A research note on predicting the carcass yield of Korean native cattle (Hanwoo)

Lee, J.M.; Yoo, Young-Mo; Park, B.Y.; Chae, Hyun-Seok; Hwang, Inho; Choi, Yang-Il

doi:10.1016/j.meatsci.2004.09.004

Cited by 10 publications

(9 citation statements)

References 10 publications

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“…Inversely, the backfat thickness, marbling score and quality grade of carcass from steers were significantly higher (P b 0.001) than those from bulls (Table 3). These results were in accordance with previous studies reported by Field (1971), Seideman et al (1982), Steen and Kilpatrick (1995) and Lee et al (2005). Lindsay (1983) stated that muscle growth is greater in males than females, and castration results in diminished muscle growth.…”

Section: Resultssupporting

confidence: 93%

Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons

et al. 2009

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Section: Resultssupporting

confidence: 93%

Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons

et al. 2009

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“…20%, 33% and 47% for steers, bulls and cows, respectively; APGS 2003) (Lee et al 2005). 20%, 33% and 47% for steers, bulls and cows, respectively; APGS 2003) (Lee et al 2005).…”

Section: Introductionmentioning

confidence: 99%

RETRACTED: Meat quality traits as a function of cow maturity

Cho

Kang

Seong

et al. 2016

Animal Science Journal

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To investigate the physico-chemical and sensory properties of striploin muscles, 90 Hanwoo carcasses (QG 1 ) were randomly selected within six maturity levels (4 to 9 according to age in months). Results demonstrated that the protein contents at maturity levels 4 and 5 were significantly higher than 9. No significant difference in fat, moisture and collagen contents were found at different maturity levels (P > 0.05). The quantity of collagen type I and ratio of type I to III were observed at higher maturity levels; collagen type III showed significantly high levels (P > 0.05) at low maturity and decreased with increase in maturity levels. Warner-Bratzler shear force (WBSF) was significantly lower in groups 4 to 6, whereas water holding capacity (WHC) was significantly higher than maturity level 8 and 9 groups (P < 0.05). There were no significant differences in cooking loss among the maturity level groups (P > 0.05). Color properties, L* values of striploin muscle from maturity level 4 were significantly different from level 9 (P < 0.05). Sensory evaluation at level 4-6 groups had significantly higher tenderness and overall likeness scores than level 9 (P < 0.05). The maturity levels were significantly correlated with age, fat, protein content, WHC, WBSF, cooking loss, CIE L* values and sensory properties like tenderness, juiciness, flavor-likeness and overall likeness.

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“…REA affects positively all variables except the FT. Chen et al [9] found a similar situation in their research. Carcass weight, sex, nutritional status and measurement location (11)(12) th rib section) may have been affected the average value determined for the REA (85.538±1.978 cm 2 ) which differ from some research results. In some research, REA was reported between 68.…”

Section: Discussioncontrasting

confidence: 66%

“…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] .…”

Section: Introductionmentioning

confidence: 99%

Holştayn Tosun Karkaslarında Perakende Parça Ağırlık ve Oranlarının Tahmini

Çiçek¹,

Tandoğan²,

Kara³

2015

Kafkas Univ Vet Fak Derg

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This study was made to predict the weights and percentages of retail cuts in Holstein bull carcasses. The study material were 47 Holstein bull (mean slaughter age: 20.57±0.606 months) carcasses. Hot carcass weight (HCW, kg), ribeye area (REA, cm 2 ) and fat thickness (FT, cm) were used to predict weights and percentages of retail cuts. Bull carcasses were divided into 12 retail cuts and grouped as total retail cuts (TRC), first degree retail cuts (FRC) and second degree retail cuts (SRC). Regression analysis was made (stepwise method) to predict weights and percentages of TRC, FRC and SRC. Slaughter weight (SW), dressing percentage (DP), HCW, REA and FT were determined as average 544.550±6.776 kg; 55.75±0.169%; 303.600±3.948 kg; 85.538±1.978 cm 2 and 0.310±0.023 cm, respectively. All predicted models (F) were found significantly (P<0.001; P<0.01) in the analysis. As a result, it was found that HCW is most important predictor in predicting the weights and percentages of retail cuts. HCW and REA explained for 94.5% (R

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A research note on predicting the carcass yield of Korean native cattle (Hanwoo)

Cited by 10 publications

References 10 publications

Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons

Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons

RETRACTED: Meat quality traits as a function of cow maturity

Holştayn Tosun Karkaslarında Perakende Parça Ağırlık ve Oranlarının Tahmini

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