What is carcass in animal science? Carcass Composition of Animals Given Partitioning Agents Retail distribution systems define carcass composition as the yield of closely trimmed retail cuts vs amount of fat, connective tissue, and bone
What is carcass in animal science?
Carcass Composition of Animals Given Partitioning Agents Retail distribution systems define carcass composition as the yield of closely trimmed retail cuts vs amount of fat, connective tissue, and bone removed to create the retail cuts.
What is carcass analysis?
The (chemical) analysis of carcasses is a time-consuming exercise and requires very precise approaches to the task. The carcass has to be carefully dissected into the different tissues that are then exactly weighed, after which the chemical analyses have to be performed.
What does carcass mean in cattle?
1 : a dead body : corpse especially : the dressed body of a meat animal Butchers trimmed the meat from the carcass.
What is carcass data?
Carcass data can be a gold mine of information to improve your herd. Depending on the investment, producers will receive at least the minimum data, which consists of hot carcass weight, quality grade and yield grade (YG). Most likely, this won’t be tied to individual animal identification (ID).
What four cuts make up 75% of a hog’s carcass?
The four cuts that represent about 75 percent of the total retail value of the hog carcass are: Boston shoulder, picnic shoulder, ham and loin.
What is the root word of carcass?
carcass (n.) “dead body of an animal,” late 13c., from Anglo-French carcois, from or influenced by Old French charcois (Modern French carcasse) “trunk of a body, chest, carcass,” and Anglo-Latin carcosium “dead body,” all of unknown origin; original form uncertain.
How do you evaluate a carcass?
Carcass quality attributes include tenderness, cut size, fat cover, marbling, meat, and fat color, whereas composition attributes include salable meat yield and proportions of fat, lean, and bone.
What is carcass value?
Gary Smith, Colorado State University, says the value of a beef carcass is determined by its weight, sex class, USDA Quality Grade, Yield Grade (YG) and freedom from defects — dark-cutting beef, bruises, yellow fat — plus supply and demand for carcasses of its kind at the time of sale.
How is carcass value determined?
Determine the Base Carcass Value by multiplying the hot carcass weight by the carcass base price and dividing by 100 to convert from prices noted as cwt.
What are the 4 primal cuts of beef?
Beef carcass showing primal, sub-primal, and retail cuts. Beef Front Quarter: The beef front quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck).
How is the quality of a carcass determined?
Most of the relevant carcass and meat quality characteristics are quantitative traits whose phenotypic expression is the result of the joint action of several genes and environmental effects. In general, the evaluation of the genetic merit of individuals and breeds is based on the analysis of phenotypic records plus pedigree information.
What makes a beef carcass a quality grade?
Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity. USDA beef quality grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Since quality grading is voluntary, not all carcasses are quality graded. Packers may apply their own “house brand” to merchandise their beef.
What are the genetic markers of carcass quality?
Genetic Markers, Quantitative Trait Loci and Major Genes Type Beef cattle Pigs Carcass quality Carcass weight Carcass length Carcass quality Dressing percentage Dressing percentage Carcass quality Predicted saleable beef yield (or retail Proportion of lean Carcass quality Eye muscle area Fatness
How is the Yield grade of a carcass determined?
It is an estimate of the relative amount of lean, edible meat from a carcass. The yield grade is determined by evaluating four carcass factors: 1. External fat thickness over the ribeye. 2. Ribeye area. 3. Estimate of the percentage of kidney, pelvic and heart fat. 4. Hot carcass weight.