J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1972. 35:518-524.
© 1972 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Skelley, G. C.
Right arrow Articles by Bonnette, T. E.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Skelley, G. C.
Right arrow Articles by Bonnette, T. E., Jr.

The Relationship between Certain Bone Measurements and Cutability of Beef Carcasses1

G. C. Skelley, D. A. Durfos and T. E. Bonnette, Jr.2, 3,

Clemson University, Clemson, South Carolina 29631

Abstract

Measurements of the metacarpus, ulna, radius and tibia from 156 beef carcasses were studied. The weight, length, circumference and specific gravity of these bones were correlated with carcass measurements. The metacarpus measurements were most highly correlated to the percent retail cuts. The tibia measurements were positively correlated with percent round, rump and loin. The ulna length was also highly correlated with percent round, rump and loin. The only significant correlations with longissimus muscle area were those related to radius and tibia specific gravity.

Although there was a significant and positive relationship between bone weights and amount of trimmed retail cuts, the bone weights and measurements cannot be used as a very accurate method of estimating total lean meat in a bovine carcass. It seems apparent, however, that the beef carcasses with larger bones tend to have a greater amount of lean meat when measured by the percent of closely trimmed retail cuts. Thus, selection of beef animals with ample bone may aid in both live performance and carcass cutability.

Footnotes

1 Technical Contribution No. 933 and published with the approval of the Director of the South Carolina Agricultural Experiment Station.

2 Department of Animal Science.

3 Appreciation is expressed to Greenwood Packing Co., Greenwood, South Carolina, and to P. J. Owens at the University Meat Laboratory.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1972 by the American Society of Animal Science.