Relationships among Some Common Live and Carcass Measurements and Beef Carcass Composition

Brackelsberg, P. O.; Willham, R. L.

doi:10.2527/jas1968.27153x

Cited by 8 publications

(7 citation statements)

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“…Reiling et al (1992) fovmd inclusion of percentage of trimmed round with the four factors in the USDA retail yield equation to improve the R~ from .48 to .67. Alone, percentage of trimmed round accounted for 57% of the variation in retail yield in this study, whereas Brackelsberg and Willham (1968) reported only 30%. Other studies confirm that percent boneless round is highly correlated (r = .71 to .83) with percent retail yield or percent separable muscle (Henderson et al.…”

Section: Sample Cutsmentioning

confidence: 52%

“…In live cattle. Brackelsberg and Willham (1968) found live muscle or conformation score to be unrelated to percentage of muscle or fat trim in the carcass. In contrast, live condition score was moderately correlated v^dth percentage of fat trim in the carcass (r = .29 to .44).…”

Section: Subjective Measuresmentioning

confidence: 92%

“…Cole et al (1960) found a similar correlation of .59 between longissimus muscle area and carcass separable lean. Brackelsberg and Willham (1968) reported a correlation of .42 between longissimus muscle area and percent separable muscle. More recently.…”

Section: Longissimus Muscle Areamentioning

confidence: 98%

“…Similarly, weight of the trimmed roimd is highly related to total weight of retail product (Tuma et al. 1967;Brackelsberg et al. 1968).…”

Section: Sample Cutsmentioning

confidence: 99%

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The use of real-time ultrasound and live animal measurements to predict carcass composition in beef cattle

Greiner

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This manuscript has been reproduced from the microfilm master. UMl films the text directly fi'om the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter fece, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction.In the unlikely event that the author did not send UMl a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book. Oversize materials

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Section: Sample Cutsmentioning

confidence: 52%

Section: Subjective Measuresmentioning

confidence: 92%

Section: Longissimus Muscle Areamentioning

confidence: 98%

“…Similarly, weight of the trimmed roimd is highly related to total weight of retail product (Tuma et al. 1967;Brackelsberg et al. 1968).…”

Section: Sample Cutsmentioning

confidence: 99%

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The use of real-time ultrasound and live animal measurements to predict carcass composition in beef cattle

Greiner

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“…Between separate bones and the bone quantity In a study by Brackelsberg et al (1968) the correlation obtained between fore shank meat-% and carcass meat-% was 0.61, the correlation between the corresponding bone-% was 0.43, and between fat-% 0.23. In all experiments the rounds were dissected of the hind quarters behind the last lumbar vertebra.…”

Section: Dissection Of Flanksmentioning

confidence: 99%

Estimation of carcass characteristics in young beef cattle

Ruohomäki¹

1975

AFSci

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In the present study the main objectives were to determine whether sufficiently accurate estimation of live weight, carcass weight and carcass composition with live measurements is possible, and whether an accurate estimation of carcass composition with any other procedure than total carcass dissection is possible. The material consisted of 205 1-year old steers and bulls and 174 bull calves. Within experiment each trait of each animal was corrected for age, breed and feeding with a correction factor obtained with the least squares method. In the stepwise regression analysis the results for both age groups were analysed separately. From live measurements the best estimators in both age groups were width of chest, heart girth and natural length. The most reliable predictor of meat quantity was carcass weight. Revalue was 96 % for both age groups. In estimation of meat percentage the Revalue obtained for the olds with cutting results of fore shanks was 56 %, the respective value for the 1-year olds was considerably lower. With 1-yearolds the carcass weight and some byproducts gave the highest estimations for the quantity and percentage of fat, R2 were 62 % and 50 % respectively, and for the 14-yearolds the kidney fats and the cutting results of flanks gave the highest estimations, R2 were 70 % and 59 % respectively. For the quantity and percentage of bone the R2 for the 1-yearolds obtained with cutting results of shanks were 68 % and 55 % respectively, and for the 14-year olds 82 % and 70 % respectively. When the cutting results of the fore and hind quarters were used as estimators the R2 obtained for all the traits were higher in both age groups than with any other estimator, R2 obtained with carcass quality scores remained lower.

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The estimation of beef carcass muscle using cross-sectional area of M. longissimus dorsi at the fifth rib

Johnson

Priyanto

1995

Meat Science

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Relationships among Some Common Live and Carcass Measurements and Beef Carcass Composition

Cited by 8 publications

References 0 publications

The use of real-time ultrasound and live animal measurements to predict carcass composition in beef cattle

The use of real-time ultrasound and live animal measurements to predict carcass composition in beef cattle

Estimation of carcass characteristics in young beef cattle

The estimation of beef carcass muscle using cross-sectional area of M. longissimus dorsi at the fifth rib

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