02205naa a2200265 a 450000100080000000500110000800800410001902200140006002400390007410000160011324501310012926000090026050001140026952013100038365300100169365300240170365300090172765300170173670000160175370000160176970000170178570000140180270000130181677301100182910627232022-02-02       2009    bl uuuu     u00u1 u    #d  a0309-17407 a10.1016/j.meatsci.2008.10.0252DOI1 aLAMBE, N.R.  aPrediction of lamb carcass composition and meat quality using combinations of post-mortem measurements.h[electronic resource]  c2009  aArticle history: Received 27 August 2008; Received in revised form 28 October 2008; Accepted 31 October 2008.  aABSTRACT.- Various post-mortem measurements (carcass weights, conformation and fatness classes, external carcass dimensions, eye muscle dimensions, subcutaneous fat depth, pH and temperature) were recorded on 197 Texel (TEX) and 200 Scottish Blackface (SBF) lamb carcasses. The potential use of these measurements to predict carcass composition and key meat quality traits was investigated, to enable categorisation of carcasses in the abattoir and/or for use in genetic improvement programmes. By combining different measurements, accurate predictions of dissected carcass muscle weight (adjusted R2 0.93 in TEX, 0.88 in SBF) and fat weight (adjusted R2 0.84 in TEX, 0.87 in SBF) were achieved, and moderate predictions of intramuscular fat (adjusted R2 0.56 in TEX, 0.48 in SBF), whilst shear force was predicted with low to moderate accuracy (adjusted R2 < 0.33 across breeds and cuts). Sex, eye muscle dimensions and subcutaneous fat depth improved predictions of carcass composition and intra-muscular fat, whilst pH or temperature provided little additional benefit for these traits, but increased prediction accuracies for shear force. These results could contribute to the development of automated carcass grading systems or help inform breeding decisions. @2008 Elsevier Ltd. All rights reserved.  aBreed  aCarcass composition  aLamb  aMeat quality1 aNAVAJAS, E.1 aBÜNGER, L.1 aFISHER, A.V.1 aROEHE, R.1 aSIMM, G.  tMeat Science, 2009, Volume 81, Issue 4, Pages 711-719. doi: https://doi.org/10.1016/j.meatsci.2008.10.025