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Relationship of Sectional Characteristics to Beef Carcass Composition^{1, 2,}

University of Connecticut, Storrs

Abstract

The right sides from 20 beef steer carcasses were sectioned and separated into muscle, fat and bone. The side weights ranged from 102.5 to 114.3 kg., and the carcasses graded from low Good to average Choice. Simple correlation coefficients were calculated between the percents muscle, fat and bone from each section and the respective proportions of muscle, fat and bone in the side. Muscle and fat content from most of the sections yielded highly significant relationships (P<.01) when correlated with the carcass muscle or fat content, respectively. The percents muscle and fat from the 9-10-11th rib were correlated to the carcass muscle and fat content with coefficients of 0.95 and 0.96, respectively. The muscle and the fat from many of the other sections had highly significant correlation coefficients when related to the carcass muscle and fat and would, perhaps, be of value for predicting the major carcass components. With these cattle, which were very uniform in age, type and weight, there existed highly significant relationships between the muscle and fat content of small sections of the carcass, and the muscle and fat in the entire side. Many of the relationships were of similar magnitude to those reported by other investigators who studied more variable populations.

¹ Scientific contribution No. 149, Agricultural Experiment Station, University of Connecticut, Storrs.

² This paper represents a portion of the senior author's thesis problem submitted to the Graduate School, University of Connecticut, in partial fulfillment of the requirements for the M.S. degree.

³ Present address: Department of Animal Science, Iowa State University, Ames.