Predicting Beef Carcase Composition from Weight and Rib Fat Depth

A. Williams; C.G. Jose; P. McGilchrist; B.J. Walmsley; M.J. McPhee; P.L. Greenwood; G.E. Gardner

Predicting Beef Carcase Composition from Weight and Rib Fat Depth

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Williams

A. Williams ¹School of Veterinary and life Sciences, Murdoch University, Murdoch, WA 6150, Australia

Search for other papers by A. Williams in
Current site
Google Scholar
PubMed

C.G. Jose

C.G. Jose ¹School of Veterinary and life Sciences, Murdoch University, Murdoch, WA 6150, Australia

Search for other papers by C.G. Jose in
Current site
Google Scholar
PubMed

P. McGilchrist

P. McGilchrist ¹School of Veterinary and life Sciences, Murdoch University, Murdoch, WA 6150, Australia

Search for other papers by P. McGilchrist in
Current site
Google Scholar
PubMed

B.J. Walmsley

B.J. Walmsley ²New South Wales Department of Primary Industries, University of New England, Armidale, NSW 2351, Australia; andrew.williams@murdoch.edu.au

Search for other papers by B.J. Walmsley in
Current site
Google Scholar
PubMed

M.J. McPhee

M.J. McPhee ²New South Wales Department of Primary Industries, University of New England, Armidale, NSW 2351, Australia; andrew.williams@murdoch.edu.au

Search for other papers by M.J. McPhee in
Current site
Google Scholar
PubMed

P.L. Greenwood

P.L. Greenwood ²New South Wales Department of Primary Industries, University of New England, Armidale, NSW 2351, Australia; andrew.williams@murdoch.edu.au

Search for other papers by P.L. Greenwood in
Current site
Google Scholar
PubMed

, and

G.E. Gardner

G.E. Gardner ¹School of Veterinary and life Sciences, Murdoch University, Murdoch, WA 6150, Australia

Search for other papers by G.E. Gardner in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 725–728

DOI:: https://doi.org/10.3920/9789086868605_325

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Six independent beef datasets with CT composition data were used to demonstrate how well the industry standard measurements of hot carcase weight (HCW) and rib fat depth predict carcase fat content (or percentage). Equations predicting computed tomography (CT) fat% were derived in all six datasets then transported to the other five datasets. It was shown that the accuracy and precision of prediction is highly variable when transported between datasets.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000325.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	72	29	13
Full Text Views	5	0	0
PDF Views & Downloads	2	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Predicting Beef Carcase Composition from Weight and Rib Fat Depth

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics