FACTORS INFLUENCING THE COMMERCIAL INCIDENCE OF DARK CUTTING BEEF

1989 ◽  
Vol 69 (3) ◽  
pp. 649-654 ◽  
Author(s):  
S. D. M. JONES ◽  
A. K. W. TONG
Keyword(s):  
Key Words ◽  
Daily Precipitation ◽  
Visual Assessment ◽  
Predisposing Factors ◽  
Daily Temperature ◽  
Carcass Weight ◽  
Temperature And Precipitation ◽  
Factors Influencing ◽  
Muscle Color ◽  
Beef Carcass

Data collected on 170 534 head of Saskatchewan cattle slaughtered over a period of 12 consecutive months were used to evaluate the importance of some factors influencing the incidence of dark cutting (DC) beef (Canada B2 grade based on a visual assessment of muscle color and texture). The variables examined included carcass weight, gender of animal, daily temperature and precipitation, month of slaughter, distance from farm to abattoir, mixing of loads during transportation and slaughter plant. DC beef compared to normal beef was associated with a slightly warmer daily temperature (5.4 vs. 4.8 °C), a lighter carcass weight (283 vs. 286 kg), but was not influenced by daily precipitation. The incidence of DC beef increased as distance between farm and slaughter plant increased (0.78–0.98%), and was higher in loads of cattle that were mixed during transportation than in those loads that originated from the same farm (1.11 vs. 0.79%). Steers recorded a higher frequency of DC beef than heifers (0.99 vs. 0.77%). There were large differences in the frequency of DC beef among slaughter plants after adjustment of the data for the effects of other variables (gender, mixing, trucking distance). Of the six slaughter plants in this study, the frequency of DC beef ranged from 0.27–1.79%. Month of shipment had a significant effect on the incidence of DB beef, with March and April recording the highest frequencies (1.54 and 1.24%), and December the lowest (0.45%). It was concluded that the mixing of loads and the slaughter plant were the two most important predisposing factors for DC beef. Key words: Beef, carcass, stress, dark cutting

A survey of marbling fat in Canadian beef carcasses

1991 ◽  
Vol 71 (4) ◽  
pp. 987-991 ◽  
Author(s):  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
S. Talbot
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Point Scale ◽  
Marbling Score ◽  
Beef Carcasses ◽  
Fat Thickness ◽  
Beef Carcass

Marbling score was assessed in 20 437 Canadian beef carcasses on a 10-point scale (1 = very abundant, 10 = devoid) in six provinces during the period August to November 1989. Heifer carcasses had a lower marbling score (more marbling fat) than steer carcasses, and both had lower marbling scores (more marbling fat) than bull carcasses. Marbling increased as Canada grade changed from B1 to A1 and from A1 through to A4, indicating that marbling fat increased with carcass fatness. The regression of marbling score on carcass weight and carcass 12th rib fat thickness, although significant, showed that these traits only accounted for 0.5 and 6%, respectively, of the overall variation in marbling score. The overall distribution of marbling scores showed that 20.6% of carcasses had small or more marbling, 57.9% had slight marbling, 20.4% had traces of marbling and 1.1% were devoid of marbling. Key words: Beef, carcass, marbling, survey

Modèles d'évolution du manteau nival et de la fonte des neiges

1989 ◽  
Vol 16 (3) ◽  
pp. 219-226
Author(s):  
Saâd Bennis ◽  
Paul-Édouard Brunelle
Keyword(s):  
Snow Cover ◽  
Key Words ◽  
Drainage Basin ◽  
Daily Temperature ◽  
Snow Pack ◽  
Snowmelt Runoff ◽  
Maximum Daily Temperature ◽  
Temperature And Precipitation ◽  
Simulation Results ◽  
Runoff Model

The predictive snowmelt runoff model (SRM), previously suggested by other authors, is reliable and easy to use. Furthermore, the only parameters required are temperature and precipitation, and density and thickness of the snow pack. The literature available indicates that simulation results with this model are generally satisfactory. However, data on the extent of the snow cover are not always available; this means that the snow pack must be calculated before the SRM can be used. Our purpose herein is to develop a model to evaluate the snowpack, which is to be used in conjunction with the SRM. The SRM was modified in that maximum daily temperature was used instead of the number of degrees-days. The snowmelt and snow cover models were calibrated and tested along the drainage basin of the Eaton River, a tributary of the Saint-François River in the province of Quebec. Key words: snowmelt, prediction, flooding. [Journal translation]

EFFECT OF WEIGHT AND FAT COVER ON CHILLING RATE OF CONVENTIONALLY PROCESSED STEER AND HEIFER CARCASSES

1989 ◽  
Vol 69 (1) ◽  
pp. 261-263 ◽  
Author(s):  
R. L. CLIPLEF ◽  
R. M. McKAY ◽  
G. W. RAHNEFELD
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Beef Carcass

Chill rates over the initial 24 h after slaughter were determined on 382 carcasses (209 steers, 173 heifers) at two anatomical locations (rib and hip) in animals slaughtered at 13.5 and 15.0 mo of age. The objectives of the study were to determine if chill rates differed between steer and heifer carcasses and the influence of hot carcass weight and fat cover on the prediction of chill rate. Steer carcasses chilled at a slower rate than heifer carcasses at the rib location but did not differ in chill rate at the hip location. Both hot carcass weight and fat cover significantly contributed to the determination of chill rate at the rib but only hot carcass weight was important in the determination of chill rate at the hip. At the rib location hot carcass weight had a greater influence than fat cover in accounting for variation in chill rate. The majority of the variation in chill rate at either location was due to factors other than hot carcass weight and fat cover. Key words: Beef carcass, chill rate, carcass weight, fat cover

Factors influencing the occurrence of high ultimate pH in three muscles of lamb carcasses in Australia

2014 ◽  
Vol 54 (10) ◽  
pp. 1853 ◽  
Author(s):  
N. G. McPhail ◽  
J. L. Stark ◽  
A. J. Ball ◽  
R. D. Warner
Keyword(s):  
Mixed Model ◽  
Linear Mixed Model ◽  
Rectus Femoris ◽  
Carcass Weight ◽  
Mixed Model Analysis ◽  
Factors Influencing ◽  
South Wales ◽  
Generalised Linear Mixed Model ◽  
Processing Plants ◽  
Few Data

Chilled lamb meat exported from Australia has, on occasions, been rejected by importing countries due to greening, after only 6 weeks of storage time. Greening is known to be more prevalent in high ultimate pH (pHu) beef meat (>5.9). There are few data available for lamb carcasses in Australia on the occurrence of high pHu meat, which may have an impact on the understanding and control of quality and greening during storage. The aim of this project was to determine the prevalence of, and influencing factors for, high pHu meat in a range of muscle types in lamb carcasses in Australia. Muscle pHu data were collected from a total of 1614 carcasses from 78 lots at four lamb processing plants in Victoria and New South Wales in autumn and spring of 2013. The pHu of the knuckle (rectus femoris), rack (longissimus) and blade (infraspinatus) was measured and data on carcass and lot characteristics were recorded. Data were subjected to restricted maximum likelihood and generalised linear mixed model analysis. The mean pHu of the knuckle, rack and shoulder were 6.06, 5.79 and 6.12 respectively, and the main factors influencing muscle pHu and occurrence of dark-cutting were breed, season, electrical stimulation and carcass weight. Merino lambs had a higher pHu in the blade and knuckle than did other breeds (P < 0.05, P < 0.01 respectively). Lambs processed in autumn had a higher predicted pHu in the blade and knuckle and a higher percentage dark-cutting (DC; pHu >6.0) for those muscles, than did those processed in spring (P < 0.05). Carcasses that had been electrically stimulated had a higher %DC and a higher pHu in all three muscles (P < 0.05). Carcass weight had a significant effect on the pHu of all three muscles (P < 0.001), with heavier carcasses having a lower pHu and lower %DC. The pHu of the rack was not a reliable predictor for the pHu in other muscles of the lamb carcass. In conclusion, the high occurrence of DC in the muscles, particularly the blade and knuckle, suggests that these muscles may be at risk for producing greening in the vacuum bag during storage.

Comparing the Canadian pork lean yields and grading indexes predicted from grading methods based on Destron and Hennessy probe measurements

2003 ◽  
Vol 83 (3) ◽  
pp. 451-458 ◽  
Author(s):  
C. Pomar and M. Marcoux
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Yield Prediction ◽  
Probe Measurements

In Canada, actual grading methods based on Destron (DPG) and Hennessy (HGP) probe measurements were approved in 1994. This study was undertaken to verify if both grading methods predict similar lean yields and grading indexes in actual pork carcasses. Data from the following four databases were used, and included hot carcass weight, and backfat and muscle depths as measured by both probes: 1281 carcasses from the 1992 National Cutout, 495 and 76 carcasses from 1997 and 1998 Fédération des Producteurs de Porc du Québec studies respectively, and 266 from a 1999 Agriculture and Agri-Food Canada study. Probes were inserted alternatively at the Canadian grading site. Grading indexes were assigned from a 1999 official grid. For the four studied databases, the HGP-DPG lean yields were different from zero (P < 0.0001) with values of 0.33, 0.35, 0.36 and 0.18%, chronologically. The HGP-DPG grading indexes were also different from zero with values of 0.51 (P < 0.0001), 0.36 (P < 0.0001) and 0.50 (P < 0.0001), 0.21 (P < 0.09), respectively. The slope between lean yields and indexes were different from one, indicating that the underestimation of lean yields and indexes by the DPG method increased with carcass leanness. Key words: Pork, Hennessy, Destron, probes, lean yield, prediction

scholarly journals The role of perceived threat to freedom of choice in children's preference for scarcity

2021 ◽  
Author(s):  
Kathryn Harper
Keyword(s):  
Key Words ◽  
Statistical Information ◽  
Psychological Reactance ◽  
Perceived Threat ◽  
Freedom Of Choice ◽  
Factors Influencing ◽  
Reactance Theory ◽  
Two Factors ◽  
Children's Development

The present research investigated the role of perceived threat to freedom of choice in children’s development of preference for scarcity. In two experiments, 5- to 7-year-olds assisted a fictional agent in choosing between relatively scarce versus abundant toys in a “virtual shop.” Experiment 1 investigated the role of extremity of scarcity in children’s preference for scarcity, while Experiment 2 investigated the role of the presence of competition. These two factors were anticipated to activate perceived threat to freedom to choose the scarce objects, resulting in motivational arousal to choose the scarce objects. Overall, a preference for scarcity increased with age. When threat to freedom of choice was induced, 7-year-olds showed a robust preference for scarcity in both experiments. The findings are discussed in the context of reactance theory and other factors influencing children’s patterns of responses, including prosociality. This research contributes to our understanding of children’s use of statistical information. Key words: scarcity, threat to freedom of choice, psychological reactance

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