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

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C.G. Jose

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

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P. McGilchrist

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

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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

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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

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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

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, and

G.E. Gardner

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

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Type:: Chapter

Pages:: 725–728

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

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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.

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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

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Predicting Beef Carcase Composition from Weight and Rib Fat Depth

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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