HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Johnson, R. C. Articles by Jones, K. W. Search for Related Content PubMed Articles by Johnson, R. C. Articles by Jones, K. W.

Estimation of Beef Forequarter Composition by Prediction Equations^1,2,

South Dakota State University, Brookings 57007

Abstract

Left forequarters (FQ) from 16 Angus steers were separated into 34 individual muscles/muscle groups, miscellaneous lean trim, fat and bone from the rib/plate and arm chuck/brisket carcass subportions. Total separable lean, roast and steak lean, lean trim, separable fat and bone weights from the FQ were obtained by summation. Correlations between USDA yield-grade factors plus marbling score and 1) FQ separable lean, separable fat and bone percentages and 2) FQ separable lean, FQ roast and steak lean, FQ lean trim, FQ separable fat and FQ bone weights were computed. Correlations also were computed between each FQ muscle weight and FQ separable lean percentage and weight, FQ steak and roast lean weight and FQ lean trim weight. Stepwise multiple regression equations were developed for the prediction of 1) FQ separable lean and separable fat percentages and 2) FQ separable lean, roast and steak lean and lean trim weights. Adjusted fat thickness, superficial pectoral weight and carcass weight accounted for 85.4% of the variation in percentage separable lean from the FQ. Prediction equations for percentage separable fat from the FQ indicated that estimated KPH fat percentage, carcass weight and marbling score accounted for 75.9% of the variation. Regression equations developed using carcass weight, adjusted fat thickness and superficial pectoral weight accounted for 93.4%, 91.9% and 90.1% of the variation in FQ separable lean, FQ roast and steak lean and FQ lean trim weights, respectively.

¹ Funding was provided by the National Live Stock and Meat Board, the California Beef Industry Council and the South Dakota Beef Industry Council.

² Published with the approval of the Director of the South Dakota Agric. Exp. Sta. as Publ. No. 2296 of the Journal Series.

³ Dept. of Anim. and Range Sci.

⁴ Address reprint requests to J. R. Romans, Dept. of Anim. and Range Sci., Box 2170.

⁵ Present address: Monfort Packing Co., Dumas, TX 79029.

⁶ Present address: Dept. of Anim. and Dairy Sci., Auburn Univ., Auburn, AL 36849.

⁷ Present address: Johnsonville Sausage, P.O. Box 906, Sheboygan Falls, WI 53085.