Methods of Estimating Beef Carcass Chemical Composition

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Abstract
A total of 27 steers obtained by mating Hereford, Simmental and Limousin bulls and Angus cows were slaughtered after 200, 242 and 284 days on feed to test existing procedures for estimating beef carcass composition and develop accurate, reliable predictors of carcass chemical composition based on carcass traits which can be obtained with varying degrees of rapidity and cost. Marbling scores and adjusted fat thickness were found to be important in predicting carcass chemical composition based on data obtained in the cooler. Correlations of marbling scores with carcass percentages of moisture, fat and protein were −.53, 0.54 and −.55, respectively. Correlations of adjusted fat thickness with percentages of moisture, fat and protein were −.87, 0.86 and −.85, respectively. Multiple regression equations involving traits observed in the cooler, carcass cut-out and rib chemical analyses accounted for 87, 93 and 97% of the variation in percentage of carcass moisture, fat and protein, respectively. Copyright © 1974. American Society of Animal Science . Copyright 1974 by American Society of Animal Science.

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