Comparison of longissimus dorsi muscle and subcutaneous fat measurements and other measurements related to beef carcass retail yield
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"Numerous methods have been developed to evaluate the composition and quality of beef carcasses. Several of these methods, such as complete dissection and chemical analysis of the entire carcass, are laborious and expensive. More efficient methods are more frequently used. These include various objective and subjective measurements to predict composition of the carcass In terms of cut-out or actual cut-out of a half carcass or a specific cut that is considered to be representative of the entire carcass. Area of the Longissimus dorsi muscle and the thickness of the subcutaneous fat over this muscle are the two objective measurements most frequently used in predicting carcass meatiness. Stouffer (1961) presented data to show that the area of the Longissimus dorsi muscle and subcutaneous fat thickness varied between the 12th and 13th ribs. Work of Hedrick et al. (1963) indicated that the Longissimus dorsi muscle area and fat thickness of the right side compared to the left differed significantly within the same carcass. These reports Indicate the need for a better standardized ribbing procedure. It is also possible that area of the Longissimus dorsi muscle could account for more of the variation in total carcass cut-out than recent studies have indicated if a more uniform procedure could be developed. Boneless and partially boneless cutting procedures are currently being used to evaluate beef carcasses. A comparison of these two procedures would be useful in the interpretation of results reported. The objectives of this study were: (1) to compare bilateral measurements of the Longissimus dorsi muscle and subcutaneous fat at six different thoracic-lumbar locations; (2) determine and evaluate the relationships between Longissimus dorsi muscle area, subcutaneous fat thickness measurements at different locations and the yield of boneless and partially boneless retail cuts of the left and right sides, respectively; (3) determine and evaluate the relationships between other objective and subjective carcass and wholesale cut measurements and the yield of boneless and partially boneless retail cuts of the left and right sides, respectively; and (4) to compare the yield of boneless retail cuts from the left side with the yield of partially boneless retail cuts from the right side."--Introduction.
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