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

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Abstract
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.