Predictability of lean product, bone, and fat trim in beef carcasses from Costa Rica

• Published in: Meat science Vol. 143; pp. 223 - 229
• Main Authors: Huerta-Leidenz, Nelson, Atencio-Valladares, Oscar, Rodriguez, Julio, Jerez-Timaure, Nancy, Vargas, Gerardo, Rodas-González, Argenis
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-09-2018
• Subjects: Beef; Carcass cutability; Carcass traits; Prediction equation; Saleable beef cuts; Saleable beef cuts; Prediction equation; Beef; Carcass cutability; Carcass traits
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2018.05.012

Data from 292 hot fat trimmed carcasses derived from Costa Rican cattle were used to predict yield of fabricated boneless, closely-trimmed, high-valued cuts (BVS, by weight and percentage); yield of total saleable product (TSP, by weight and percentage); and percentage yields of bone and trim fat. Backfat thickness was not significantly associated with weight of BVS or TSP. Carcass weight explained 93.7% and 95.9% of the total variation in weight of BVS and TSP, respectively. Equations for predicting percentage yields of BVS and TSP showed little predictive efficacy. Conversely, the greater precision of the equations selected to predict the quantity (kg) of BVS or TSP, offers a practical alternative of using them in hot fat trimmed carcasses.
•Sex and nine carcass traits were used to predict beef yield in Costa Rican cattle.•Carcass weight explained >90% of the total variation in product weight.•Equations for predicting cutability showed little predictive efficacy.•Developed equations for weight (kg) of lean product showed high accuracy.