Carcass beef yield as a basis for carcass evaluation and marketing

Charles D.D. (1977) Carcass beef yield as a basis for carcass evaluation and marketing. Australian Journal of Agricultural Research, 28 6: 1133-1139. doi:10.1071/AR9771133


Author Charles D.D.
Title Carcass beef yield as a basis for carcass evaluation and marketing
Journal name Australian Journal of Agricultural Research   Check publisher's open access policy
ISSN 0004-9409
Publication date 1977-01-01
Sub-type Article (original research)
DOI 10.1071/AR9771133
Open Access Status Not yet assessed
Volume 28
Issue 6
Start page 1133
End page 1139
Total pages 7
Subject 1100 Agricultural and Biological Sciences
Abstract The carcass yield of prescribed proportions of muscle and dissectible fat, described as ‘carcass beef ', was studied in 49 steers of four breeds. Carcass beef consisting of 80% muscle, 20% fat and also of 75% muscle, 25% fat was predicted from fat thickness (FT), liveweight, carcass weight and dressing percentage. Carcass beef as a percentage of carcass weight was usefully estimated from FT (± 3%) but not from the other parameters. Carcass beef percentages and the corresponding FT measurements up to 15 mm were tabulated for the four breeds. There was no significant difference between the Herefords, Angus and Charolais X. Yield was less in the Friesians at a common FT, but a smaller FT was required to obtain a yield from carcasses of that breed. Carcass beef as a percentage of carcass weight, where the carcass beef composition is of specified proportions of muscle and dissectible fat, is proposed as a basis for the evaluation and marketing of carcasses.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: Scopus Import - Archived
 
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Created: Tue, 28 Jun 2016, 15:55:21 EST by System User