• Title/Summary/Keyword: carcass grade

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Comparative studies on Tenderness and Characteristics of Protein Obtained from Various Carcass grade in Korean native Cow (도체등급별 한우육의 연도와 단백질특성에 대한 비교연구)

  • 문윤희;강세주
    • Journal of Life Science
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    • v.7 no.4
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    • pp.336-341
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    • 1997
  • This study was conducted to investigate the effects of carcass grade on the hardness, myofibrillar fragmentations index, protein extractability and Mg-ATPase activity of myofibril and actomyosin obtained from 1, 2, 3 and D carcass grade)subgrade) in Korean native cow. Proximate component, hardness, chewiness, myofibril fragmentation index, protein extractability and Mg-ATPase activity if myofibril or actomyosin were not significantly different between 1st and 2nd carcass grade loin. The hardness and chewiness of 2nd carcass grade loin's were significantly lower than 3th grade loin's, but the myofibril fragmentation index, sarcoplasmic protein extractability and Mg-ATPase activity of myofibril were higher. The myofibrillar protein extractability and Mg-ATPase activity of actomyosin obtained from 3th carcase grade loin's were significantly higher than D grade loin's, but the hardness, chewiness and stroma protein extractability were lower. In conclusion, the degree of toughness in Korean native cow's loin was not significantly different between 1st and 2nd grade, but 3rd and D carcass grade were significantly higher, regardless of before and after aging.

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Correlation between the Korean pork grade system and the amount of pork primal cut estimated with AutoFom III

  • Park, Yunhwan;Ko, Eunyoung;Park, Kwangwook;Woo, Changhyun;Kim, Jaeyoung;Lee, Sanghun;Park, Sanghun;Kim, Yun-a;Park, Gyutae;Choi, Jungseok
    • Journal of Animal Science and Technology
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    • v.64 no.1
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    • pp.135-142
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    • 2022
  • It is impossible to know the amount of pork primal cut by pig carcass grade which is determined only by carcass weight and backfat thickness in the Korean Pig Carcass System. The aim of this study was to investigate the correlation between the pig carcass grade and the amount of pork primal cut estimated with AutoFom III. A total of 419,321 Landrace, Yorkshire, and Duroc (LYD) pigs were graded with the Korean Pig Carcass Grade System. Amounts of belly, neck, loin, tenderloin, spare ribs, shoulder, and ham were estimated with AutoFom III. Regression equations for seven primal cuts according to each grade were derived. There were significant differences among the three carcass grades due to heteroscedasticity variance (p < 0.0001). Three regression equations were derived from AutoFom III estimation of primal cuts according to carcass grades. The coefficient of determination of the regression equation was 0.941 for grade 1+, 0.982 for grade 1, and 0.993 for grade 2. Regression equations obtained from this study are suitable for AutoFom III software, a useful tool for the analysis of each pig carcass grade in the Korean Pig Carcass Grade System. The high reliability of predicting the amount of primal cut with AutoFom III is advantageous for the management of slaughterhouses to optimize their product sorting in Korea.

Effect of Mating System, Carcass Grade and Age at Marketing on Carcass Characteristics of Pigs (돼지의 교배조합·도체등급 및 출하일령이 도체특성에 미치는 영향)

  • Kim, Gye-Woong;Kim, Seok-Eun
    • Journal of Animal Science and Technology
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    • v.51 no.1
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    • pp.69-74
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    • 2009
  • This study was carried out to investigate the carcass characteristics of crossbred pigs according to mating system, carcass grade and age at marketing. A total of 656 pigs of 128 gilts and 528 barrows were collected and analyzed at public slaughter house. Differences between LY and LYD crossbred on marbling score and water holding capacity were significantly (p<0.05) found. The influences of LY and LYD crossbred on carcass weight, backfat thickness, meat colour, carcass grade and age at marketing were not significantly showed. The carcass weight of D carcass grade was significantly (p<0.05) heavier than that of the other grade. The backfat thickness was significantly (p<0.05) appeared gradually in accordance with the increase of carcass grade. There was significantly difference among the carcass grades on water holding capacity (p<0.05). The differences among the carcass grades on the meat colour, marbling score and age at marketing were not found significantly. The carcass weight of high age group at marketing was significantly heavier than that of the low age group (p<0.05). The backfat thickness of the group of high age at marketing was significantly thicker than that of the group of low age (p<0.05). There were significant differences among age group at marketing in marbling score, carcass grade, and water holding capacity, respectively (p<0.05). The carcass weight was positively correlated with the backfat thickness but negatively correlated with the carcass grade. The correlation between the backfat and carcass grade was significantly negative. The meat colour was negatively correlated with water holding capacity.

Effect of Backfat Thickness and Carcass Weight On Carcass Quality Grade in Commercial Pigs (돼지의 등지방두께와 도체중이 육질등급에 미치는 영향추정)

  • Jo, Hwan;Kim, Byeong-Woo;Sun, Du-Won;Park, Jae-Chan;Park, Cheol-Hyeon;Lee, Jung-Gyu
    • Journal of agriculture & life science
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    • v.44 no.3
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    • pp.53-60
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    • 2010
  • This study was carried out to investigate the effect of environmental fators on backfat thickness and carcass weight and to investigate the carcass grade frequencies by sex, backfat thickness and carcass weight in commercial pigs. Total 20,450,773 of commercial pigs was used in this study, which were obtained from Korea institute for Animal Product Evaluation (KAPE) from July 1, 2007 to April 30, 2009. The averages of carcass weight and backfat thickness were $20.76{\pm}0.001mm$ and $85.97{\pm}0.002kg$, respectively. Carcass weight and backfat thickness of barrow were $22.55{\pm}0.002mm$ and $86.25{\pm}0.003kg$, respectively, which were significantly higher than those of males and females. The carcass weight and backfat thickness were increased with the slaughter years. In the effects of the season of slaughter, carcass weight was significantly higher in winter ($87.00{\pm}0.007kg$), and the backfat thickness was significantly higher in fall ($19.32{\pm}0.004mm$). In grade frequencies of carcass quality grade in sex, grade frequencies of high grade in barrow was higher than those of female in hot carcass and cold carcass. In grade frequencies of carcass quality grade in carcass weight, grade frequencies of high grade in 84~88kg was higher than the other groups in hot carcass and cold carcass. In grade frequencies of carcass quality grade in backfat thickness, grade frequencies of high grade in 22~24 mm was higher than other groups in hot carcass and cold carcass.

Feeding strategies with total mixed ration and concentrate may improve feed intake and carcass quality of Hanwoo steers

  • Lee, Soohyung;Lee, Sang Moo;Lee, Jaehun;Kim, Eun Joong
    • Journal of Animal Science and Technology
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    • v.63 no.5
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    • pp.1086-1097
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    • 2021
  • This study examined the impact of using total mixed ration (TMR) and concentrate on feed intake, daily gain, carcass yield grade, and carcass quality grade of Hanwoo steers and its subsequent economic efficiency. Thirty six 7-month-old Hanwoo steers were assigned to one of the four treatment groups, and each group was divided into three repeated pens, with each repeated pen comprising three steers. The treatment groups were: 1) separate feeding with commercial concentrate and forage (namely, SCF) for the entire experimental period; 2) TMR feeding for a growing period followed by SCF for the early and late fattening period (namely, TMRGSCF); 3) TMR feeding for growing and an early fattening period followed by SCF for the late fattening period (namely, TMREFSCF); and 4) TMR feeding for the entire experimental period (namely, TMRW). The results showed that the SCF treatment had significantly (p < 0.05) higher feed intake during the growing period than other treatments. In contrast, the total feed intake had little difference during early and late fattening as well as the whole period regardless of feeding strategies. Daily gain showed no difference during the growing period. However, it was significantly higher in SCF and TMREFSCF treatments for the early and late fattening period, respectively (p < 0.05). The daily gain during the total raising period is in the order of TMREFSCF > TMRGSCF > SCF > TMRW. Carcass characteristics, including carcass weight, loin eye muscle area, and carcass yield grade, did not significantly differ among different treatments. However, TMRW treatment, wherein TMR was fed for a long time, showed that the cold carcass weight was less compared with other treatments, but carcass yield grade was higher with thinner backfat. Backfat thickness was in the order of SCF > TMRGSCF > TMREFSCF > TMRW, showing that the thickness reduced with longer TMR feeding (p < 0.05). TMRGSCF, which numerically had a higher carcass quality grade, showed higher economic efficiency, whereas SCF showed low economic efficiency. In conclusion, it was more feasible to apply TMR strategy in the growing and early fattening period and then SCF for the early or late fattening period to improve carcass yield, quality grade, and economic efficiency.

Early Prediction of Carcass Yield Grade by Ultrasound in Hanwoo (초음파를 이용한 한우 육량등급의 조기예측)

  • Rhee, Y. J.;Seok, H. K.;Kim, S. J.;Song, Y. H.
    • Journal of Animal Science and Technology
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    • v.45 no.2
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    • pp.327-334
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    • 2003
  • This study was carried out to make early prediction of carcass yield grade. Sixty six Hanwoo steers were measured for back fat thickness, longissimus muscle area and body weight at 18, 21 and 24 months of age by ultrasound. Carcass evaluation was done after ultrasound measurement at 24 month of age. Ultrasonic yield grade at 18, 21 and 24 month of age were predicted by regression and decision tree methods. Classifying by carcass yield grade, ultrasonic back fat thickness at 18, 21 and 24 months of age was significantly different in each carcass yield grade (p<0.05). The prediction accuracy of carcass yield grade by regression method was 78.8% at 18 months, 86.4% at 21 months and 90.9% at 24 months of age. By using the decision tree method for carcass yield grade, 78.8%, 89.4% and 89.4% of prediction accuracy were obtained at 18, 21 and 24 months of age, respectively.

Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

  • Kwon, Ki-Mun;Nogoy, Kim Margarette C.;Jeon, Hwa-Eun;Han, Seung-Ju;Woo, Hee-Chan;Heo, Sung-Min;Hong, Hyoung Ki;Lee, Jae-Ik;Lee, Dong Hoon;Choi, Seong Ho
    • Journal of Animal Science and Technology
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    • v.64 no.1
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    • pp.143-154
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    • 2022
  • This study was conducted to evaluate the relationship among market weight, slaughter age, yield grade, and primal cut yield in Hanwoo. A total of 403 Hanwoo (Korean native cattle) was assessed for carcass traits such as carcass cold weight, backfat thickness, ribeye area, dressing percentage, yield index, and marbling score. The production yield of the individual major primal cuts of Hanwoo beef was also measured. Carcass cold weight, ribeye area, and backfat thickness, which affect meat quality increased with increased market weight (p < 0.05). The production yield of the ten major primal cuts also increased with increased market weight (p < 0.05). In terms of slaughter age, carcass cold weight, ribeye area, and backfat thickness all increased from 25 months to 28-29 months, and the production yield of all prime cuts also increased with increasing slaughter age. According to the meat yield grade, carcass cold weight and backfat thickness increased from grade A to grade C, although the ribeye area was not affected. The combined findings of the study suggest that slaughtering Hanwoo at the weight of 651-700 kg and 701-750 and age of 28.23 and 29.83 months could be desirable to achieve the best quality and quantity grade of Hanwoo beef. However, the positive correlation of carcass cold weight and backfat thickness, and the negative correlation of the yield index according to primal cuts yield indicated that it is necessary to couple the slaughtering management of cattle with improved genetic and breeding method of Hanwoo to increase the production yield of the major prime cuts of Hanwoo beef.

Physico-Chemical Characteristics of Crossbred Pigs with Carcass Grade (교잡종 돼지에서 도체등급에 따른 돈육의 이화학적 특성 변화)

  • Jin Sang-Keun;Kim Il-Suk;Song Young-Min;Hur Sun-Jin;Hah Kyung-Hee;Kim Hoi-Yun;Lyou Hyun-Jee;Ha Ji-Hee;Kim Byeong-Woo
    • Food Science of Animal Resources
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    • v.24 no.3
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    • pp.246-252
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    • 2004
  • The objective of this study was to determine the changes of physico-chemical characteristics in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by carcass grade. Research was conducted on 250 pigs divided into 5 carcass grade groups. Cooking loss have significantly (p<0.05) higher in higher carcass grade. However, water content, crude fat, pH and shear force have no difference. In meat color, a* was significantly (p<0.05) higher in C and D grade, whereas A grade was lower than those of others. L* and b* did not different among the carcass grades. In fat color, A and E grade were significantly (p<0.05) higher in b* and, C was lower than those of others. Adhesiveness and Gumminess of cooked meat were significantly (p<0.05) higher when carcass grade was higher. However hardness, cohesiveness, springiness and brittleness were not different among the carcass grades. Palmitic acid was significantly (p<0.05) higher in higher carcass grades and, saturated fatty acid/unsaturated fatty acid ratio was lower, whereas other fatty acids compositions had no difference among the carcass grades.

Carcass Traits Determining Quality and Yield Grades of Hanwoo Steers

  • Moon, S.S.;Hwang, I.H.;Jin, S.K.;Lee, J.G.;Joo, S.T.;Park, G.B.
    • Asian-Australasian Journal of Animal Sciences
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    • v.16 no.7
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    • pp.1049-1054
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    • 2003
  • A group of Hanwoo (Korean cattle) steers (n=14,386) was sampled from a commercial abattoir located in Seoul over one year period (spring, summer, autumn and winter) and their carcass traits were collected. Carcass traits assessed by an official meat grader comprised degree of marbling, meat color, fat color, texture and maturity for quality grade, and back fat thickness, ribeye area and carcass weight for yield grade. A heavier carcass with a higher marbling score, more red meat color and white fat color received better quality grade (p<0.05). Regression analysis showed that the marbling score was the strongest attribute (partial $R^2=0.88$) for quality grade. Lighter carcasses with a thinner back fat and larger ribeye area received higher yield grade score. The back fat thickness was the most negative determinant of yield grade (Partial $R^2=-0.66$). The slaughter season had a little effect on quality and yield grades. As slaughter weight increased, back fat thickness and ribeye area increased linearly, whereas marbling score reached its asymptotic level at approximately 570 kg. As a consequence, quality grade showed a considerable improvement up to 570 kg, but increases in slaughter weight afterward showed a little benefit on quality grade. There was a clear curvilinear relationship between slaughter weight and yield grade in that the yield grade reached its highest point at approximately 490 kg and decreased afterward. These results suggested that 570kg at the age of 24 months might be the economic slaughter weight for quality grade but 490 kg for yield grade.

Effects of Carcass Weight and Back-fat Thickness on Carcass Properties of Korean Native Pigs

  • Kim, Gye-Woong;Kim, Hack-Youn
    • Food Science of Animal Resources
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    • v.37 no.3
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    • pp.385-391
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    • 2017
  • Our study analyzed the carcass properties of 170 Korean native pigs in relation to carcass weight and back-fat thickness to provide general data for the production and distribution of high quality pig meat. The 70-74 kg group showed highest yield (73.41%). The ${\geq}80kg$ group showed the highest thickest back-fat (24.13 mm) (p<0.05). The ${\geq}80kg$ group showed the best quality grade (1.00). Back-fat thickness showed significant differences in the weight among groups (p<0.05). The ${\geq}25mm$ group showed the highest carcass weight (75.93 kg). The thickest back-fat group (${\geq}25mm$) showed the highest yield (73.03%). There were significant differences in back-fat thickness among groups (p<0.05), and the ${\geq}25mm$ group showed the highest thickness back-fat (27.60 mm). We found a strong positive correlation between carcass weight and back-fat thickness (r=0.346) as well as meat quality grade (r=0.739). Backfat thickness had a relatively strong positive correlation with meat quality grade (r=0.444). Therefore, there are required to manage the breeding through selection of excellent native species for increasing their carcass weight and enhance meat quality.