title: Determination of saleable product in finished cattle and beef carcasses utilizing bioelectrical impedance technology.
abstract: Two experiments were performed to develop prediction equations of saleable beef and to validate the prediction equations. In Exp. 1, 50 beef cattle were finished to typical slaughter weights, and multiple linear regression equations were developed to predict kilograms of trimmed boneless, retail product of live cattle, and hot and cold carcasses. A four-terminal bioelectrical impedance analyzer (BIA) was used to measure resistance (Rs) and reactance (Xc) on each animal and processed carcass. The IMPS cuts plus trim were weighed and recorded. Distance between detector terminals (Lg) and carcass temperature (Tp) at time of BIA readings were recorded. Other variables included live weight (BW), hot carcass weight (HCW), cold carcass weight (CCW), and volume (Lg2/Rs). Regression equations for predicting kilograms of saleable product were [11.87 + (.409 x BW) - (.335 x Lg) + (.0518 x volume)] for live (R2 = .80); [-58.83 + (.589 x HCW) - (.846 x Rs) + (1.152 x Xc) + (.142 x Lg) + (2.608 x Tp)] for hot carcass (R2 = .95); and [32.15 + (.633 x CCW) + (.33 x Xc) - (.83 x Lg) + (.677 x volume)] for cold carcass (R2 = .93). In Exp. 2, 27 beef cattle were finished in a manner similar to Exp. 1, and the prediction equations from Exp. 1 were used to predict the saleable product of these animals. The Pearson correlations between actual saleable product and the predictions based on live and cold carcass data were .91 and .95, respectively. The Spearman and Kendall rank correlations were .95 and .83, respectively, for the cold carcass data. These results provide a practical application of bioelectrical impedance for market-based pricing. They complement previous studies that assessed fat-free mass.
authors.affiliation: Animal and Range Sciences Department, North Dakota State University, Fargo 58105-5727, USA. mmarchel@ndsuext.nodak.edu
authors.forename: M J
authors.initials: MJ
authors.lastname: Marchello
authors.forename: J E
authors.initials: JE
authors.lastname: McLennan
authors.forename: D V
authors.initials: DV
authors.lastname: Dhuyvetter
authors.forename: W D
authors.initials: WD
authors.lastname: Slanger
mesh_terms: D000818:Animals; D001823:Body Composition; D002417:Cattle; D017097:Electric Impedance; D008460:Meat / Q000191:economics* / Q000592:standards*; D018803:Models, Economic; D011786:Quality Control