Estimation of Carcass Traits by Visual Appraisal of Market Livestock

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Abstract
This study was conducted to identify the variation in carcass cutability and grade characteristics that could be accounted for by visual appraisal. Two experienced persons trained through the review of carcasses from previously evaluated livestock and two inexperienced persons estimated dressing percent, fat thickness, loin-eye area, quality grade and cutability (U.S.D.A. score for cattle, percent trimmed ham and loin for swine and percent trimmed leg and loin for lambs) of market livestock. Over a 20-wk. period, 55 cattle, 55 swine and 24 lambs were selected to represent different market weights and types, were subjectively evaluated, and then were slaughtered. After live estimates were statistically compared to carcass measurements the coefficients of determination either on a weight adjusted or unadjusted basis indicated that trained personnel could account for more than half of the variation in carcass traits, and that their estimates accounted for, on the average, over twice the variation accounted for by untrained personnel. Three-fourths of the variation in fat thickness could be detected by experienced evaluators, and this estimate appeared to be important in determining other carcass traits. Liveweight was not a reliable indicator of carcass cutability measurements, and dressing percent and loineye area were not easily detected. Approximately 80% of the variation in lamb grades could be associated with live estimates; whereas the value was 47% for cattle—perhaps due to the difficulty in estimating marbling. Copyright © 1969. American Society of Animal Science . Copyright 1969 by American Society of Animal Science

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