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Authors
Advisor(s)
Abstract(s)
The objectives of this study were
to analyze the interrelationships among hot
carcass weight (HCW), carcass dimension,
and tissues thickness and area
measurements, and to develop models to
predict lean meat percentage of lamb
carcasses. One hundred and twenty-five
lambs, 83 males and 42 females, of Churra
Galega Bragançana Portuguese local breed
were slaughtered, and carcasses were
weighed (HCW) approximately 30 min after
exsanguination. After cooling at 4 C for 24-
h a set of seventeen carcass measurements
were recorded, and left side of carcasses was
dissected and lean meat percentage (LMP)
was calculated. Data interrelationships were
analyzed following the common factor
analysis procedure, and models to predict
LMP were developed by regression
procedures. All variables were highly and
positively correlated with HCW (r > 0.46),
being especially high in the carcass
dimensions measurements (r > 0.75). Three
common factors (factor I = carcass weight;
factor II = subcutaneous fat thickness;
factor III = breast bone tissues thickness)
were retained, and accounted for 83.5% of
the variation in the original variables. The
best single predictor was C12 fat
measurement, and accounted for 66.2% of
the LMP variation with a sep of 2.39%. This
study shows that prediction of LMP of lamb
carcasses can be based on one single fat
measurement (C12), If a large set variables
is available, their orthogonal CF can be
used as predictors avoiding collinearity, and
given rise to more stable prediction models.
Description
Keywords
Carcass Lambs Classification
Citation
Cadavez, Vasco (2009). Tissue thickness measurements for objective classification of lamb carcasses based on lean meat percentage. In 55th International Congress of Meat Science and Technology. Copenhagen, p. 402-406