SOME CHARACTERISTICS OF COMMERCIAL BEEF CARCASSES IN CANADA

1970 ◽  
Vol 50 (2) ◽  
pp. 227-234 ◽  
Author(s):  
H. T. FREDEEN ◽  
G. M. WEISS
Keyword(s):  
Regional Differences ◽  
Carcass Traits ◽  
Weight Basis ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Equal Weight ◽  
Beef Carcasses

Data from 26,368 beef carcasses were analyzed in respect of differences between grades, sexes and plant of origin. Grade differences in rib eye area (longissimus dorsi) were negligible, but Good (Blue Brand) carcasses had approximately 25% less fat over the rib eye than Choice (Red Brand) carcasses. Females averaged 54 kg lighter in carcass weight than males but, when compared on an equal weight basis, had approximately the same rib eye area and slightly greater fat over the rib eye. Regional differences in the several carcass traits were negligible for both sexes. Results are discussed in terms of quantity grade standards.

CHARACTERISTICS OF YOUTHFUL BEEF CARCASSES IN RELATION TO WEIGHT, AGE AND SEX: II. CARCASS MEASUREMENTS AND YIELD OF RETAIL PRODUCT

1971 ◽  
Vol 51 (2) ◽  
pp. 291-304 ◽  
Author(s):  
H. T. FREDEEN ◽  
A. H. MARTIN ◽  
G. M. WEISS
Keyword(s):  
Carcass Composition ◽  
Weight Basis ◽  
Longissimus Dorsi ◽  
Equal Weight ◽  
Leg Length ◽  
Beef Carcasses ◽  
Age And Sex ◽  
Negligible Influence

In a study of 574 carcasses comprising 168 steers, 147 heifers and 259 bulls, weight was found to be the only factor influencing carcass length, leg length, depth at flank and rib, and thickness and width of round. All of these increased with increasing weight. Weight had a negligible influence on carcass proportions, although there was a tendency for percent hind quarter to decrease and percent plate and flank to increase with increasing weight. Sexes, compared on an equal weight basis, were similar in carcass proportions, the main differences being in percent chuck and fore quarter (bulls highest) and percent shank (heifers lowest). Sex and source were the main contributors to differences in carcass composition. At equal weight heifers averaged approximately 20% greater in fat cover over the rib. This extra fat was largely offset by less bone (1.0%), with the result that heifers were virtually equivalent to steers in the proportion of boneless-defatted product. Bulls were superior to steers in lean content, averaging approximately 10% greater in longissimus dorsi area, 30% less in fat cover over the rib, and 3% greater in proportion of deboned-defatted product. For all sex-source groups, percent bone decreased with increasing weight.

RELATIONSHIPS AND VARIATION AMONG CERTAIN LAMB CARCASS TRAITS

1965 ◽  
Vol 45 (1) ◽  
pp. 37-42 ◽  
Author(s):  
W. J. Boylan ◽  
M. E. Seale
Keyword(s):  
Sex Differences ◽  
Carcass Traits ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Longissimus Dorsi ◽  
Area Percent

Data obtained over a 2-year period on 120 lamb carcasses provided estimates of the covariation among the traits of loin eye area (longissimus dorsi), backfat thickness, percent shoulder, percent rack, percent loin, percent leg, and dressing percent.Percent leg, percent shoulder, and loin eye area decreased with an increase in fatness while percent loin, percent rack, and dressing percent increased. Carcass weight accounted for about 46% and 31% respectively of the variation in loin eye area and dressing percent, but less than 10% for any other traits.An examination of the variation among the traits showed that highly significant (P <.01) year differences occurred for loin eye area, percent shoulder, percent rack, percent leg, and dressing percent, but not for backfat thickness and percent loin.Breed differences were found to exist between Suffolk and line M lambs for all traits studied. Sex differences were found for backfat thickness, percent shoulder, percent loin, and dressing percent. However, most of these differences occurred between ewes and wethers or ewes and rams.

GROWTH AND CARCASS TRAITS OF CATTALO, HEREFORD, AND 1/4-BRAHMAN BULL CALVES

1976 ◽  
Vol 56 (2) ◽  
pp. 193-199 ◽  
Author(s):  
J. E. LAWSON ◽  
H. F. PETERS
Keyword(s):  
Shear Test ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
The Other ◽  
Total Weight ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Bull Calves ◽  
Fat Thickness ◽  
Daily Gain

The 1/4-Brahman bull calves exceeded those of the cattalo and Hereford by 19.6 and 14.8% in weaning weight. However, the Hereford surpassed the 1/4-Brahman and the cattalo by 11.1 and 14.9% in feedlot average daily gain. Cattalo (cattle × bison species cross) bulls weighed 17.7 and 12.0% less than 1/4-Brahman and Hereford bulls just before slaughter at an average age of 425 days. Similar differences were apparent for cold carcass weight. When age-of-dam and age-at-slaughter were covariate factors, area of the longissimus dorsi from 1/4-Brahman calves was larger by 13.5 and 8.7% than those from cattalo and Hereford. Fat thickness over the 1. dorsi did not differ among groups. Carcass weight and age at slaughter were covariates for the weights of meat cuts. Weights of loin, round, or plate cuts did not differ among groups. However, the rib cut from the 1/4-Brahman was lighter than that from the cattalo and Hereford, and the chuck cut was heavier. The Hereford exceeded the 1/4-Brahman in total weight of the more expensive rib–loin–round cuts. Warner-Bratzler shear estimates of tenderness did not differ among groups. Average fat thickness over the 1. dorsi was not significantly correlated to any of the means of the shear test on raw or broiled samples. In general, 1/4-Brahman and Hereford groups each exhibited superiority over the other two groups for several traits, while cattalo bulls did not exceed the other two groups in any of the traits considered in this study.

scholarly journals Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles

2005 ◽  
Vol 62 (5) ◽  
pp. 483-486 ◽  
Author(s):  
Albino Luchiari Filho ◽  
Renato Prates Macedo ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Paulo Roberto Leme ◽  
...  
Keyword(s):  
Shear Force ◽  
Detrimental Effect ◽  
Biceps Femoris ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Beef Carcasses ◽  
Muscle Tenderness ◽  
Fat Thickness ◽  
Left And Right ◽  
Beef Carcass

Hanging beef carcasses in different configurations in the cooler affect some carcass muscle tenderness. Forty Nellore steer carcasses (ten per day) were chosen at random in a federally inspected slaughter plant and hanged alternate left and right sides either in the traditional way by the hindquarter (HQ) or by the forequarter (FQ) also called "tenderbife". Carcasses were selected from steers up to 30 months old and had an average hot carcass weight of 244.1 kg. These carcasses were chilled for 48 hours, when samples from the Longissimus dorsi (LD) at the 12th rib and the Biceps femoris (BF) at the P8 site were removed, kept under refrigeration (0-2ºC) for five days and frozen for future analysis. The temperature of the LD after 24 hours taken at the 12th rib was not different for HQ (1.0ºC) and FQ (0.9ºC). Fat thickness measured at the 12th rib was lower (P < 0.05) for HQ (3.8 mm) than FQ (4.3 mm). All samples were thawed during 48 hours under refrigeration for tenderness evaluation. Warner Bratzler Shear force from the LD was lower (P < 0.001) for FQ (3.53 kg) than HQ (4.78 kg) and was not different for BF. Total cooking losses were not different between HQ (19.7%) and FQ (18.9%). Hanging beef carcass by the forequarter caused an improvement in tenderness of the LD without any detrimental effect on the BF (cap of rump).

Changes in Carcass Traits, Meat Quality, Muscle Fiber Characteristics and Liver Function of Finishing Pigs Fed High Level of Fish Oil

2021 ◽  
Author(s):  
Qiuping Guo ◽  
Lingyu Zhang ◽  
Yehui Duan ◽  
Wenlong Wang ◽  
Ruilin Huang ◽  
...  
Keyword(s):  
Liver Function ◽  
Fish Oil ◽  
Muscle Fiber ◽  
Carcass Traits ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Fresh Fish ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Oxidized Fish Oil

The study was aimed to investigate the changes in carcass traits, meat quality, muscle fiber characteristics and liver function in pigs fed with high levels of fresh fish oil and oxidized fish oil. Thirty piglets were randomly assigned to receive basal diet plus 2% fish oil (LFO), basal diet plus 8% fish oil (HFO) or basal diet plus 8% oxidized fish oil (OFO) for 120 days. Pigs of the HFO and OFO group showed reduced carcass weight, dressing percentage, loin eye area and increased yellowness of the longissimus dorsi muscle compared with LFO group (P < 0.05). Dietary HFO and OFO suppressed the relative expression levels of myosin heavy chain (MyHC) isoform (Ⅰ and Ⅱa), glutathione peroxidase 4, and NAD(P)H: quinone oxidoreductase-1 and mitochondrial biogenesis in longissimus dorsi muscle (P < 0.05). Dietary HFO or OFO increased the serum aspartates aminotransferase, alanine aminotransferase, total bilirubin, direct bilirubin, oxidized low-density lipoprotein, liver index and concentration of malondialdehyde (MDA) in liver (P < 0.05). In conclusion, high levels of fresh fish oil and oxidized fish oil have adverse effects on carcass traits, muscle fiber characteristics and liver function, which may be partly due to the mitochondrial dysfunction and impaired antioxidative capacity.

The effect of carcass weight on chemical characteristics and fatty acid composition of Longissimus dorsi and Semimembranosus muscles of European wild boar (Sus scrofa scrofa) meat

2018 ◽  
Vol 98 (3) ◽  
pp. 557-564
Author(s):  
Martyna Batorska ◽  
Justyna Więcek ◽  
Małgorzata Kunowska-Slósarz ◽  
Kamila Puppel ◽  
Jan Slósarz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Wild Boar ◽  
Sus Scrofa ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Chemical Characteristics ◽  
Wild Boars ◽  
European Wild Boar

The objective of this study was to investigate the effect of carcass weight on chemical characteristics and fatty acid composition of m. longissimus dorsi and m. semimembranosus of European wild boar (Sus scrofa scrofa) meat. The research was carried out on 50 wild boars shot during four battues at hunting reserves in the central part of Poland. The carcasses were divided into three groups: ≤30 kg (G1), 31–45 kg (G2), and >45 kg (G3). The protein concentration increased with carcass weight (P ≤ 0.01). The concentration of saturated fatty acids was influenced by carcass weight and was higher when weight increased. A significantly higher level of monounsaturated fatty acids (MUFA) was found in the carcasses of wild boars from G3 compared with G1 group (P ≤ 0.01). The content of C18:2n-6 was significantly lower in the lightest carcasses compared with the heaviest (P ≤ 0.05). Statistical analysis confirmed that carcasses weight significantly affected polyunsaturated fatty acids (PUFA) n-3 content. The lightest carcasses contained a significantly higher concentration of PUFA n-3 (P ≤ 0.01). In addition, in G3, the amount of C22:5n-3 was two-fold lower (P ≤ 0.01) than in G1. The research has shown that the meat quality was affected by the carcass weight, resulting better parameters in the lighter than in the heavier carcasses. Therefore, most of the culled wild boars should be squeakers and young boars after the first year of life.

scholarly journals Canonical correlation analysis of body measurements and carcass traits of cross bred rabbit population

2012 ◽  
Vol 28 (4) ◽  
pp. 855-861 ◽  
Author(s):  
D.M. Ogah
Keyword(s):  
Correlation Analysis ◽  
Body Length ◽  
Canonical Correlation Analysis ◽  
Canonical Correlation ◽  
Carcass Traits ◽  
Carcass Weight ◽  
Body Measurements ◽  
Slaughter Weight ◽  
Dressing Percentage ◽  
Criterion Variables

In this study, canonical correlation analysis was applied to estimate the relationship between body measurements and carcass traits of 28 male cross bred rabbits of about 12 weeks of age, reared under semi intensive system. Four body measurements, pre-slaughter weight (PSW) , body length (BL), chest circumference (CC), and ear length (EL) as predictor variable while dressing percentage ( DP) , hot carcass weight (HCW) and cold carcass weight (CCW) as criterion variables. Pre-slaughter weight and body length had significant (P<0.001) simple correlation coefficients with the carcass traits except for dressing percentage. The three canonical variate pairs ranged between .99 to .42 and only the first pair was significant (P<0.001). From the analysis pre-slaughter weight and body length can be regarded as the main factors as live measurement traits, while dressing percentage did not have pronounced effect on the emerged criterion variables.

scholarly journals Seasonal and year dynamics in the quality characteristics in pig carcasses

2016 ◽  
Vol 32 (4) ◽  
pp. 341-352 ◽  
Author(s):  
Jivko Nakev ◽  
Teodora Popova ◽  
Maya Ignatova ◽  
Penka Marinova ◽  
Tania Nikolova
Keyword(s):  
Carcass Characteristics ◽  
Quality Characteristics ◽  
Commercial Production ◽  
The Other ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Lean Meat ◽  
Fat Thickness ◽  
Pig Carcasses

The aim of our study was to assess the dynamics of the characteristics in pig carcasses as affected by the season and year of slaughter. A total of 106 027 carcasses of growing-finishing pigs of commercial production, slaughtered in the same abattoir in 2014 and 2015 were included in the study. The carcasses were classified using UltraFOM 200 device, as the characteristics controlled were back-fat thickness at two locations and the depth of m. Longissimus dorsi. These measurements were used to further determine the lean meat percentage. The results of the study showed significant differences in the dynamics of changes of carcass characteristics during the seasons and the years. The highest lean meat percentage was found in summer (56.48%), followed by spring (56.34%), autumn (56.29%) and winter (56.10%). On the other hand, the pigs slaughtered in winter displayed highest carcass weight and back-fat thickness at both locations.

PSXV-2 The relationship of quantitative and qualitative indicators of meat productivity in Kazakh white-headed bulls

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 260-261
Author(s):  
Alexandra Lapshina ◽  
Shakur Makaev ◽  
Svyatoslav Lebedev ◽  
Kinispay Dzhulamanov ◽  
Nikolay Gerasimov
Keyword(s):  
Fatty Acids ◽  
Dry Matter ◽  
Negative Relationship ◽  
Monounsaturated Fatty Acids ◽  
The Body ◽  
Carcass Weight ◽  
Breeding Value ◽  
Longissimus Dorsi ◽  
Meat Productivity ◽  
Relationship Of

Abstract Lifetime assessment and selection of animals based on meat quality indicators is difficult. For this purpose, the analysis of the correlation between the main features of the breeding value of Kazakh white-headed bulls and quantitative and qualitative indicators of meat productivity was carried out. Bulls (n = 12) was slaughtered at the age of 15 months. The results show that the live weight with an average strength correlates with carcass weight (r=0.61; P &lt; 0.05), with rib eye area (r=0.46), and the weight of visceralfat (r=0.51). It should also be noted the positive relationship of weight growth with the dry matter content in minced meat (r=0.46), which is realized due to fat deposition in the carcass (r=0.52). The lifetime assessment of the body conformation score is on average positively correlated with the content of dry matter (r=0.54) and protein (r=0.55) in m. longissimus dorsi. There is a positive correlation of the height in the sacrum with carcass weight (r=0.44), with the content of dry matter and protein in m. longissimus dorsi (r=0.46), with the concentration of monounsaturated fatty acids in meat (r=0.43), as well as a negative relationship (r=-0.43) of the height in the sacrum with the content of non-essential amino acids in meat. The content of monounsaturated fatty acids is significantly (P &lt; 0.05) determined by the growth weight (r=0.67) and carcass weight (r=0.67). A strong negative relationship (r=-0.61...-0.71) was found between the slaughter indicators and the content of polyunsaturated fatty acids. Thus, the high growth rate negatively affects the quality of beef lipids. There is an inversely proportional relationship between the weight of visceral fat and intramuscular fat (r=-0.79; P &lt; 0.01), which indicates a divergent lipogenesis in the body. The rib eye area weakly correlates with the biological value of beef. This research was performed with financial support from the project of RAS 0526-2021-0001.

scholarly journals Evaluation of hybrid rye on growth performance, carcass traits, and efficiency of net energy utilization in finishing steers

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Warren C Rusche ◽  
Julie Ann Walker ◽  
Peter Sexton ◽  
Rebecca S Brattain ◽  
Zachary K Smith
Keyword(s):  
Growth Performance ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Energy Utilization ◽  
Carcass Weight ◽  
Experimental Unit ◽  
Net Energy ◽  
Complete Replacement ◽  
Finishing Steers ◽  
Hybrid Rye

Abstract Crossbred beef steers with a high percentage of Angus ancestry [n = 240, initial shrunk body weight (BW), 404 ± 18.5 kg] were used in a 117-d feedlot experiment to evaluate the effect of hybrid rye (Rye; KWS Cereals USA, LLC, Champaign, IL) as a replacement for dry-rolled corn (DRC) on growth performance, carcass traits, and comparative net energy (NE) value in diets fed to finishing steers. Rye from a single hybrid (KWS Bono) with an ergot alkaloid concentration of 392 ppb was processed with a roller mill to a processing index (PI) of 78.8 ± 2.29. Four treatments were used in a completely randomized design (n = 6 pens/treatment; 10 steers/pen), where DRC (PI = 86.9 ± 4.19) was replaced by varying proportions of Rye [DRC:Rye, dry matter (DM) basis (60:0), (40:20), (20:40), and (0:60)]. Liver abscess scores and carcass characteristics were collected at the abattoir. Carcass-adjusted performance was calculated from hot carcass weight (HCW)/0.625. Performance-adjusted NE was calculated using carcass-adjusted average daily gain (ADG), DM intake (DMI), and mean equivalent shrunk BW with the comparative NE values for rye calculated using the replacement technique. Data were analyzed using the GLIMMIX procedure of SAS 9.4 (SAS Inst. Inc., Cary, NC) with pen as the experimental unit. Treatment effects were tested using linear and quadratic contrasts, as well as between diets with and without Rye. Replacing DRC with Rye linearly decreased (P ≤ 0.01) carcass-adjusted final BW, ADG, DMI, and gain:feed (G:F). Feeding rye linearly decreased HCW and longissimus muscle area (P ≤ 0.04). Distributions of liver scores and USDA grades for quality and yield were unaffected by treatment (P ≥ 0.09). Estimated replacement NE for maintenance (NEm) and gain (NEg) values for rye, when included at 60% of diet DM, were 1.90 and 1.25 Mcal/kg, respectively. Rye can be a suitable feed ingredient in finishing diets for feedlot steers. Estimated replacement values of Rye when fed at 60% of diet DM closely agreed with current tabular standards but, when included at 20% of diet DM, estimated NEm and NEg values of Rye were increased 9.5% and 12.8%, respectively. Net energy value of Rye for gain is approximately 84% compared to DRC; thus, the complete replacement of DRC with Rye depressed DMI, ADG, G:F, and carcass weight.

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