Measurement and Evaluation of the Carcass

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