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This Article Full Text Full Text (PDF) All Versions of this Article: jas.2009-1889v1 87/11/3782    most recent Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Google Scholar Articles by Méndez, R. D. Articles by Rubio, M. S. PubMed PubMed Citation Articles by Méndez, R. D. Articles by Rubio, M. S.

A survey of beef carcass quality and quantity attributes in Mexico¹

Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Av. Universidad 3000, Del. Coyoacán, Ciudad Universitaria, México DF 04510

² Corresponding author: msalud{at}unam.mx

The objective of the present study was to evaluate quality and yield attributes of Mexican beef carcasses to serve as a benchmark for production in the Mexican beef cattle industry. Seven packing plants were surveyed nationwide. Carcass yield and quality traits were assessed in the cooler at approximately 24 h postmortem. Results indicated that around 90% of the beef slaughter population in Mexico has a strong Bos indicus genetic background. Moreover, 71.6% of the surveyed cattle are presented for slaughter at a BW between 400 and 500 kg. Chilled carcass weight was between 220 and 340 kg in 88.9% of the surveyed population. According to European beef carcass grading standards, carcass conformation varied from poor to good in 82% of the carcasses, whereas in 17.8% the conformation was very good or excellent. In 60.7% of the surveyed carcasses the KPH was 2% or less. The subcutaneous fat depth was 1 cm or less in 90% of the carcasses. In 71.8% of the carcasses the LMA was of 80 cm² or less, whereas only 8.6% had LMA values of 90 cm² or greater. Carcass maturity score USDA B¹⁰⁰ or less was found in 92.4% of the evaluated carcasses, whereas 28.5% were graded as USDA A¹⁰⁰/B⁰⁰. A total of 93.6% of the sample had marbling scores of 300 or less, corresponding to the categories slight, practically devoid, or traces. Only 12.9% of the carcasses exhibited a yellow fat cover. In the remaining 87.1% the fat cover was white or beige. The backfat layer was uniform in 43.2% of the carcasses, whereas 55.9% had an uneven fat cover. Information from this survey provided data that could serve as a means to develop a yield and quality evaluation program that can be further developed into a value system for Mexican beef carcasses and live cattle.

Key Words: beef • carcass yield and quality trait • geographical region • sex-class