Using carcase indicator cuts to predict boning room lean meat yield in l ambs, linked to traceability systems.

Summary

This study aimed to determine whether the weights of particular carcase primal cuts would provide a better prediction accuracy of lean meat yield than utilising Hot Carcase Weight (HCW) and GR tissue depth alone.
156 lambs were boned out using the boning room specifications from Hillsides boning room. Commercial cut weights and Hot Carcase Weight (HCW), GR tissue depth, and a dehydration factor were recorded. Saleable Meat Yield algorithms were derived for the key saleable products produced by the Hillside boning room.
Models utilising the weights of hind-limb components only demonstrated reasonable accuracy with R-squared and RMSE values ranging from 0.31 to 0.42, and 1.77 to 1.58 when incorporating all significant terms. When simplifying these models to only one measurable component for easier implementation into abattoirs, these values changed with R2between 0.22 to 0.27 and RMSE 1.86 to 1.80. For comparison, when HCW and GR tissue depth alone were used to determine yield they had an R2 of 0.11 and RMSE of 1.97.
The predictive models generated by this experiment have a greater accuracy when describing lean meat yield than HCW and GR making them a better descriptor of carcase composition.