) in Holstein bull carcasses.…”

Holştayn Tosun Karkaslarında Perakende Parça Ağırlık ve Oranlarının Tahmini

“…In a previous study, it was reported that high correlation between (0.96) HCW and weights of total retail cuts [9] . In another study, it was detected high correlation (0.94) between CCW and weights of total retail cuts [10] . It was determined that increase in HCW or CCW, increases REA and FT linearly [13] .…”

“…There are some studies, which used by similar methods [7,9,10,12] . CCW was used instead of HCW in other research except Chen et al [9] .…”

“…In some research, REA was reported between 68. 13 [9,10,12] . In the study conducted in Turkey FT was measured between 0.29 -0.93 cm [18][19][20] .…”

“…In these researches, FT, REA, HCW (or cold carcass weight-CCW) and KPH% were used to determine the carcass yield; marbling, meat color, fat color, texture, and maturity parameters were used in quality grading. Through these parameters, the weights and percentages of retail cuts were predicted, yield and quality characteristics of the carcasses were compared by type of animal, age and gender, and economic slaughter weight was determined [4,[7][8][9][10][11][12][13] .…”