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UNDERSTANDING
ULTRSOUND
CARCASS DATA
What Gives Market Livestock
Value? Blue Ribbon
Fat
Muscle
Fitting
Genetics
Bone
Byproducts
Pretty
Productivity/Efficiency
Eating Quality
Showmanship
What are Industry Standards?
Value Determining Characteristics
Established with extensive livestock and meat science
research.
Adopted into U.S. Federal Regulations for the trade of
livestock and meat- Meat Grading Standards
Uniform standards of acceptability for eating quality, product
yield and product specifications
Meat Quality and Cutability
Meat Quality: expected eating characteristics: flavor,
juiciness and trendiness
Cutability: ratios of muscle, fat and bone
Retail meat, wholesale cuts, carcass and live animal
prices are determined from meat quality and cutability.
Price (quality and cutability) X weight= value
Animal Growth
Essential Feed Nutrients
% Protein
Carbohydrates
Fat
Minerals and Vitamins
Balanced diet appropriate for level of development
Animal Growth
Puberty
Nutrients
Genetics
Age
End Result
Muscle
Fat
Bone
Quality
High Energy Diets Speed Growth and
Provide Greater Opportunities for Marbling
Fat Depots
Mesenteric
Kidney
Seam
Subcutaneous
Marbling
Goal: Raise animals to a
maturity level that maximizes
muscle, fat and bone
development but manage fat
content for cutability and
quality.
Providing a superior product
to your buyer
Low plane of nutrition
High plane of nutrition
Post Mortem Effects Proper Chilling
24-36 hour chill –Conversion of muscle meat
Beef Marbling
Internal temperature 35°F (1.7°C)
Rapid Chill
Cold Shortening
Heat Ring
Slow Chill
Very Expensive
Beef: Heat Ring Pork: Light and Dark
Ultrasound Basis Ultrasound allows us to look inside the live animal and
estimate carcass value.
Carcass Weight
Live animal=carcass (muscle, fat and bone)+byproducts (organs,
hide/skin, blood, waste fat, and meat and bone meal)+moisture
loss
Animal are about 65% water and 35% protein, fat, minerals and
vitamins
Carcass yield or dressing percent= carcass weight/live weight
Measurements of Cutability
Measurements of Quality
Fat
Loineye –Muscle
Marbling
Beef Ultrasound
U.S. Yield Grades
Yield Grade Factors =
Hot Carcass Weight
Adjusted Fat Thickness
Ribeye Area
% KPH
U.S. Marbling Scores
SM00
MT00 MD00
MAB00SLAB00
SL00
SELECT
LOWER 1/3
CHOICE
UPPER 2/3 CHOICE
PRIME
PREMIUM BEEF PROGRAMS
Probability of a Positive
Eating Experience
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Prime Ch°/Ch+ Choice- Select Standard
Emerson, Tatum, Belk and Woerner. 2011. Relationship of USDA Camera-Based Quality Grades to Beef Sensory Attributes.
Colorado State University.
Beef
2017 DC FAIR BEEF CARCASS CONTEST
Adj. PYG Adj. Fat REA HCW KPH Marb YG QG
QG
PREM/DIS
YG
PREM/DIS
WT
PREM/DIS OTHER
VALUE
$/CWT GROSS $
CARCASS
RANK
3.6 0.64 15.3 998 2 520 3.3964 CH 18.25 0 0 0 203.25 2028.44 1
3.6 0.64 14.8 858 2 510 3.0244 CH 18.25 0 0 0 203.25 1743.89 2
3.2 0.48 11.6 838 2.5 540 3.6724 CH 18.25 -1 0 0 202.25 1694.86 3
2.8 0.32 17.3 895 2 440 1.565 CH- 6.25 5 0 0 196.25 1756.44 4
3.4 0.56 16 860 2 420 2.448 CH- 6.25 3 0 0 194.25 1670.55 5
3.2 0.48 15.6 803 2.5 460 2.2594 CH- 6.25 3 0 0 194.25 1559.83 6
3 0.4 13.8 754 2 470 2.3492 CH- 6.25 3 0 0 194.25 1464.65 7
3.1 0.44 13.3 664 3 430 2.4672 CH- 6.25 3 0 0 194.25 1289.82 8
4.1 0.84 10 638 2.5 550 4.3244 CH 18.25 -10 0 0 193.25 1232.94 9
3 0.4 15.6 800 2 390 1.948 SE -18.75 1 0 0 167.25 1338.00 21
2.4 0.16 12.7 610 2.5 350 1.654 SE -18.75 1 0 0 167.25 1020.23 26
3.3 0.52 15.9 858 2 370 2.3724 SE -18.75 0.5 0 0 166.75 1430.72 27
2.5 0.2 9.9 620 2.5 300 2.688 SE -18.75 0.25 0 0 166.5 1032.30 29
How carcass data can help
improve your project Proper selection:
History--Pedigree
Skeleton-Weight
Muscle
Feeding
Proper balance between acceptable fat level and quality
Cattle: sufficient high energy feed to produce marbling
Under feeding vs. over feeding
Fat provides some shape and appearance on the live animal
Providing a superior product to your buyer
Hitting industry standards for quality and cutability
Feeding prior to departure
Provides muscle energy
Minimize stress induced meat problems such as dark cutting and PSE