title: Prediction of beef carcass salable yield and trimmable fat using bioelectrical impedance analysis.
abstract: Bioelectrical impedance technology (BIA) is capable of providing an objective method of beef carcass yield estimation with the rapidity of yield grading. Electrical resistance (Rs), reactance (Xc), impedance (I), hot carcass weight (HCW), fat thickness between the 12th and 13th ribs (FT), estimated percentage kidney, pelvic, and heart fat (KPH%), longissimus muscle area (LMA), length between electrodes (LGE) as well as three derived carcass values that included electrical volume (EVOL), reactive density (XcD), and resistive density (RsD) were determined for the carcasses of 41 commercially fed cattle. Carcasses were subsequently fabricated into salable beef products reflective of industry standards. Equations were developed to predict percentage salable carcass yield (SY%) and percentage trimmable fat (FT%). Resulting equations accounted for 81% and 84% of variation in SY% and FT%, respectively. These results indicate that BIA technology is an accurate predictor of beef carcass composition.
authors.affiliation: Department of Agricultural Sciences, West Texas A&M University, USA.
authors.forename: B L
authors.initials: BL
authors.lastname: Zollinger
authors.forename: R L
authors.initials: RL
authors.lastname: Farrow
authors.forename: T E
authors.initials: TE
authors.lastname: Lawrence
authors.forename: N S
authors.initials: NS
authors.lastname: Latman
mesh_terms: D000273:Adipose Tissue; D000818:Animals; D001835:Body Weight; D002102:Cadaver; D002417:Cattle; D004041:Dietary Fats / Q000032:analysis*; D017097:Electric Impedance; D019649:Food Industry / Q000191:economics / Q000379:methods*; D006321:Heart; D007668:Kidney; D008460:Meat / Q000032:analysis* / Q000145:classification / Q000592:standards; D008461:Meat Products; D018482:Muscle, Skeletal; D010388:Pelvis
chemical_list: D004041:Dietary Fats