Post-mortem prediction of primal and selected retail cut weights of New Zealand lamb from carcass and animal characteristics

Show simple item record Ngo, L en Ho, Harvey en Hunter, Peter en Quinn, K en Thomson, A en Pearson, G en 2017-07-09T22:03:30Z en 2016-02 en
dc.identifier.citation Meat Science 112:39-45 Feb 2016 en
dc.identifier.issn 1873-4138 en
dc.identifier.uri en
dc.description.abstract Post-mortem measurements (cold weight, grade and external carcass linear dimensions) as well as live animal data (age, breed, sex) were used to predict ovine primal and retail cut weights for 792 lamb carcases. Significant levels of variance could be explained using these predictors. The predictive power of those measurements on primal and retail cut weights was studied by using the results from principal component analysis and the absolute value of the t-statistics of the linear regression model. High prediction accuracy for primal cut weight was achieved (adjusted R(2) up to 0.95), as well as moderate accuracy for key retail cut weight: tenderloins (adj-R(2)=0.60), loin (adj-R(2)=0.62), French rack (adj-R(2)=0.76) and rump (adj-R(2)=0.75). The carcass cold weight had the best predictive power, with the accuracy increasing by around 10% after including the next three most significant variables. en
dc.format.medium Print-Electronic en
dc.language eng en
dc.publisher Elsevier BV en
dc.relation.ispartofseries Meat Science en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri en
dc.subject Animals en
dc.subject Sheep, Domestic en
dc.subject Humans en
dc.subject Body Weight en
dc.subject Dietary Fats en
dc.subject Body Size en
dc.subject Linear Models en
dc.subject Age Factors en
dc.subject Food Inspection en
dc.subject Muscle Development en
dc.subject Principal Component Analysis en
dc.subject Models, Biological en
dc.subject Meat-Packing Industry en
dc.subject Meat en
dc.subject New Zealand en
dc.subject Female en
dc.subject Male en
dc.subject Adiposity en
dc.subject Mechanical Phenomena en
dc.subject Chemical Phenomena en
dc.title Post-mortem prediction of primal and selected retail cut weights of New Zealand lamb from carcass and animal characteristics en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.meatsci.2015.10.012 en
pubs.begin-page 39 en
pubs.volume 112 en
dc.rights.holder Copyright: Elsevier en
dc.identifier.pmid 26519607 en
pubs.end-page 45 en
dc.rights.accessrights en
pubs.subtype Article en
pubs.elements-id 503183 en Bioengineering Institute en ABI Associates en Science en Science Research en Maurice Wilkins Centre (2010-2014) en
dc.identifier.eissn 1873-4138 en
pubs.record-created-at-source-date 2017-07-10 en
pubs.dimensions-id 26519607 en

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