A note on the prediction of carcass composition in beef cattle

Hinks, C. E.; Prescott, John

doi:10.1017/s0003356100022649

Cited by 10 publications

(8 citation statements)

References 7 publications

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“…The 10th to 12th rib joint from the left hand side of the chilled carcass was physically dissected into fat, muscle, bone, and other tissues (such as blood vessels and ligaments) to provide an estimate of the composition of the carcass. The rib joint was selected as the sample joint because its composition has been shown to be closely related to overall composition of the carcass (Callow 1962;Ledger & Hutchison 1962;Naude 1972;Hinks & Prescott 1974). This joint included the whole of the three ribs and half of the vertebral column in the region of those ribs, and excluded the diaphragm and the ventral costal cartilages.…”

Section: Methodsmentioning

confidence: 99%

Relationship between body condition score and body composition in dairy cows

Robins

Thomas

et al. 1998

New Zealand Journal of Agricultural Research

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The relationship between body condition score and physically dissected body composition was assessed in forty cull Friesian and Friesian-cross cows. Body condition score was assessed using the New Zealand condition scoring system which is based on the contours of the cow from its hooks to its hocks. Measurements following slaughter included the weights of the udder, kidney knob and channel fat, omental fat, and mesenteric fat, the post-mortem thickness of the dewlap, the dentition, and carcass length. The proportions of dissectible fat, muscle, and bone were assessed in a 10-11-12 rib joint. Over the range of 1.4 to 8.0, condition score was positively related to the weight of the internal fat depots, the proportion of fat in the sample joint, and the muscle to bone ratio in the sample joint. Between condition scores 1 and 3 the cows had limited body fat reserves. Dewlap thickness provided a good estimation of body fatness.

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Section: Methodsmentioning

confidence: 99%

Relationship between body condition score and body composition in dairy cows

Robins

Thomas

et al. 1998

New Zealand Journal of Agricultural Research

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“…§ Derived by regression from sample joint dissection (Hinks and Prescott, 1973). significantly different.…”

Section: Resultsmentioning

confidence: 99%

“…The dorsal portion of the sirloin (ribs 11, 12 and 13) as well as the anatomical shin joint (Butterfield, 1963) were dissected into component tissues and used to predict total carcass composition (Hinks and Prescott, 1973). The dorsal portion of the sirloin (ribs 11, 12 and 13) as well as the anatomical shin joint (Butterfield, 1963) were dissected into component tissues and used to predict total carcass composition (Hinks and Prescott, 1973).…”

Section: Slaughter Proceduresmentioning

confidence: 99%

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An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

Hinks¹,

Prescott²

1972

Anim. Sci.

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SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

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“…After Murphey et a1 (1960) showed a strong correlation between 12th rib fat thickness and 'cutability' (or SBY) percentage, others confirmed the value of carcase weight in carcase composition prediction equations (Everitt 1963;Butterfield 1965;Hinks and Prescott 1974;Williams 1976;Kempster and Jones 1977). Because fatness and carcase weight, 2 measurements relatively inexpensive to obtain, are accurate predictors of composition and satisfy commercial marketing description, they have come to form the basis of prediction over the last 30 years.…”

Section: The Third Regressormentioning

confidence: 99%

Beef carcase characteristics that may be of value in selecting for genetic merit

Johnson

1996

Aust Veterinary J

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Commercially important carcase characteristics that may be used for the genetic improvement of Australia's beef cattle were evaluated using, predominantly, published data. Conclusions are based on the relationship of carcase measurements to the anatomical and commercial dissection products of 690 sides of beef and on other Australian and overseas work. Many measurements used as the basis for genetic selection are cost-effective but unlikely to lead to significant genetic gain. Some of the cost-effective measurements chosen will confound and impede genetic change. The commonly used saleable beef yield varies so widely in composition because of fat content that it is unlikely to be a reliable measurement for genetic purposes. Because of its homogeneous composition, estimated lean meat yield (muscle), which is seldom used for descriptive purposes in the cattle and beef industries, is a much more reliable measure of genetic merit than saleable beef yield. Eye muscle area, used alone or in conjunction with carcase weight and fat thickness, is of limited value in quantifying muscle, particularly in carcases of similar size. Butt profile, which is strongly influenced by subcutaneous fat deposits, is often negatively associated with beef yield. Subjective muscle score, assessed by competent muscle scorers, when used alone or together with carcase weight and fat thickness did not improve the estimation of saleable beef yield. A second subcutaneous fat thickness measurement generally does not improve upon the accuracy of a single fat thickness measurement for quantifying carcase muscle. Specific breed equations give significant improvements in the prediction of carcase muscle and should be used where possible. For meat quality characteristics, visual marbling score is so poorly correlated with actual marbling fat as to be of no practical value for genetic improvement. Tenderness measurements, because of their low variation between breeds and their susceptibility to slaughter and chilling stresses cannot be used for genetic selection.

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A note on the prediction of carcass composition in beef cattle

Cited by 10 publications

References 7 publications

Relationship between body condition score and body composition in dairy cows

Relationship between body condition score and body composition in dairy cows

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

Beef carcase characteristics that may be of value in selecting for genetic merit

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