UNDERSTANDING ULTRSOUND CARCASS DATA
Transcript of UNDERSTANDING ULTRSOUND CARCASS DATA
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UNDERSTANDING
ULTRSOUND
CARCASS DATA
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What Gives Market Livestock
Value? Blue Ribbon
Fat
Muscle
Fitting
Genetics
Bone
Byproducts
Pretty
Productivity/Efficiency
Eating Quality
Showmanship
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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
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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
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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
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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
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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
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Beef Ultrasound
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U.S. Yield Grades
Yield Grade Factors =
Hot Carcass Weight
Adjusted Fat Thickness
Ribeye Area
% KPH
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U.S. Marbling Scores
SM00
MT00 MD00
MAB00SLAB00
SL00
SELECT
LOWER 1/3
CHOICE
UPPER 2/3 CHOICE
PRIME
PREMIUM BEEF PROGRAMS
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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.
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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
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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