Measurement and Evaluation of the Carcass
What is Value-Based Marketing? n Method
of establishing carcass value based upon demand for product leaving the slaughter plant
Information Needed for Efficient Implementation n Methods
of evaluating live
animals n Methods of evaluating carcasses for composition and meat quality n Consumer research on what is desired
What methods are currently available for evaluation of live animal composition?
Evaluation of Live Animal Composition n Eyeball
method n Backfat probe n Weight, age, other linear measurements
Evaluation of Live Animal Composition n Ultrasound
/ real time
imaging – Can estimate fat depth and muscling without slaughtering the animal
What methods are currently available for carcass composition?
Dressing Percent DP = Chilled Carcass Weight Live weight X 100
Average Dressing Percent by Species n Lamb n Beef n Pork n Poultry
50% 60% 70% 60-70%
Cutting Test n Determine
the percentages of muscle, fat and bone n Can do "Proximate Composition" or % protein, % fat, % water, and % ash on each
Other Methods n Back
penetration probes n Optical lean-fat probes –predict lean meat % –increase number of probes increases accuracy
Other Methods n Ultrasound
–Real Time - picture that calculations come from –Velocity of Sound - velocity with which sound passes from a transmitter to a receiver
Carcass Grading n Determination
of yield grade is typically done for Beef, Lamb and Pork
What methods would be used to evaluate the quality of the carcass?
Evaluation of Carcass Quality n Meat
and fat color standards n Halothane – Test for stress susceptible (PSS) live hogs
Evaluation of Carcass Quality n pH
- 45 minutes post mortem – Looking for PSE or DFD carcasses n Fiber optic probes n Optical lean-fat probes
Evaluation of Carcass Quality n Carcass
Grading – Determination of quality grades is typically done for Beef, Lamb, Pork and Poultry
Quality Quality and and Yield Yield Grading Grading
Purpose Purpose of of Assigning Assigning "Grades� "Grades� n Separation
of carcasses into like groups for purchase or marketing purposes
Who Who Administers Administers the the "Grading" "Grading" Program? Program?
Grading Grading Program Program n USDA-Agricultural
Marketing Service or comparable state service n North Carolina Department of Agriculture; NCDA
Grading Grading & & Inspection Inspection are are different different … … how? how?
Quality Quality Grades Grades n Estimate
of palatability –How tender and flavorful the meat will be
Yield Yield Grades Grades n Estimate
of the yield (in percent) of boneless, closely trimmed retail cuts
USDA USDA Beef Beef Grades Grades n Determine
a Quality and Yield Grade n Only used for “finished” cattle
USDA Quality Symbols for Beef
Beef Quality Grade Factors n Class n Degree
of marbling n Estimate of physiological maturity n Adjustments related to color and/or texture defects
Maturity Maturity n Determine
physiological maturity by looking at bone structure –Cartilage tips on vertebrae n Color of lean –Dark in mature
Thoracic Vertebrae Ossification
USDA Marbling Illustration
Beef Quality Grade Chart
USDA Yield Grades for Beef
Factors Factors Evaluated Evaluated for for Beef Beef Yield Yield Grades Grades n Fat
thickness n Ribeye area n Percent kidney, pelvic & heart fat n Hot carcass weight
Measurement of Fat Thickness
Measurement of Ribeye Area
% Kidney, Pelvic & Heart Fat
Yield Yield Grade Grade YG = 2.5 + (2.5 x 12th rib fat thickness) + (.0038 x hot carcass weight) + (.2 x %KPH) - (.32 x ribeye area)
USDA Yield Grades
Pork Pork Determination of Yield and Evaluation of Quality in One Grade
Barrows Barrows and and Gilts Gilts US 1 US 2 US 3 US 4 US Utility
Lean
Fat Unacceptable quality of lean
Factors Factors Evaluated Evaluated for for Pork Pork Carcass Carcass Grades Grades n Backfat
thickness – last rib n Muscling score – 1=thin; 3=thick
Measurement of Carcass Length & Backfat Thickness
Electronic Measurement of Fat & Muscle Depth
Pork Carcass Muscling Scores
Color Scores for Pork
Firmness/Wetness Scores for Pork
Marbling Scores for Pork
Poultry Poultry n Used
for retail trade n If not “Grade A� it does not end up as a whole bird in the package n One grade for both quality and yield
Poultry Poultry n Poultry
grades are the only ones which also account for quality of workmanship in the slaughter process
Grades Grades for for Chickens, Chickens, Turkeys, Turkeys, Ducks, Ducks, etc. etc. A Highest B C Lowest
Factors Factors Used Used for for Grade Grade Determination Determination n Condition
– amount of fat or “finish” n Confirmation – amount of muscling n Processing Defects
Defects Defects n Pinfeathers n Exposed
flesh n Discoloration n Bruises and broken bones
Broiler A vs B
Turkey A vs B Quality