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Determining beef carcass retail product and fat yields within 1 hour postmortem
J K Apple1, M E Dikeman, L V Cundiff
1Anim. Sci & Ind. Dept., Kansas State University, Manhattan 66506.
Journal of Animal Science
|December 1, 1991
Summary
Researchers developed equations using hot carcass data to accurately estimate retail product and trimmable fat yields in beef. These hot carcass prediction models proved as effective as, or better than, chilled carcass methods for yield estimation.
Area of Science:
- Animal Science
- Meat Science
- Quantitative Genetics
Background:
- Accurate estimation of beef carcass composition is crucial for value-based marketing and efficient processing.
- Traditional methods often rely on chilled carcass data, which can introduce delays and variability.
- Developing predictive equations from hot carcass measurements offers potential for real-time assessment.
Purpose of the Study:
- To develop and validate predictive equations for estimating retail product (RP) and trimmable fat (TF) yields in beef carcasses using hot carcass measurements.
- To compare the efficacy of hot carcass prediction equations against those derived from chilled carcass traits.
Main Methods:
- Utilized hot carcass weight (HCW) and various carcass measurements (12-13th rib fat probe, external fat score, hot internal fat percentage, hindquarter muscling score) from 220 steers.
- Fabricated right sides of carcasses into boneless retail cuts at two trimming levels (.76 cm and 0 cm fat trim).
- Employed multiple linear regression to develop and test prediction equations for RP and TF weights and percentages.
Main Results:
- Equations incorporating 12-13th rib fat probe, external fat score, hot internal fat percentage, and HCW explained 95% and 89% of the variation in total RP weight at .76 cm and 0 cm fat trim, respectively.
- Hot carcass equations accounted for 83% of the variation in total TF weight and showed significant predictive power for TF and RP percentages.
- Hot carcass prediction equations demonstrated equivalent or superior performance compared to equations based on chilled carcass traits.
Conclusions:
- Hot carcass measurements provide a reliable basis for developing accurate equations to estimate beef carcass retail product and trimmable fat yields.
- These findings support the use of hot carcass data for more immediate and efficient carcass evaluation in the beef industry.
- The developed equations offer a practical tool for improving carcass grading and pricing strategies.