Breed Differences in Amount and Distribution of Bovine Carcass Dissectible Fat

Adipose tissue growth, distribution and cellularity in steers of two biological types

“…Breed differences in the distribution of fat were found by Charles and Johnson (1976) The variations in intermuscular fat percentage were small among breeds at all values of total fat in the carcass; conse quently, the differences in distribution were largely due to the inverse relationship between subcutaneous and kidney fat percentages. Furthermore, the association between fat thick ness at the 12-13th rib and fat percentage in the carcass was found to be breed dependent, with the large-size breeds having significantly more fat than Herefords at the same fat thick ness at the 12-13th rib.…”

“…Kempster et al (1976a) stressed the importance of increasing the knowledge of fat distribution in the carcass based on the fact that some cuts are more valuable than others while Charles and Johnson (1976) indicated that differences in fat distribution could mean al terations in the association between subcutaneous fat thick ness and carcass composition.…”

“…Furthermore, the association between fat thick ness at the 12-13th rib and fat percentage in the carcass was found to be breed dependent, with the large-size breeds having significantly more fat than Herefords at the same fat thick ness at the 12-13th rib. According to Charles and Johnson (1976), if the influence of breed is ignored, fat thickness measurements may overestimate percent of fat in the carcass and underestimate yield of edible beef in the British breeds as compared to the Friesian and Charolais crossbreds.…”

Características de carcaças bovinas obtidas por frigoríficos na região central do Brasil, um retrato espacial e temporal

“…A quantidade acumulada em cada sítio é influenciada pelo tipo biológico, estado fisiológico e aporte nutricional, sendo o componente de carcaça mais variável e de maior influência no rendimento (Charles & Johnson, 1976;Pearson, 1966;Peron et al, 1993).…”

“…Por outro lado, a indústria na tentativa de reduzir o custo operacional busca processar carcaças mais pesadas, porém pesos elevados implicam numa maior quantidade de gordura subcutânea que reduz o rendimento da porção comestível (Charles & Johnson, 1976;Hedrick et al, 1965;Nour et al, 1983). Apesar deste fato não representar problema usual à cadeia brasileira, cabe ressaltar que carcaças com muita gordura subcutânea sofrem toalete mais intenso na linha de abate, o que representa prejuízo duplo ao produtor, devido ao aumento do custo de produção durante a terminação pela menor eficiência biológica em acumular gordura e em segundo lugar pela perda do peso da carcaça, uma vez que o excesso de gordura é removido antes da pesagem.…”