Search
Author
Title
Vol.
Issue
Year
1st Page

Journal of Animal Science Abstract -

National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes.

 

This article in

  1. Vol. 76 No. 1, p. 96-103
     
    Published:


 View
 Download
 Share

doi:10.2527/1998.76196x
  1. S L Boleman,
  2. S J Boleman,
  3. W W Morgan,
  4. D S Hale,
  5. D B Griffin,
  6. J W Savell,
  7. R P Ames,
  8. M T Smith,
  9. J D Tatum,
  10. T G Field,
  11. G C Smith,
  12. B A Gardner,
  13. J B Morgan,
  14. S L Northcutt,
  15. H G Dolezal,
  16. D R Gill and
  17. F K Ray
  1. Texas Agricultural Experiment Station, Department of Animal Science, Texas A&M University, College Station 77843-2471, USA.

Abstract

The National Beef Quality Audit-1995 was conducted to evaluate the progress of the beef industry since the time of the National Beef Quality Audit-1991 in improving quality and consistency of beef. Nine plants were assigned for auditing to Colorado State University, Oklahoma State University, and Texas A&M University. Personnel from each institution visited three of their nine plants twice, once in the spring/summer and once in the fall/winter. Data were collected on 50% of each lot on the slaughter floor and 10% in the cooler during a single day's production (one or two shifts, as appropriate). Of the cattle audited on the slaughter floor, 47.7% had no brands, 3.0% had a shoulder brand, 16.8% had a side brand, 38.7% had a butt brand, and 6.2% had brands in multiple locations. Data revealed that 51.6% of the carcasses had no bruises, 30.9% had one bruise, 12.8% had two bruises, 3.7% had three bruises, .9% had four bruises, and .1% had more than four bruises. In addition, 7.2% of the bruises evaluated were located on the round, 41.1% were on the loin, 20.8% on the rib, and 30.8% on the chuck. Livers, lungs, tripe, heads, tongues, and whole carcasses were condemned at rates of 22.2, 5.0, 11.0, .9, 3.8, and .1%, respectively. Mean USDA yield grade and quality grade traits were as follows: USDA yield grade, 2.8; carcass weight, 338.4 kg; adjusted fat thickness, 1.2 cm; longissimus muscle area, 81.9 cm2; kidney, pelvic, and heart fat, 2.1%; USDA quality grade, High Select; overall maturity, A60; and marbling score, Small-minus.

  Please view the pdf by using the Full Text (PDF) link under 'View' to the left.

Copyright © .