An exploratory observational study to develop an improved method for quantifying beef carcass salable meat yield

R. L. Farrow, G. H. Loneragan, J. W. Pauli, T. E. Lawrence

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Eighty-seven grain-finished steers were harvested, evaluated, and fabricated into wholesale cuts to determine what measured composition indicators most accurately describe the percentage of closely trimmed salable meat yield. Indicators of lean and fat composition present at the cross-section between the 12th and 13th ribs were objectively evaluated using Assess image analysis software. Salable meat yield ranged from 50.18% to 72.92%, trimmable fat yield ranged from 12.87% to 36.69%, and bone yield ranged from 10.07% to 19.21%. Regression models were developed to estimate percentage of total salable meat yield. Composition indicators chosen to predict salable meat yield included hot carcass weight (HCW), perinephric fat weight, longissimus muscle area (LMA), subcutaneous fat thickness (SFT), ratio of LMA to subcutaneous fat area, and ratio of subcutaneous fat depth to HCW. These results indicate that prediction of beef carcass salable meat yield can be improved via modification to current measures used in the USDA yield grade equation and addition of new measures.

Original languageEnglish
Pages (from-to)143-150
Number of pages8
JournalMeat Science
Volume82
Issue number2
DOIs
StatePublished - Jun 2009

Keywords

  • Beef
  • Fabrication yield
  • Prediction

Fingerprint

Dive into the research topics of 'An exploratory observational study to develop an improved method for quantifying beef carcass salable meat yield'. Together they form a unique fingerprint.

Cite this