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Method of Estimating Percent of Protein and Fat in the Boneless Portion of Steer Carcasses¹

Oregon Agricultural Experiment Station, Corvallis

Abstract

A simple method of estimating the composition of steer carcasses is described. This method requires only warm carcass weight and a tracing of the 12th rib surface be taken as basic data. It lends itself therefore to studies of large groups of steers slaughtered at a commercial abattoir. The multiple correlation coefficients (R²) between percent fat area of the 12th rib surface and warm carcass weight with percent of fat and percent of protein in the boneless 9–10–11th rib cut were 0.88 and 0.64, respectively. These associations are of sufficient magnitude to warrant the use of the prediction equations in estimating the composition of the boneless portion of carcasses.

Equations are derived for estimating the fat and protein content of the 9–10–11th rib cut. The algebraic combination of these equations with those of Hankins and Howe (1946) yields equations which may be used to estimate the fat and protein content of the boneless portion of the carcass.

¹ Technical Paper No. 1647, Oregon Agricultural Experiment Station.

² Department of Animal Science

³ Department of Food Science and Technology.