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Estimation of mutton carcass components using two predictors


Meat Science 33(3): 293-299
Estimation of mutton carcass components using two predictors
Carcass weight and the GR measurement (a measure of fatness) were used as predictors in models for estimating mutton carcass components. These parameters explained a moderate to large amount of the variation in component weights (r(2) = 0·47-0·93) except for trunk meat (of a 50% visual lean specification) with an r(2) = 0·15. The 557 carcasses used ranged in weight from 9·2 to 43·8 kg and in fat depth at the GR site from 0 to 41·0 mm. Analysis of the trunk meat components designated 50%, 80% and 90% visual lean showed that despite rigorous slicing the observed chemical lean percentage of the two former categories was less than expected. The application of the models for price setting of carcasses based on derived rather than nominal values is discussed.

Accession: 002373317

PMID: 22060148

DOI: 10.1016/0309-1740(93)90002-Y

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