“…The carcass evaluation has been described in detail by Huerta-Leidenz et al [35] and Rodas-González et al [43]. After recording the hot carcass weight to estimate the hot carcass dressing yield (%), the following traits were evaluated 48 h postmortem in the chilled carcass: cold carcass weight to estimate cold carcass dressing yield (%), conformation profile score (1 = Very convex, 2 = Convex, 3 = Straight, 4 = Concave, 5 = Very concave; as detailed by Huerta-Leidenz et al [28], external fat finish (1 = Extremely abundant, 2 = Abundant, 3 = Medium, 4 = Slight, 5 = Scarce) [35], and adipose maturity (i.e., fat color, where, 1 = Ivory white, 2 = Creamy white, 3 = Light yellow, 4 = Intense yellow, 5 = Orange) according to Decreto Presidencial No. 1896 [3], ribeye area and adjusted fat thickness at the 12th-rib, degree of marbling, lean maturity (lean color and texture), and bone maturity (backbone ossification).…”