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Comparison of alternative models to predict lean meat percentage of lamb carcasses

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dc.contributor.authorCadavez, Vasco
dc.contributor.authorMonteiro, Fernando C.
dc.date.accessioned2014-10-31T11:05:46Z
dc.date.available2014-10-31T11:05:46Z
dc.date.issued2011
dc.description.abstractThe objective of this study was to develop and compare alternative prediction equations of lean meat proportion (LMP) of lamb carcasses. Forty (40) male lambs, 22 of Churra Galega Bragançana Portuguese local breed and 18 of Suffolk breed were used. Lambs were slaughtered, and carcasses weighed approximately 30 min later in order to obtain hot carcass weight (HCW). After cooling at 4º C for 24-h a set of seventeen carcass measurements was recorded. The left side of carcasses was dissected into muscle, subcutaneous fat, inter-muscular fat, bone, and remainder (major blood vessels, ligaments, tendons, and thick connective tissue sheets associated with muscles), and the LMP was evaluated as the dissected muscle percentage. Prediction equations of LMP were developed, and fitting quality was evaluated through the coefficient of determination of estimation (R2 e) and standard error of estimate (SEE). Models validation was performed by k-fold crossvalidation and the coefficient of determination of prediction (R2 p) and standard error of prediction (SEP) were computed. The BT2 measurement was the best single predictor and accounted for 37.8% of the LMP variation with a SEP of 2.30%. The prediction of LMP of lamb carcasses can be based simple models, using as predictors the HCW and one fat thickness measurement.por
dc.identifier.citationCadavez, Vasco A.P.; Monteiro, Fernando J. C. (2011). Comparison of alternative models to predict lean meat percentage of lamb carcasses. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. ISSN 1307-6892. 5:11, p. 841-845por
dc.identifier.urihttp://hdl.handle.net/10198/11272
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectBootstrappor
dc.subjectCarcasspor
dc.subjectLambspor
dc.subjectLean meatpor
dc.titleComparison of alternative models to predict lean meat percentage of lamb carcassespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage2406por
oaire.citation.startPage2402por
oaire.citation.titleWorld Academy of Science, Engineering and Technologypor
oaire.citation.volume59por
person.familyNameCadavez
person.familyNameMonteiro
person.givenNameVasco
person.givenNameFernando C.
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id2019-BDBF-10E2
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-1421-8006
person.identifier.ridA-3958-2010
person.identifier.ridH-9213-2016
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id8986162600
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication363b6c37-282c-4cd6-bb54-3c97cc700d78
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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