Hostname: page-component-848d4c4894-jbqgn Total loading time: 0 Render date: 2024-07-06T04:57:31.648Z Has data issue: false hasContentIssue false
  • English
  • Français

Composition of beef carcasses:II. The use of regression equations to estimate total tissue components from observations on intact and quartered sides and partial dissection data

Published online by Cambridge University Press:  27 March 2009

D. R. Williams ,
R. W. Pomeroy ,
J. M. Harries  and
P. O. Ryan
D. R. Williams
Affiliation:
Meat Research Institute, Agricultural Research Council, Langford, Bristol
R. W. Pomeroy
Affiliation:
Meat Research Institute, Agricultural Research Council, Langford, Bristol
J. M. Harries
Affiliation:
Meat Research Institute, Agricultural Research Council, Langford, Bristol
P. O. Ryan
Affiliation:
Meat Research Institute, Agricultural Research Council, Langford, Bristol
Get access Rights & Permissions [Opens in a new window]

Summary

The data described in Part I of this series (Pomeroy et al. 1974) were analysed by regression methods, to see how, and how well, estimation of total carcass composition (simplified to bone, lean and fat) can be achieved in situations where the beef side cannot be fully dissected, but can be measured as an intact side, quartered and the cut surface photographed, or where sample joints can be dissected. Equations are given, based on the largest group (Group II, 72 animals) of the three previously described, and the advantages to be gained from quartering the carcass, photographing the cut surface, and dissecting a sample joint are quantified. These equations have been tested by applying them to the other two groups, I and III of 30 and 43 animals.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 83 , Issue 1 , August 1974 , pp. 79 - 85
Copyright
Copyright © Cambridge University Press 1974

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Adam, J. L. & Smith, W. C. (1966). The use of sample joints in predicting the composition of the pig carcass. Animal Production 8, 85–94.Google Scholar
Cole, J. W., Ramsey, C. B. & Epley, R. H. (1962). Simplified method for predicting pounds of lean in beef carcasses. Journal of Animal Science 21, 355.CrossRefGoogle Scholar
Corlett, T. (1963). Ballade of Multiple Regression. Applied Statistics 12, 145.Google Scholar
Latham, S. D., Moody, W. & Kemp, J. D. (1966). Techniques for estimating lamb carcass composition. Journal of Animal Science 25, 492–6.CrossRefGoogle Scholar
Pomeroy, R. W., Williams, D. R., Harries, J. M. & Ryan, P. O. (1974). Composition of beef carcasses. I. Material, measurements, jointing and tissue separation. Journal of Agricultural Science, Cambridge 83, 67–77.CrossRefGoogle Scholar
Williams, D. R. (1968). A comparison between a method of jointing meat carcasses based upon their anatomical structure and a method based upon standardized butchering practice. II. Comparison of the uniformity of results. Journal of Agricultural Science, Cambridge 71, 425–30.CrossRefGoogle Scholar