title: Progress towards using the speed of ultrasound for beef leanness classification.
abstract: Following the observation of a high correlation between the reciprocal of the speed of ultrasound and lean proportion in beef carcasses, commercial equipment (VOSI) was developed and its performance alongside a smaller assembly (Mini G) is reported. The speed of ultrasound was measured through six sites on beef carcasses within 1 h of stunning: three sites with VOSI and three sites with Mini G. Sides were also scored for fatness and conformation using the EAAP system, and subcutaneous fat depth was measured at 25,50 and 75% of the width of M. longissimus thoracis from the midline at the last rib. All sides were dissected into subcutaneous fat, intermuscular fat, muscle and bone. The reciprocal speed averaged over the three VOSI sites (RV346) was the best single predictor of the proportion of lean in the side. Multiple regression analyses, in predicting per cent lean, showed that addition of conformation score improved the precision of fat score and fat depth for a group of 26 sides. It did not provide a significant improvement over RV346. However, in another group of 50 sides showing more variation in side mass and conformation, conformation score did significantly improve RV346. The best prediction of per cent lean, involving RV346 and tissue thicknesses, gave a residual standard deviation of 1·35%, and conformation score did not significantly improve this regression.
authors: AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY, UK.
authors: C A
authors: CA
authors: Miles
authors: G A
authors: GA
authors: Fursey
authors: S J
authors: SJ
authors: Page
authors: A V
authors: AV
authors: Fisher