Animal Science Beef Yeild Grade Quizlett

Enquiry Commodity

Marketplace weight, slaughter age, and yield grade to make up one's mind economic carcass traits and primal cuts yield of Hanwoo beef

^{i , #} , Kim Margarette C. Nogoy ^{2 , #} , Hwa-Eun Jeon ¹ , Seung-Ju Han ¹ , Hee-Chan Woo ⁱ , Sung-Min Heo ¹ , Hyoung Ki Hong ^two , Jae-Ik Lee ^{ane , two} , Dong Hoon Lee ^{3 , *} , Seong Ho Choi ^{two , *}

Author Information & Copyright ▼

¹Korea Institute for Creature Products Quality Evaluation, Sejong 30100, Korea

ⁱⁱDepartment of Animal Science, Chungbuk National University, Cheongju 28644, Korea

³Department of Biosystems Technology, Chungbuk National University, Cheongju 28644, Korea

^*Corresponding author: Dong Hoon Lee, Department of Biosystems Engineering, Chungbuk National University, Cheongju 28644, Korea. Tel: +82-43-261-2579, Email: leedh@cbnu.air-conditioning.kr

^*Respective writer: Seong Ho Choi, Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. Tel: +82-43-261-2544, E-mail: seongho@cbnu.ac.kr

^# These authors contributed every bit to this work.

© Copyright 2022 Korean Society of Animal Scientific discipline and Engineering science. This is an Open-Access commodity distributed under the terms of the Creative Eatables Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted not-commercial use, distribution, and reproduction in whatever medium, provided the original work is properly cited.

Received: Nov 08, 2021; Revised: Dec thirteen, 2021; Accustomed: Dec 22, 2021

Published Online: Jan 31, 2022

Abstract

This written report was conducted to evaluate the relationship amidst market place weight, slaughter age, yield grade, and key cut yield in Hanwoo. A total of 403 Hanwoo (Korean native cattle) was assessed for carcass traits such equally carcass cold weight, backfat thickness, ribeye expanse, dressing percentage, yield index, and marbling score. The production yield of the individual major primal cuts of Hanwoo beef was likewise measured. Carcass common cold weight, ribeye area, and backfat thickness, which touch meat quality increased with increased market weight (p < 0.05). The product yield of the x major primal cuts also increased with increased market weight (p < 0.05). In terms of slaughter age, carcass cold weight, ribeye surface area, and backfat thickness all increased from 25 months to 28–29 months, and the production yield of all prime number cuts also increased with increasing slaughter age. Co-ordinate to the meat yield class, carcass cold weight and backfat thickness increased from grade A to grade C, although the ribeye expanse was not affected. The combined findings of the written report 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 all-time quality and quantity form of Hanwoo beef. All the same, the positive correlation of carcass common 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 direction of cattle with improved genetic and convenance method of Hanwoo to increase the production yield of the major prime cuts of Hanwoo beef.

Keywords: Hanwoo; Carcass traits; Market weight; Slaughter age; Yield grade; Correlation

---

INTRODUCTION

The Korean beef industry is one of the many developed countries that has been long showing trends into marketing individual muscle cuts for consumption [1,2]. In Due south Korea, Hanwoo beef is divided into x primal cuts and 39 minor beef cuts according to guidelines of labeling and division of beef and pork meat in Korea [three]. A study on the chemical composition and meat quality traits of the 10 primal cuts showed that tenderloin, loin, sirloin, and ribs had the highest overall acceptability [4], and Seo et al. reported that carcass length and the 7th to 8th thoracic vertebrae girth showed to be the almost important traits affecting primal cut yields [v]. These recent studies have shown that meat quality and carcass yield traits differ according to the primal cuts. Nether the Korean meat market, meat quality and carcass yield are the main drivers that influence marketing price in which the latter greatly affects the profits in beefiness meat.

The Hanwoo feeding program is heavily reliant on a high-free energy feed ration from half-dozen to 29 months of age, and it has been reported that a 29-month sometime endpoint is the suitable economical feeding period for Hanwoo [vi]. However, due to need for increased marbling scores (MS), livestock farmers have increased the slaughtering age of Hanwoo from 30.2 months in 2009 to 32.v months in 2014 [vii]. MS and carcass weight steadily increased with the increasing historic period of slaughter: 26, 28, and 30 months [8]. In some instances such as when meat market prices are depression, farmers extend the feeding by ordinarily the optimum marketplace weights of the cattle. The market place weight of Hanwoo has increased from 425 kg in the early 1980s [9] to 694 kg in 2011 [x]. The average feeding cost of Hanwoo has also increased from ii,170,000 won/head in 2010 to two,982,000 won/head in 2016 [11]. The extension of the feeding menstruum along with the aggrandizement in feed prices poses an economic challenge to livestock farmers and consumers alike.

In this regard, it is indispensable to recognize the influence of market weight and slaughter age of Hanwoo to prime number cuts yields of Hanwoo beef and to empathise the relative importance of the human relationship between carcass traits and yield grade. Therefore, the objective of this study was to mainly determine the influence of market weight, slaughter historic period, and yield grade on the yield of 10 primal cuts and economic carcass traits. In addition, the correlation of the carcass traits with the yield of the fundamental cuts was analyzed to better sympathize the contributing factors that affect the economical carcass characteristics of Hanwoo.

MATERIALS AND METHODS

Animal management

A total of 403 Hanwoo steers (Korean native cattle) at age of 24 to 35 months was slaughtered at iii slaughterhouse locations: Nonghyup Eumseong Livestock Products Market, Nonghyup Bucheon Livestock Products Market, and Hyupshin Foods from April to July 2021. The commercial slaughter of the Hanwoo steers followed the guidelines of the Korean Animal Protection Law (Article 6), and the Livestock Sanitation Command Act Law (Annex I).

Carcass characteristics evaluation and prime cuts yield measurement

Live weight of the Hanwoo cattle was measured for each head before slaughter after existence shipped from the farm to each shambles. After 24 h post-mortem in a common cold room (ane°C), carcass common cold weight (CCW) was measured and dressing pct was calculated, and the left side of the carcass was ribbed between the thoracic vertebra and the beginning lumbar vertebra to measure the backfat thickness (BFT), ribeye area (REA), and the quality traits. BFT was measured over the medial third part of the REA. The area of the ribeye was adamant at the surface of the cut using a standard filigree. Marbling was scored in the REA from 1 as rare to nine as abundant according to the standard [12,thirteen]. Yield grade was determined by the CCW, adjusted BFT, and the REA.

The yield index was calculated by the following equation:

$$\text{Yield index}=\frac{\left(11.06398-\left[\mathrm{ane.25149}\times \text{Backfat thickness}\left(\text{mm}\right)\right]+\left[0.28293\times \text{Ribeye area}\left({\text{cm}}^2\right)\right]+\left[0.54768\times \text{Carcass cold weight}\left(\text{kg}\right)\right]\right)}{\left(\text{Carcass cold weight}\left(\text{kg}\right)\times 100\right)}$$

After measuring the carcass yield traits and grading the yield, the carcasses were dissected into x major primal cuts co-ordinate to guidelines of labeling and division of beef and pork meat in Korea [3]. The weight was measured after sampling the 10 primal cuts (tenderloin, sirloin, striploin, chuck, shoulder, lesser circular, top round, brisket, shank, and rib) from which all visible fat and bone were separated and weighed.

Statistical analysis

Marketplace weight, slaughter age, and yield grade as functions of each carcass traits (CCW, REA, BFT, yield index, dressing per centum, MS, meat yield, fat yield, and bone yield) were tested past analysis of variance using a general linear model (GLM) performed using SAS [14]. Significance levels of the least square mean for each trait were separated by probability at a v% level. Correlation analysis of the slaughter age, market weight, and of each carcass weight to the primal cut of the Hanwoo was estimated through Pearson'south correlation. Multi regression assay was performed to make up one's mind how much the economic carcass traits affect the 10 primal cutting yields, and semi-partial analysis was used to indicate the contribution.

RESULTS AND DISCUSSION

Carcass yield traits and primal cut yield according to market weight

Information technology is important to brand a conscientious determination on the market weight of the Hanwoo or whatever breed of beef cattle due to its confounding effect on beef quality, yield grade, and economical aspects. Changes in the economic carcass characteristics according to the market weight of Hanwoo beef were shown in Table 1. Results showed that the CCW, REA, and BFT increased as the market weight of the Hanwoo increased (p < 0.05). Consequently, the meat yield index (MYI) tended to subtract as the market weight increased (p < 0.05). The findings in the MYI of the present study were similarly observed in a previous study which reported that in that location was a significant decrease in the yield index of the Hanwoo as the market weight increased [15,16]. The tendency of the market weight to reduce MYI could be due to the increased BFT in this study. The increase in BFT could directly increment the market weight of Hanwoo but could besides cause an indirect subtract in the MYI of the beef cattle. Equally evidenced, the everyman marketplace weight (650 kg) showed the everyman BFT (9.83) and the highest MYI (62.53). The dressing percentage observed in this study ranged from 58.65 to 59.forty. Although the observed dressing percentage in this study was lower than the optimized 60.64 dressing percent reported [17], at that place were no meaning differences observed among the different market place weights of the Hanwoo. In terms of marbling, the MS of Hanwoo beefiness increased significantly with increasing market weight. The highest MS of 3.96 was observed in Hawoo with the market weight of 851 kg < and the lowest MS of 3.35 was observed in Hanwoo with the market weight of 650 kg >. In the recent review of Park et el. [18], although the highest market weight reported was 591kg, it was reported that the MS mostly increased with market weight in several breeds of cattle. The overall yield in terms of the whole prime cuts, fat weight, and bone weight was observed to significantly increase with market weight (p < 0.05) consistent with the previous study of Kim et al. [19]. More specifically, the lowest primal cuts yield of 247.65 kg was observed at the lowest market weight (650 ≥ kg) and the highest yield of 335.32 kg was observed at the highest marketplace weight (851 ≤ kg). Fat weight yield ranged from 73.05 kg to 132.49 kg, whereas bone yield ranged from 37.58 kg to 49.93 kg.

Table 1. To the lowest degree square means (±SD) of carcass traits co-ordinate to Hanwoo market place weight

Carcass traits	Market weight (kg)
	650 ≥ (n=23)	651–700 (n=69)	701–750 (n=88)	751–800 (n=113)	801–850 (due north=63)	851 ≤ (due north=47)
Slaughter age (month)	28.83±3.01cd	28.23±2.71d	29.83±2.66abc	29.62±2.33bc	thirty.24±2.41ab	30.79±2.28a
Carcass cold weight (kg)	367.43±fifteen.78f	397.72±14.49e	425.64±15.90d	458.56±17.25c	490.95±15.lb	529.36±25.86a
Ribeye surface area (cm2)	78.78±5.68d	84.43±7.57c	87.14±7.58c	91.93±8.21b	93.4±7.11ab	95.77±eight.03a
Backfat thickness (mm)	nine.83±4.90d	11.83±3.78c	12.82±four.65bc	xiv.19±4.80b	16.70±5.99a	17.19±5.83a
Yield index1)	62.53±i.69a	61.85±1.31b	61.42±1.49bc	61.01±1.46c	lx.16±1.63d	59.95±1.50d
Dressing percentage (%)	58.84±two.06	58.65±i.77	58.66±one.73	59.22±1.82	59.35±1.55	59.twoscore±1.63
Marbling score2)	3.35±1.xib	3.80±1.30ab	3.77±1.24ab	four.01±one.24a	4.08±1.08a	3.96±1.18a
Primal cuts yield (kg)	247.65±xi.15f	260.81±11.73e	277.23±12.72d	295.41±13.41c	311.44±fifteen.08b	335.32±19.10a
Fat yield (kg)	73.05±10.54f	88.69±ix.78east	96.78±14.64d	108.33±16.21c	123.nineteen±14.84b	132.49±18.27a
Bone yield (kg)	37.58±2.42d	38.93±3.28d	41.62±3.35c	44.28±4.30b	45.45±three.24b	49.93±5.36a

Download Excel Table

The changes in the yield of the individual Hanwoo prime number cuts according to market weight were presented (Tabular array ii). The average primal cuts yield was 5.forty to 6.84 kg for tenderloin, 29.81 to 39.99 kg for sirloin, 7.45 to 10.06 kg to strip loin, 13.eighteen to 18.64 kg for chuck, 21.56 to 28.29 kg for shoulder, 20.xix to 26.54 kg for the bottom round, 30.96 to 41.53 kg for top round, 39.23 to 52.46 kg for the brisket, 18.xc to 23.29 kg for the shank, and 58.82 to 85.06 kg for ribs. The yield of the private primal cut consistently increased equally the market weight of Hanwoo increased (p < 0.05). It was generally expected that the carcass traits and the yield of the individual cardinal cut increased with market place weight. Heavier beef cattle produce heavier carcass weight, consequently resulting in heavier lean meat (prime cuts), fat and bone yield, larger ribeye area, thicker backfat, and accordingly tending to lower the yield index. Equally higher quality course is expected from heavier carcasses with thicker backfat and larger ribeye areas, a higher market place weight of Hanwoo could result in a better beefiness quality grade. Some studies reported that carcasses with larger ribeye areas resulted in a lower Usa Section of Agriculture (USDA) quality form [20,21], just a high positive correlation in marketplace weight, marbling, and REA was found according to the Hanwoo grading system [12]. Slaughtering at the weight of 651–700 and 701–750 at slaughtering age of 28.23 and 29.83 months, respectively, might be desirable to achieve the all-time quality and quantity grade of Hanwoo beef.

Table 2. Least square means (±SD) of ten major primal cuts yields according to Hanwoo market weight

Item	Marketplace weight (kg)
	650 ≥ (n=23)	651–700 (n=69)	701–750 (n=88)	751–800 (northward=113)	801–850 (n=63)	851 ≤ (n=47)
Tenderloin (kg)	5.xl±0.35due east	5.52±0.37east	5.89±0.51d	vi.12±0.47c	6.41±0.50b	half-dozen.84±0.55a
Sirloin (kg)	29.81±2.29f	31.53±2.57eastward	33.31±two.40d	35.75±two.48c	37.63±2.59b	39.99±2.93a
Strip loin (kg)	7.45±0.58f	7.90±0.68eastward	eight.35±0.75d	8.96±0.82c	9.47±0.81b	x.06±0.84a
Chuck (kg)	13.xviii±1.41d	thirteen.84±1.53d	fourteen.75±1.91c	16.14±i.78b	xvi.79±1.76b	18.64±ii.27a
Shoulder (kg)	21.56±1.39f	22.28±i.39e	23.66±one.lxxd	25.22±1.90c	26.41±1.93b	28.29±two.fiftya
Bottom round (kg)	20.19±ane.xiiif	21.02±1.48e	22.08±1.78d	23.55±1.97c	24.63±1.87b	26.54±ii.32a
Top round (kg)	30.96±two.09f	32.26±2.08due east	34.54±ii.57d	36.86±2.95c	38.91±2.55b	41.53±ii.91a
Brisket (kg)	39.23±iii.70f	xl.79±iii.seventye	43.65±three.45d	45.75±3.93c	48.00±4.360b	52.46±4.80a
Shank (kg)	18.90±2.05d	19.28±ii.02d	20.21±1.71c	20.99±1.92c	21.83±ii.32b	23.29±2.68a
Rib (kg)	58.82±4.09f	64.17±3.86eastward	68.51±iv.76d	73.69±5.08c	78.99±5.61b	85.06±7.40a

Download Excel Table

Carcass yield traits and primal cutting yield according to slaughter age

Changes in the economic carcass characteristics according to the slaughter age of Hanwoo beef were shown in Table 3. Results showed that the market weight and CCW increased from 25 months to 30–31 months simply there were no changes observed in both the marketplace weight and CCW from 30–31 months to 34 months. Similar to the report of Yoon et al. [22], the CCW has stopped progressing after reaching 28 months of historic period. The REA increased from 25 months to 26–27 months just has stopped increasing upon reaching 28–29 months. The BFT has shown consistent thickness measurement from 25 months to 32–33 and has slightly increased at the age of 34 months or older. In the Japanese blackness cattle, a like observation was institute where the CCW, REA, and BFT did not show significant differences at slaughter ages of 30 to 34 months of age [23]. The overall prime number cuts yield and the fat yield increased from 25 months to 28-29 months and accept stopped progressing from then to 34 months. Bone yield, on the other hand, increased from 25 months to 26–27 months and kept a steady yield from and then to 34 months. The changes in the lean meat production of the private primal cuts of Hanwoo beef according to slaughter age were shown in Table 4. The average primal cuts yield was 5.49 to 6.34 kg for tenderloin, 31.43 to 36.58 kg for sirloin, 7.86 to 9.08 kg to strip loin, 13.92 to xvi.35 kg for chuck, 22.37 to 25.67 kg for shoulder, xx.93 to 24.08 kg for the lesser round, 31.70 to 37.71 kg for top circular, xl.88 to 45.94 kg for the brisket, eighteen.93 to 21.46 kg for the shank, and 67.09 to 72.43 kg for ribs. Information technology can be establish in this result that the yield of prime cuts tenderloin, sirloin, shoulder, bottom round, and pinnacle round continuously increased from 25 months to 34 months. Strip loin, chuck, brisket, shanks, and ribs increased from 25 months to 26–27 months and kept a steady lean meat yield from and then on to 34 months. In terms of marbling quality, the MS recorded in this report according to slaughter age ranged from 3.47 to four.01 and there were no significant differences observed among the different slaughter ages of the Hanwoo beef. Reverse to studies, the MS generally increased with slaughter age in Korean cattle [xviii]. The MS of Korean steers increased from 6.0 to 7.06 at 26 to 31 months of slaughter age while the MS of the Korean beef cattle regardless of sex increased iv.nine to 5.7 at 26 to 35 months of slaughter historic period [24]. Summing upwardly, the carcass yield traits of Hanwoo beefiness such as market weight, CCW, REA, BFT, overall and individual prime cut yield, fat weight, and bone weight progressed until at the age of 27 to 28 months. As evidenced past the carcass yield traits and the comparable MS amid different slaughter ages, this written report suggests that there was no negative impact at slaughtering Hanwoo beefiness cattle at a immature age. Reducing the slaughter age to 28 months which is 4.5 months shorter than the normally practiced slaughter historic period of 32.v months [vii,eleven] showed the best results of carcass yield traits without compromising the quality of marbling of Hanwoo beef. The slaughter age at 28 months would be economically sufficient as the carcass yield traits and the individual prime cut yield was consistently the aforementioned across all slaughter historic period from 28 to 34 months. Studies by Yoon et al. [22] and Kim et al. [25] also suggested that at 28 and 29-calendar month old endpoints, respectively, is a suitable slaughter age for Hanwoo. In add-on, information technology was reported that the optimum slaughter age for Korean cattle to give the highest profit was 28 months irrespective of the gender of the animals [eighteen,26].

Tabular array 3. Least square means (±SD) of carcass traits according to slaughter age

Trait	Slaughter age (calendar month)
	25 ≥ (due north=15)	26–27 (northward=87)	28–29 (n=96)	30–31 (n=106)	32–33 (n=71)	34 ≤ (due north=28)
Market place weight (kg)	687.xiii±54.27c	738.11±65.87b	751.92±seventy.22ab	777.99±74.82a	781.51±74.la	779.86±76.06a
CCW (kg)	405.40±36.95c	435.46±41.53b	444.55±46.ivab	460.62±47.78a	459.49±49.64a	460.14±51.54a
REA (cm2)	84.67±9.01b	xc.43±viii.62a	89.39±9.89a	89.40±7.86a	89.75±9.62a	89.75±seven.22a
BFT (mm)	12.53±4.94b	13.14±4.83b	13.28±4.97b	14.xl±v.43ab	fourteen.66±v.29ab	xvi.43±vii.26a
Yield index1)	61.59±1.71a	61.47±1.53ab	61.28±ane.51ab	threescore.85±1.68abc	lx.80±1.54bc	60.38±2.13c
DP (%)	58.96±1.31	58.99±1.66	59.08±one.72	59.xx±one.85	58.75±1.86	58.94±1.90
Marbling score2)	3.47±0.99	3.94±1.twoscore	three.77±1.xix	3.95±1.18	4.01±1.18	3.79±i.07
PCY (kg)	262.89±21.32c	283.47±26.20b	288.84±28.xiab	294.66±26.55ab	294.85±28.xcab	298.14±31.49a
Fat yield (kg)	94.22±eighteen.72c	99.99±17.75bc	101.99±xx.87abc	111.76±23.45a	109.90±21.87ab	106.83±23.84ab
Bone yield (kg)	38.96±3.35b	42.xiii±5.03a	43.39±5.28a	43.76±4.76a	44.13±4.63a	44.30±six.95a

Download Excel Table

Table 4. Least square ways (±SD) of 10 major cardinal cuts yields according to slaughter age

Item	Slaughter historic period (month)
	25 ≥ (due north=15)	26–27 (n=87)	28–29 (due north=96)	thirty–31 (northward=106)	32–33 (n=71)	34 ≤ (due north=28)
Tenderloin (kg)	5.49±0.39c	5.98±0.threescoreb	6.01±0.63b	6.12±0.61ab	6.12±0.61ab	6.34±0.seventya
Sirloin (kg)	31.43±2.88c	34.32±3.60b	34.62±3.89b	35.35±three.48ab	35.63±4.27ab	36.58±three.65a
Strip loin (kg)	7.86±0.62b	8.61±0.96a	eight.76±1.18a	viii.79±1.00a	nine.00±ane.08a	nine.08±1.07a
Chuck (kg)	13.92±i.72b	15.22±ii.41a	15.64±2.22a	fifteen.99±ii.13a	15.84±2.59a	16.35±two.92a
Shoulder (kg)	22.37±1.71c	24.09±ii.65b	24.62±2.71ab	25.16±2.35ab	25.03±ii.68ab	25.67±3.35a
Bottom circular (kg)	20.93±i.50c	22.67±2.51b	23.16±2.58ab	23.26±ii.43ab	23.5±2.63ab	24.08±two.91a
Summit round (kg)	31.70±ii.98c	35.45±3.93b	35.81±3.91b	36.61±iii.78ab	36.78±four.12ab	37.71±4.fourteena
Brisket (kg)	xl.88±4.13b	43.95±5.12a	45.74±5.24a	45.83±5.27a	45.70±5.44a	45.94±half dozen.15a
Shank (kg)	18.93±1.81b	20.72±2.32a	20.63±2.41a	xx.97±2.32a	21.05±2.39a	21.46±ii.94a
Rib (kg)	67.09±8.48b	70.22±7.86ab	71.43±8.37a	74.29±eight.95a	73.75±9.41a	72.43±9.42a

Download Excel Table

Carcass yield traits and primal cut yield according to yield grade

The Korean grading arrangement of meat yield consists of three grades: A, B, C grades depending on the MYI computed from REA, BFT, and CCW, and with grade A as the highest. Changes in the economic carcass characteristics according to the yield class of Hanwoo beef were shown in Table 5. The CCW and BFT were found to decrease equally the grade increased (p < 0.05), while the REA did not show a significant divergence with yield grade. The MYI increased with increasing yield grade in which grades A, B, and C have shown yield index of 63.21, 61.44, and 58.99, respectively. The combination of increased CCW and BFT, and decreased yield index was consistent with the findings of the previous studies [27-29]. The dressing percentage was highest in form C at 59.77 (p < 0.05) and there was no difference betwixt grades A and B. The primal cuts yield was lowest at 277.74 kg in grade A. The fat yield increased significantly every bit the form decreased (p < 0.05), while the bone yield did not differ in yield grades. Most importantly, the market weight of grades A, B, and C were 708.27 kg, 757.54 kg, and 800.11 kg, showing an increasing trend with decreasing grades (p < 0.05). Slaughter age past yield course was 28.58 months for form A, 29.68 months for grade B, and 30.17 months for course C, in which course A was establish significantly higher than B and C. Similarly, slaughter age of 929.ane days for Course A, 940.7 days for Class B, and 961.four days for Form C was reported past Yoon et al. [22]. These results signify that prolonging the slaughter age could lower the yield grade of Hanwoo. Information technology has been reported that the boilerplate slaughtering age in the Hanwoo manufacture has shifted from 30.two months in 2009 to 32.5 months in 2014, and this extension of feeding catamenia has shown a decrease in the rate of yield grade A from 43% in 2003 to 26.i% in 2015 [7]. Hence, establishing the slaughter age to 28–29 months could avert lowering the yield form of Hanwoo. The changes in the lean meat production of the individual fundamental cuts of Hanwoo beefiness co-ordinate to yield grade take been shown in Table 6. Among the ten central cuts of Hanwoo beef, tenderloin, striploin, chuck, shoulder, and bottom round did not differ co-ordinate to yield grade. Yield grades B and C have shown significantly college production of prime cuts sirloin, top round, and brisket. Yield grade C, on the other paw, has shown higher production of shank and ribs than the other two yield grades. It can be implied that increased production of shank and ribs could lower the yield grade of Hanwoo. In addition, increased product of sirloin, top round, and brisket could requite Hanwoo a yield grade of B and C.

Table v. To the lowest degree square means (±SD) of carcass traits according to yield class

Trait	Yield grade
	A (n=74)	B (n=215)	C (northward=114)
Market weight (kg)	708.27±60.91c	757.54±66.31b	800.11±74.46a
Age of slaughter (calendar month)	28.58±2.41b	29.68±2.56a	thirty.17±2.69a
Carcass cold weight (kg)	414.18±37.79c	445.65±42.48b	478.19±46.86a
Ribeye expanse (cm2)	89.43±9.69	89.35±8.86	89.92±8.xl
Backfat thickness (mm)	7.82±ii.03c	12.fifty±two.xiiib	20.76±3.94a
Yield alphabetizeane)	63.21±0.56a	61.44±0.61b	58.99±i.07c
Dressing percentage (%)	58.48±one.76b	58.81±1.61b	59.77±i.82a
Marbling score2)	3.53±i.15b	3.88±1.39a	4.fourteen±0.79a
Primal cuts yield (kg)	277.74±25.13b	290.32±27.27a	297.nineteen±29.47a
Fat yield (kg)	83.07±12.35c	101.76±15.19b	127.35±17.86a
Bone yield (kg)	43.09±4.93	43.21±5.43	43.39±iv.77

Download Excel Table

Table half-dozen. Least square means (±SD) of 10 major primal cuts yields according to yield form

Item	Yield grade
	A (n=74)	B (n=215)	C (n=114)
Tenderloin (kg)	5.97±0.58	6.10±0.65	6.04±0.60
Sirloin (kg)	33.78±3.72b	34.90±3.64a	35.78±4.11a
Strip loin (kg)	8.58±1.05	8.78±1.02	eight.86±1.14
Chuck (kg)	xv.xxx±2.34	fifteen.79±two.31	fifteen.67±2.52
Shoulder (kg)	24.23±2.58	24.73±two.71	24.97±ii.68
Bottom round (kg)	23.04±ii.40	23.03±2.58	23.34±ii.69
Top round (kg)	35.44±iii.62b	35.ninety±four.00ab	36.89±4.23a
Brisket (kg)	43.41±5.02b	45.64±v.20a	45.55±five.73a
Shank (kg)	20.29±1.87b	20.61±2.42b	21.51±ii.56a
Rib (kg)	65.36±6.lxxxc	72.47±7.88b	76.25±nine.12a

Download Excel Table

Correlation of carcass yield traits with key cuts yield

The distribution of musculus, fat, and bone change as the cattle mature over time. Factors affecting the fat degradation and distribution of tissue such every bit gender, breed, and energy partitioning have been identified and established years ago [30,31] but few accept studied the tissue distribution to dissimilar parts of the cattle. The simple correlation betwixt the carcass traits and the primal cuts yield was shown in Table 7. The correlation coefficients betwixt the slaughter historic period and the ten key cuts were 0.14 to 0.23 indicating a low significant positive correlation (p < 0.001). Market place weight correlation amidst the ten central cuts was observed highest in the ribs at 0.84 followed by sirloin and top round at 0.77, shoulder at 0.75, strip loin and bottom round at 0.72, brisket at 0.70, tenderloin and chuck at 0.67, and the lowest in shank at 0.55 (p < 0.001). The correlation of CCW among the x key cuts was observed highest in the ribs and sirloin (0.89 and 0.81) followed by top round, shoulder, and strip loin (0.78, 0.77, 0.75) which is consistent with previous reports [5,24]. The BFT did non evidence a significant correlation with tenderloin, chuck, and shoulder, and showed a depression significant positive correlation to the other seven primal cuts (0.11 to 0.42). The highest positive correlation of the REA was observed in striploin at 0.71 and sirloin at 0.63 (p < 0.001). The dressing pct showed a significant positive correlation ranging from 0.19 to 0.44 with all the x primal cuts of Hanwoo beefiness (p < 0.001), while the yield alphabetize showed a significant negative correlation with all the ten primal cuts except tenderloin, chuck, and lesser round. Amongst the factors determining the Hanwoo meat quality, the MS showed a pregnant positive correlation with the sirloin at 0.21 (p < 0.001), strip loin at 0.15 (p < 0.001), and ribs at 0.17 (p < 0.01). Amongst the ten primal cuts, tenderloin, sirloin, strip loin, and ribs accept shown the highest overall acceptability due to their increased fat content and tenderness [4]. Generally, these prime cuts price the nigh among other prime number cuts. Rib prime number cut is notable for its high marbling, tenderness, and distinctive flavour while the loin parts (tenderloin, sirloin, striploin) located directly behind the ribs are not heavily used therefore, has increased tenderness. Past increasing the market weight and age of the Hanwoo, CCW and REA of tenderloin were significantly increased. Past increasing the market weight and historic period of the Hanwoo, CCW, REA, and BFT of sirloin and striploin were increased. However, the increased BFT for the two prime cuts reduced the MYI of the respective cuts. In terms of marbling, marketplace weight and historic period were positively correlated with MS in sirloin and striploin. The MS of the rib prime cut was also positively related with market place weight and age. The rib prime number cut was likewise the most positively correlated with slaughter historic period, market weight, CCW, REA, and BFT. The highly positive correlation of BFT with rib prime number cut consequently showed the highest negative correlation of MYI. Altogether, increasing the marketplace weight and age in sirloin, strip loin, and rib prime cuts could increase CCW, REA, BFT, and dressing percentage but could decrease MYI. Hence, it is important to make up one's mind the optimum marketplace weight and slaughter age at which the best meat yield is produced which in this study is suggesting at 28 months. Nevertheless, the MS of the sirloin, strip loin, and ribs increased with increasing slaughter age and time. Slaughter historic period and market weight showed a positive correlation to these four cuts indicating that increasing product yield of tenderloin, sirloin, strip loin, and the ribs could be managed by prolonged growth of Hanwoo. Increasing the beef quality of sirloin, strip loin, and ribs every bit afflicted by marbling can be managed by increasing slaughter historic period and market weight as shown in the correlation analysis result.

Tabular array 7. Correlation coefficients between carcass traits and Hanwoo central cuts yield

Trait	Tenderloin (kg)	Sirloin (kg)	Strip loin (kg)	Chuck (kg)	Shoulder (kg)	Bottom round (kg)	Top round (kg)	Brisket (kg)	Shank (kg)	Rib (kg)
Slaughter historic period (month)	0.xx***	0.22***	0.18***	0.17***	0.21***	0.20***	0.23***	0.xvi***	0.14**	0.17***
Market weight (kg)	0.67***	0.77***	0.72***	0.67***	0.75***	0.72***	0.77***	0.lxx***	0.55***	0.84***
Carcass cold weight (kg)	0.70***	0.81***	0.75***	0.69***	0.77***	0.73***	0.78***	0.73***	0.55***	0.89***
Backfat thickness (mm)	0.02	0.20***	0.16***	0.06***	0.09	0.05	0.12*	0.11*	0.xv**	0.42***
Ribeye area (cm2)	0.50***	0.63***	0.71***	0.47***	0.52***	0.56***	0.55***	0.46	0.36***	0.45***
Dressing percentage (%)	0.30***	0.37***	0.32***	0.27***	0.30***	0.25***	0.26***	0.32***	0.19***	0.44***
Yield index	−0.04	−0.nineteen***	−0.eleven*	−0.08	−0.12*	−0.06	−0.13**	−0.xv**	−0.16**	−0.47***
Marbling score1) (no.)	−0.04	0.21***	0.15**	−0.04	−0.04	−0.07	−0.02	−0.07	−0.04	0.17***

Download Excel Table

Multiple regression analysis

The regression analysis and the contribution of carcass traits according to central cuts yield were shown in Table 8. The regression coefficients by carcass traits that touch the production of prime cuts of beef showed that all x prime cuts showed positive regression coefficients with CCW and negative regression coefficients with BFT. The REA also showed a positive regression coefficient in all prime cuts except the ribs. These findings imply that CCW and REA positively affect the yield of the prime cuts of Hanwoo beef while the BFT negatively affects the key cut yield of the Hanwoo beef. In terms of a contribution analysis, the highest contribution predicting the product yield of all the prime cuts of Hanwoo beefiness was observed in CCW amidst the carcass traits. The contribution assay implies that CCW contributes as a driving factor in measuring the yield of the prime cuts. The CCW could highly affect the meat yield measurement of the ten prime cuts. Taken together, CCW, BFT, and REA were relevant factors in the production of the ten primal cuts of the Hanwoo.

Table eight. Multiple regression analysis and contribution of carcass traits and primal cuts of Hanwoo

Dependent variable	Independent variable				R 2	Contribution (%)
	Intercept	CCW (kg)	BFT (mm)	REA (cmii)		CCW (kg)	BFT (mm)	REA (cm2)
Tenderloin (kg)	1.18639	0.01042	−0.04346	0.00889	0.61***	75.17	22.53	ii.thirty
Sirloin (kg)	−0.16619	0.06123	−0.13913	0.10673	0.74***	82.eighteen	7.31	10.51
Strip loin (kg)	−1.15726	0.01357	−0.03729	0.04861	0.71***	59.87	vii.eighty	32.34
Chuck (kg)	−2.1031	0.03897	−0.14236	0.02521	0.57***	fourscore.15	18.44	1.41
Shoulder (kg)	2.49694	0.04843	−0.16563	0.03104	0.69***	82.04	sixteen.54	i.42
Bottom round (kg)	i.656	0.04233	−0.16392	0.05302	0.66***	75.fifty	19.52	iv.98
Peak circular (kg)	1.96606	0.07005	−0.21784	0.06382	0.69***	83.22	thirteen.87	2.91
Brisket (kg)	4.66717	0.09262	−0.27806	0.03161	0.59***	86.eighteen	13.39	0.42
Shank (kg)	7.00651	0.02923	−0.06035	0.01698	0.32***	91.94	6.76	1.31
Rib (kg)	1.26539	0.16837	0.01077	-0.0535	0.79***	99.57	0.01	0.42

Download Excel Table

Determination

CCW, REA, and BFT all increased as the market place weight increased, and the MYI increased as the market weight decreased. The production yield of all prime cuts increased with increasing market weight. In terms of slaughter age, CCW, REA, and BFT all increased from 25 months to 28 months, and the production yield of all prime cuts likewise increased with increasing slaughter age. Co-ordinate to the meat yield grade, CCW and BFT increased from form A to class C, although the REA was not affected. The combined findings of the written report advise that slaughtering Hanwoo at the weight of 651-700 kg and 701-750 and age of 28.23 and 29.83 months might exist desirable to reach the best quality and quantity grade of Hanwoo beef. Withal, the positive correlation of CCW and BFT, and the negative correlation of the yield alphabetize according to key cuts yield indicated that it is necessary to couple the slaughtering direction of cattle with improved genetic and convenance method of Hanwoo to increase the production yield of the major prime cuts of Hanwoo beef.

Competing interests

Funding sources

Acknowledgements

This report was funded by the Korea Institute for Creature Products Quality Evaluation and past the National Inquiry Foundation in Korea (grant number: NRF-2018R1D1A3B07048219).

Availability of information and material

Authors' contributions

Ideals approval and consent to participate

REFERENCES

1.

Hwang YH, Kim GD, Jeong JY, Hur SJ, Joo ST. The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Sci. 2010; 86:456-61

2.

Jeremiah LE, Gibson LL, Aalhus JL, Dugan MER. Cess of palatability attributes of the major beefiness muscles. Meat Sci. 2003; 65:949-58

three.

inistry of Food and Drug Safety. Method for labeling and division of beef and pork meat. Cheongju: Ministry of Food and Drug Safety. 2014; Notice No p. 2014-116

iv.

Jung EY, Hwang YH, Joo ST. Chemical components and meat quality traits related to palatability of ten primal cuts from Hanwoo carcasses. Korean J Nutrient Sci Anim. 2015; 35:859-66

5.

Seo HW, Van Ba H, Seong PN, Kim YS, Kang SM, Seol KH, et al. Relationship between torso size traits and carcass traits with central cuts yields in Hanwoo steers. Anim Biosci. 2021; 34:127-33

6.

MFAFF [Ministry for Nutrient, Agronomics, Forestry, and Fisheries]. Processing standard for meat products act: grading, fabrication and cutting of beef carcass. Seoul, Korea: Ministry for Food, Agriculture, Forest and Fisheries. 2007; p p. 82-82

7.

Korean Found for Beast Products Quality Evaluation. Almanac written report for creature products research [Cyberspace]. Korean Found for Animal Products Quality Evaluation. 2016[cited 2021 November 10]https://world wide web.ekapepia.com/home/homeIndex.do

8.

Chung KY, Chang SS, Lee EM, Kim HJ, Park BH, Kwon EG. Furnishings of high energy nutrition on growth performance, carcass characteristics, and blood constituents of terminal fattening Hanwoo steers. CNU J Agric Sci. 2015; 42:261-8

ix.

Park GB, Moon SS, Ko YD, Ha JK, Lee JG, Chang HH, et al. Influence of slaughter weight and sexual activity on yield and quality grades of Hanwoo (Korean native cattle) carcasses. J Anim Sci. 2002; 80:129-36

10.

Korea Institute for Animal Products Quality Evaluation. Marketing livestock and meat in the Korea. Examination and research report [Net]. Korea Institute for Animal Products Quality Evaluation. 2011[cited 2021 Nov x]http://www.ekapepia.or.kr

11.

Chung KY, Lee SH, Cho SH, Kwon EG, Lee JH. Current situation and futurity prospects for beef production in South Korea — a review. Asian-Australas J Anim Sci. 2018; 31:951-sixty

12.

Moon SS, Hwang IH, Jin SK, Lee JG, Joo ST, Park GB. Carcass traits determining quality and yield grades of Hanwoo steers. Asian-Australas J Anim Sci. 2003; xvi:1049-54

14.

SAS Establish. SAS/STAT ix.3 user'south guide. Cary, NC: SAS Institute. 2011

15.

Lee JM, Hah KH, Kim JH, Cho SH, Seong PN, Jung MO, et al. Study on the carcass yield grade traits and prediction of retail product weight in Hanwoo beef. Korean J Food Sci Anim. 2008; 28:604-nine

sixteen.

Kim DJ, Lee CW, Lee CY, Kim JB. The influence of carcass traits on carcass cost in mature Hanwoo cow. J Anim Sci Technol. 2010; 52:157-64

17.

Ríos-Utrera A, Cundiff LV, Gregory KE, Koch RM, Dikeman ME, Koohmaraie M, et al. Genetic assay of carcass traits of steers adapted to historic period, weight, or fat thickness slaughter endpoints. J Anim Sci. 2005; 83:764-76

18.

Park SJ, Beak SH, Jung DJS, Kim SY, Jeong IH, Piao MY, et al. Genetic, management, and nutritional factors affecting intramuscular fat deposition in beef cattle - a review. Asian-Australas J Anim Sci. 2018; 31:1043-61

xix.

Kim JH, Ba HV, Seong PN, Kim YS, Kang SM, Cho SH, et al. Carcass characteristics and primal cuts yields past live weight of Hanwoo steers in Gyeongbuk province. J Agric Life Sci. 2018; 52:151-67

20.

Boleman SL, Boleman SJ, Morgan WW, Hale DS, Griffin DB, Savell JW, et al. National Beefiness Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes. J Anim Sci. 1998; 76:96-103

21.

Miller MF, Kerth CR, Wise JW, Lansdell JL, Stowell JE, Ramsey CB. Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak. J Anim Sci. 1997; 75:662-7

22.

Yoon JH, Won JI, Lee KS, Kim JB, Lee JK. Interpretation of reasonable market calendar month of age for Hanwoo steer. J Anim Sci Technol. 2013; 55:405-16

23.

Iwamoto E, Oka A, Iwaki F. Effects of the fattening period on the fatty acid composition of fat deposits and free amino acid and inosinic acid contents of the longissimus muscle in carcasses of Japanese Black steers. Anim Sci J. 2009; 80:411-seven

24.

Lee SC, Choi HH, Shin JS, Kim KH, Oh YK, Cheon DW. Carcass characteristics and profitability analysis based on slaughter age of Hanwoo steers. J Anim Sci Technol. 2013; 55:315-23

25.

Kim KH, Lee JH, Oh YG, Kang SW, Lee SC, Park WY, et al. The optimal TDN levels of concentrates and slaughter age in Hanwoo steers. J Anim Sci Technol. 2005; 47:731-44

26.

Lee JG, Lee SS, Cho KH, Cho C, Choy YH, Choi JG, et al. Correlation analyses on torso size traits, carcass traits and primal cuts in Hanwoo steers. J Anim Sci Technol. 2013; 55:351-viii

27.

Cho H, Jung YB, Kim BD, Jung S, Seo Due south. Assessment of the effects of carcass traits and slaughter age on the carcass grades of Hanwoo steers based on the revised grading system of beef carcasses. J Agric Life Sci. 2020; 54:69-76

28.

Lee J, Choi Southward, Dang C, Kang SN, Kim Due north. The effect of carcass traits on economic values in Hanwoo. Korean J Food Sci Anim Resour. 2011; 31:603-8

29.

Rhee YJ, Jeon KJ, Choi SB, Seok HK, Kim SJ, Lee SK, et al. Prediction of carcass yield past ultrasound in Hanwoo. J Anim Sci Technol. 2003; 45:335-42

30.

Jones SDM. Carcass tissue yield and distribution in three biological types of cattle fed grain or forage-based diets. Tin can J Anim Sci. 1985; 65:363-74

31.

Patterson DL, Price MA, Berg RT. Patterns of musculus, bone, and fat accession in three biological types of feedlot bulls fed 3 dietary energy levels. Can J Anim Sci. 1985; 65:351-61

pattisondouncestably.blogspot.com

Source: https://www.ejast.org/archive/view_article?pid=jast-64-1-143

Share this post