Use of Electronic Meat Measuring Equipment to Measure Cutout Yield of Beef Carcasses

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Abstract
Sixty-six beef carcasses and 19 forequarters were evaluated by electronic meat measuring equipment (EMME). The 66 carcasses were processed into trimmed primal cuts, 50-50 lean-fat trim, fat trim and bone. Untrimmed weight of quarters or sides was the most important variable in estimating differences in trimmed cut weight. EMME number accounted for significant variation in trimmed primal cuts and reduced the standard error when used simultaneously with weight. EMME number accounted for more variation than the combination of fat thickness, % kidney and longissimus muscle area when used simultaneously with untrimmed weight, but the difference in determination was less than 1%. Analysis of data on 19 forequarters which included chemical analysis of the 9-10-1 lth rib cut, indicated that the EMME number increased and untrimmed quarter weight decreased in relative predictive value as the item evaluated was successively primal rib, closely trimmed rib roast and fat-free lean. Copyright © 1976. American Society of Animal Science . Copyright 1976 by American Society of Animal Science.

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