TY - JOUR
AU1 - Kirton, A., H.
AB - Abstract Most on-line systems of evaluation record carcass weight and classify carcasses post-slaughter for species, age, sex and fat cover. Conformation may be included, and more advanced systems estimate yield of salable meat or lean that then can be used as a basis for producer payment. Whereas grading/classification is mainly subjective for beef and sheep carcasses, the pig industry is the most advanced in moving to objective systems with fat cover, and in some cases muscle depth, measured objectively and used to estimate meat yield. Inexpensive, objective methods are needed for measuring the fat and meat content of beef and sheep carcasses at slaughter speed, provided that a method can be found that has an accuracy equal to or better than current subjective methods. Systems are being developed for deer and goat carcass on-line evaluation. Given that meat hygiene and inspection systems cover aspects of meat quality different from those covered in grading systems, but relate to the production of a satisfactory end-product, greater integration of these separate systems into a single on-line carcass evaluation system deserves consideration. This content is only available as a PDF. Author notes 2 Attendance of the author to this conference was made possible by a grant from the American Society of Animal Science. Copyright 1989 by American Society of Animal Science American Society of Animal Science
TI - Current Methods of On-Line Carcass Evaluation
JF - Journal of Animal Science
DO - 10.2527/jas1989.6782155x
DA - 1989-08-01
UR - https://www.deepdyve.com/lp/oxford-university-press/current-methods-of-on-line-carcass-evaluation-mpl3rn6FOq
SP - 2155
EP - 2163
VL - 67
IS - 8
DP - DeepDyve
ER -