Hostname: page-component-848d4c4894-pftt2 Total loading time: 0 Render date: 2024-05-13T00:49:19.540Z Has data issue: false hasContentIssue false
  • English
  • Français

A note on dissectable lean, fat and bone of the foreshank as predictors of beef carcass composition

Published online by Cambridge University Press:  02 September 2010

R. J. Epley ,
S. E. Zobrisky ,
B. B. Chrystall ,
D. P. Hutcheson ,
H. B. Hedrick  and
W. C. Stringer
R. J. Epley
Affiliation:
University of Missouri, Columbia, Missouri, U.S.A.
S. E. Zobrisky
Affiliation:
University of Missouri, Columbia, Missouri, U.S.A.
B. B. Chrystall
Affiliation:
University of Missouri, Columbia, Missouri, U.S.A.
D. P. Hutcheson
Affiliation:
University of Missouri, Columbia, Missouri, U.S.A.
H. B. Hedrick
Affiliation:
University of Missouri, Columbia, Missouri, U.S.A.
W. C. Stringer
Affiliation:
University of Missouri, Columbia, Missouri, U.S.A.
Get access

Summary

Regression equations predicting weight and percentage of both forequarter and total side retail cuts from 126 beef carcasses were calculated. Dissectable shank muscle weight, shank bone weight and shank soft tissue weight, but not shank fat weight, were useful in predicting weight of forequarter and total retail cuts. However, intact shank weight was as valuable as any single dissection component of the shank in predicting weight of both forequarter and total retail cuts. Separable muscle, fat, bone and soft tissue percentages of the shank were not useful in predicting percentage retail cuts of either the forequarter or the entire right side.

Type
Research Article
Information
Animal Production , Volume 13 , Issue 2 , May 1971 , pp. 357 - 359
Copyright
Copyright © British Society of Animal Science 1971

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Butterfield, R. M. 1962. Prediction of muscle content of steer carcasses. Nature, Lond. 195: 193–194.CrossRefGoogle ScholarPubMed
Butterfield, R. M. 1965. The relationship of carcass measurements and dissection data to beef carcass composition. Res. vet. Sci. 6: 24–32.Google Scholar
Callow, E. H. 1962. The relationship between the weight of a tissue in a single joint and the weight of the tissue in a side of beef. Anim. Prod. 4: 37–46.Google Scholar
U.S.D.A. 1965. Official United States Standards for Grades of Carcass Beef. Service and Regulatory Announcements, C & MS 99.Google Scholar