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Factors Affecting Longissimus Dorsi Area and Fat Thickness of Beef and Relation between These Measurements and Retail Yield¹

University of Missouri, Columbia

Abstract

L. dorsi muscle and subcutaneous fat measurements were taken on 1096 good and choice steer carcasses weighing from 350 to 850 lb. Muscle area increased approximately 50%, and subcutaneous fat thickness increased approximately twofold from the 350-lb. to the 850-lb. weight groups. A significant (P<.01) difference was found between right and left l. dorsi muscle area and subcutaneous fat thickness measurements from 295 carcasses ribbed in the conventional manner.

No significant differences were found between right and left sides of 47 good and choice steer carcasses in respect to area of the l. dorsi muscle or subcutaneous fat thickness when the two sides were cut intact at the same anatomical location. It appears that differences which occur between right and left l. dorsi muscle area and subcutaneous fat thickness measurements are due principally to errors in ribbing.

Subcutaneous fat thickness measurements were associated with two to three times as much of the variation in retail yield as were l. dorsi area measurements. L. dorsi muscle measurements were more highly associated with weight than with percent retail cuts. Conversely, subcutaneous fat thickness measurements were more highly associated with percent than with weight of retail cuts.

¹ Contribution from Missouri Agricultural Experiment Station Journal Series No. 280O. Approved by the Director.

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