Use of linear measurements of m. longissimus to predict the muscle content of beef carcasses

• Published in: Meat science Vol. 45; no. 3; pp. 321 - 327
• Main Authors: Johnson, E.R., Baker, D.A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-03-1997; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Longissimus cervicis and longissimus thoracis muscles; Measurement indicator; Correlation analysis; Prediction; Meat product; Yield; Regression analysis; Beef; Carcass; Multiple regression
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(96)00117-9

Five linear measurements associated with the eye muscle (
m. longissimus), together with hot carcass weight, 10th rib fat thickness, eye muscle area and an estimate of eye muscle volume (eye muscle area × a carcass length measurement) were made on 53 chilled beef carcasses (hot weight 143–384 kg). The right side of each carcass was anatomically dissected into muscle, bone, fat and connective tissue. Correlation and regression analyses were used to identify the most accurate predictors of weight and percentage of side muscle. In simple regression, hot carcass weight and the estimate of eye muscle volume were the most accurate predictors of side muscle weight; 10th rib fat thickness and MN, a depth measurement of muscle and fat over the loin, were the most accurate predictors of percentage side muscle. In multiple regression, the addition of either eye muscle volume or eye muscle area to hot carcass weight and 10th rib fat thickness gave the most accurate predictions of side muscle weight and percentage side muscle, but in the case of each dependent variable, the improvement in accuracy was slight compared with that of the two most accurate regressors, hot carcass weight and 10th rib fat thickness. Although eye muscle volume was a more accurate predictor of side muscle weight than eye muscle area in simple regression, their contributions in multiple regression with hot carcass weight and 10th rib fat thickness were similar. None of the five linear measurements associated with
m. longissimus contributed significantly to improving the prediction of weight or percentage of side muscle.