------

W ~F810 W IIIII~IIIlI

wW 2 ~ ~ Iipound w ~11

11111125 1111114 1111116

MICROCOPY RESOLUTION TEST CHART NATIONAL BUREAU or 51ANDARDSmiddot1963middotA

~ 128 IIIII~ W shywW 2Iampi ~W

II11 ~ -- 18

II

11111125 11111_14 1111116

MICROCOPY RESOLUllON TEST CHART NATIONAL BUREAU Of STANDARDS-1963middotA

Technical Bulletin No 926 bull October 1946

Estinlation of the Composition 6f Beef Carcasses anel Cuts 1

B~ O G HANKINS seniolanilflal husbundnifln and PAur E HOWE2 principal chemist t1niTll~iJhls~andry Dhisioll Bure(1Il 0 Animal InciutrlJ Agricultural Res~arch tldlltlItstrrztwn J bull

CONTENTS

Pulttmiddot Hesllits-Continued PageIntroduction _________________ _ I Separable fut in relation to Ueview of litemture ______ ____ _ 2 ether extrntJt of carcllgts_ _ 13 Objectives of the w(lJmiddotk ____ _ 3 Relations of various factors Experimentnl material1l5cd____ _ 3 with chemical-composi-Procedure ___________________ _

4 tion factors of ninth- Results _________ __ _______ _ 7 tenth-eleventh-rib cut____ 13 Fatl1CfiH of ninth-tenthshy FatneS8 of dressed carcass

eleventh-rib cu t as related in relation to that of to that of standing-rib primary cuts____________ 17cut_____ bull ____________ _

7 Fatness of ninth-tenth-Relations of various factors eleventh-rib cut in relashy

with physieal-compogtition tion to that of otber cuts__ 18 factOrs of ninth-tenth- Summary____________________ 19 eleventh-rib cut________ _ 9 Literature eited_______________ 20

~ INTRODUCTION C

Btndiful of the development of meat animftls as affected by breeding lihd feqwng are primarily eoncerned with changts in fat deposit thC m~~lIlllr system and skelCtitl slrncturC The proportions of r~t Ieallot and bone at any given stnge of developm(nt are of interest t=o= the jtQOdll(CI packer r(tailcr ILncl (specially the consumer Fatshy11(55 a~ctamp greatly the Il((Cptability of ment to the consumer and it is well known lhat til( futtlning ptriod is the most costly phase of animal f((ciing It is importunt tlwrdort that rapid economical f1wthods fo[ estimating the physicni and e1Hmical (omposition of CUICllS8lS itlld cuts 1( uVllilnble to -o[klrs in the fitlet of livestock fwd m(at [(seareh

Th( most uc(urfite methocl for clptNmilling the composition of a meat lLuillliLl is to mlLke a ehemi(itl nllltlysis of the lntire body RftCl

bull I Received for [lniJlicatioll April 2 191() f 2 On military leave The authors give (redit to X R Elli R L Hiner W R K1LllfTrnan II K

ilcClure (l(~gigncd) J 11 Spnciola (resigneci) nnci K F -arner of the Bureau of Altimal Industrv fOT unah-tical work rend to Edul V SteCh also of the Dureuu for statisticul woik in connection with the study

1

2 LElCHNICAL liULLElpoundrN NO 026 U S ogPlmiddot OF AGiUCULLUHE

hlying first eliminoted the contents of the digestivQ tract and bladder PlObobly the next bcst method is to analyze the diessed calcltSS However either of those undertakings is time consl~ming and expeoshysive Conscqucntly lcscalCh workers have lon~ been interested in simplified methods that would Cuablc them to (stmlat( composition- at least its morc important components~with sttisfactory accuracy

REvmw OFLITEUA(ljHE

A f(gtw inVlslieuroiatorsmiddot illrCtogllition of this intprest nnd n(ed 1Iov(l worked 011 Uw problem nud several methods Idating to heef utVe bren devdopld ~lulmy (0)1 for eXlunple stnted thnt nssuming the fatshyfree animnl body to be coostnntin eomposilion Um dlrmicnl ~omposhysition of tile live ntlimn1 eould be estiInahd provided tlw (atlHss Wt

known rlOwbridgf and Moulton lCaltit(d tho eorHl11sion ns reported by Ltlsh (5) thut tIl( eomposition of UH Iwl(gt8nlo rib (nrt 5 mthm ndc(juntPly IPPI(scntld tilt (II(HSS This work by TIowblidge and MOlilton involved fat ns dltlnnilwd by (hemitltI Illttlns

Lush (5) nlfo l(poltNL that L1lf fnt eontpnt of the pntilc live stel (ould bp (stu)l((L from tlH drlssing (WICllIlnll by tit liSt of the following (((tmUon PN(pnlitg( of fnt in (lItir( livl itnimnl=1782X drpoundssiIlg ()(OJ(11l ruge-8llA O T1H (ocfIjrjtllt of eOlldation wns +O84plusmnO04 Fol (stimatiIlg tl) flIt (ontlnt of lhl livl nnimul from the pel((ntngt of (Iud fnt 111 OpoundI(I(ltI the following fquntion Plt1shyeCJltage of fltl in nlirf Ii ttIlirnlll=1455Xpl1efntngl oC tauI fut bns(I(l 011 livl wlight+519 In this iIlfttlll(( the (OITClntioll (~Oshy(Ji(ilnt WitS +OROplusmn OO~ TIll most 1(linbl( illdi(lttol of fatness of thn (utilmiddott nnimnl found by Lush WfiS tho pltl(entnge of fnl in thr ((Liblt pOlticn of tilt whOtitll-Iib (ul TIll tstill1ILtin Nluation WIlS IlS follows Pltr(Plllng( of fltt in IiVI IInimal = OuOJ X P(IC(ntagc of fitt in rih fltmiddotsil +t92 l1H1 I llntionship witS I(pllslnhd by til ~oltdnlion (olflililllt of +0987 plusmn 0003

Hoppe (1) I(portrd 011 tlJ( Ill1nlysis of dnta from 92 lnHlo to dpL())shymine the lllltlions that (ould 1)( IIgtNI fot lll( plldidion of thn physilul and eiHmicnl eomp()sition of til( lrnpty holtiv (I1Imiddot(ISS and Nlibl p()Jlioll oj U(I (iLI(IlSS from tItt iLnnlysis of fl rill (lIt llw whol(Sltl(shydh (ut and [liP dibh potlion thlllof as w(11 ilS till ninth-L(llthshyl1((lIth rib nile LIlt ciibl( portion of thnt (uL (I(l studird as iIlshydklltolS of both pitysitlll Hud e ttmi (Ill (omposi tion NlImPI Ol1~ 1lntiol1ships lIld lsLinlfltillg Iqlmlions iLtmiddotP prestlIltd In fmrnmnriziLshytion I( stittltS rOI (middotxnmplcmiddot tllill Ill( physkulcotnpositioll of the whole Ind LClihl( pollion o[ lilt wtolpmll-rih Imel lIinlh-l(nth-(middottmiddotVCllth-rih (lIh~ is highly (olrtlttlpd with lll( physicHI (ornposilion of til lmply body (Ul(flSS IIlId Id ibit portion or tillt lIU(USS The (otli1nt iOlls llt sJ)((ilLily high for till jJI(l 11 Iag( of rnl Liklwisl tltl Ct(micul composition of tll( whole lLwl dihll portion of till wlolpsnlp-rib (ut is highly lol1plnJd wit II tlw Ijllmilnl omposjtion of tht lrHpry body (llmiddot(U 11Itldiblp portion or lhl eiU(lSS

Cbfltf1cld (J) stn(pd (hut (IH protlin (OIlltnL of til( (ltlibl( portiol( of fl(sh 1l1llult-h((middotf sidgt i It llIdlinlHr function of t he fat (()lltNlt

Itttlk IImngts in pnruthl~ flfpf to LitllJItllil Oiled p O ~ l~o kl1ol11 flS til( lltaIHling-dh cut alld till JlrilHC-rib (lit ixth tu tw(lfth

rib illlllIlIhL

bull

bull

bull

2 LElCHNICAL liULLElpoundrN NO 026 U S ogPlmiddot OF AGiUCULLUHE

hlying first eliminoted the contents of the digestivQ tract and bladder PlObobly the next bcst method is to analyze the diessed calcltSS However either of those undertakings is time consl~ming and expeoshysive Conscqucntly lcscalCh workers have lon~ been interested in simplified methods that would Cuablc them to (stmlat( composition- at least its morc important components~with sttisfactory accuracy

REvmw OFLITEUA(ljHE

A f(gtw inVlslieuroiatorsmiddot illrCtogllition of this intprest nnd n(ed 1Iov(l worked 011 Uw problem nud several methods Idating to heef utVe bren devdopld ~lulmy (0)1 for eXlunple stnted thnt nssuming the fatshyfree animnl body to be coostnntin eomposilion Um dlrmicnl ~omposhysition of tile live ntlimn1 eould be estiInahd provided tlw (atlHss Wt

known rlOwbridgf and Moulton lCaltit(d tho eorHl11sion ns reported by Ltlsh (5) thut tIl( eomposition of UH Iwl(gt8nlo rib (nrt 5 mthm ndc(juntPly IPPI(scntld tilt (II(HSS This work by TIowblidge and MOlilton involved fat ns dltlnnilwd by (hemitltI Illttlns

Lush (5) nlfo l(poltNL that L1lf fnt eontpnt of the pntilc live stel (ould bp (stu)l((L from tlH drlssing (WICllIlnll by tit liSt of the following (((tmUon PN(pnlitg( of fnt in (lItir( livl itnimnl=1782X drpoundssiIlg ()(OJ(11l ruge-8llA O T1H (ocfIjrjtllt of eOlldation wns +O84plusmnO04 Fol (stimatiIlg tl) flIt (ontlnt of lhl livl nnimul from the pel((ntngt of (Iud fnt 111 OpoundI(I(ltI the following fquntion Plt1shyeCJltage of fltl in nlirf Ii ttIlirnlll=1455Xpl1efntngl oC tauI fut bns(I(l 011 livl wlight+519 In this iIlfttlll(( the (OITClntioll (~Oshy(Ji(ilnt WitS +OROplusmn OO~ TIll most 1(linbl( illdi(lttol of fatness of thn (utilmiddott nnimnl found by Lush WfiS tho pltl(entnge of fnl in thr ((Liblt pOlticn of tilt whOtitll-Iib (ul TIll tstill1ILtin Nluation WIlS IlS follows Pltr(Plllng( of fltt in IiVI IInimal = OuOJ X P(IC(ntagc of fitt in rih fltmiddotsil +t92 l1H1 I llntionship witS I(pllslnhd by til ~oltdnlion (olflililllt of +0987 plusmn 0003

Hoppe (1) I(portrd 011 tlJ( Ill1nlysis of dnta from 92 lnHlo to dpL())shymine the lllltlions that (ould 1)( IIgtNI fot lll( plldidion of thn physilul and eiHmicnl eomp()sition of til( lrnpty holtiv (I1Imiddot(ISS and Nlibl p()Jlioll oj U(I (iLI(IlSS from tItt iLnnlysis of fl rill (lIt llw whol(Sltl(shydh (ut and [liP dibh potlion thlllof as w(11 ilS till ninth-L(llthshyl1((lIth rib nile LIlt ciibl( portion of thnt (uL (I(l studird as iIlshydklltolS of both pitysitlll Hud e ttmi (Ill (omposi tion NlImPI Ol1~ 1lntiol1ships lIld lsLinlfltillg Iqlmlions iLtmiddotP prestlIltd In fmrnmnriziLshytion I( stittltS rOI (middotxnmplcmiddot tllill Ill( physkulcotnpositioll of the whole Ind LClihl( pollion o[ lilt wtolpmll-rih Imel lIinlh-l(nth-(middottmiddotVCllth-rih (lIh~ is highly (olrtlttlpd with lll( physicHI (ornposilion of til lmply body (Ul(flSS IIlId Id ibit portion or tillt lIU(USS The (otli1nt iOlls llt sJ)((ilLily high for till jJI(l 11 Iag( of rnl Liklwisl tltl Ct(micul composition of tll( whole lLwl dihll portion of till wlolpsnlp-rib (ut is highly lol1plnJd wit II tlw Ijllmilnl omposjtion of tht lrHpry body (llmiddot(U 11Itldiblp portion or lhl eiU(lSS

Cbfltf1cld (J) stn(pd (hut (IH protlin (OIlltnL of til( (ltlibl( portiol( of fl(sh 1l1llult-h((middotf sidgt i It llIdlinlHr function of t he fat (()lltNlt

Itttlk IImngts in pnruthl~ flfpf to LitllJItllil Oiled p O ~ l~o kl1ol11 flS til( lltaIHling-dh cut alld till JlrilHC-rib (lit ixth tu tw(lfth

rib illlllIlIhL

bull

bull

bull

3 ESTIMATlON OF 1~RrJ COMPOSITION OF BEEF CARCASSES AND CUlS

and that the ash content as a1inear fUllctiol of the fat conteQt can be estimated fOl sidcs or whQlesnle cuts with faitmiddot accul1cy This worker also lepolttd that the bone content of the entire side or of certain stundurd wholesale cuts (all be rstimated roughly from the fnt conttnt but that thelc is too much variation in bone content to permit mllch a(ura(y in sueh an lstimationj also that for any wltoleshysttlc cut ll(-(r is Il dose relation IwtwN1l the (oull-nts of (ther extlllct Itnd of visible or slptll1ble fltt

WorkelS in till Blll(middotIlU of Animal Industry United States DepartshyJ1WIlt of Agri(ultlll( (7) found that the Iwreentage of bone in the lIinth-t(nth-ICY(nth-rib (ut providNI a hasis for estimating the bone (ont(nt of lill dl(ssed b~(lf (IU(lSS rll( ollPiation (olfficient was +OR~plusmn 002 ILnd tIt (stimllting ((1 ltJtion wus fiS followsPrcentage of bo[1( in dleS8l([ (IU(ISil=OG12Xpel((ntitge of bone in ninthshyt(nLh-p(Vltl1lh-rih cut+middotL296

OBJECTIYES OF TilE WORK

bull

Vh(ll lltl I1lltiOllal PIOj((l Coo(llIllli p I (Itt Illvpstignlions was in (OlllS( or Olgunirlltion the 11(middot((1 WflS reeognizpd for 11 relutively SlIlllll itHx(wllsi Vl sllrnp[( llmt would furnish It good llplpselltalion of til( eomposition of til( rnlltp drtss(c bpef (areilSS The ninth-tenthshy(lpTPlltIt-lib tut Vns PtOPOSN[ and ill 1927 tH BUllIW of Animal lIlltlustly undNtook a study of its suitability for this pUlpose The ttstfulJlPSS of tht (ompositioll of the entiJ( IdlOlpsnlc aI stnndillgshyib ut 101 (slinl1ting th(1 (omposilion of lIl( dltssNI lHI(nSS having pl(violisly 1)((lI (Slilhlisb(d llH fhSt obj((tiv( of this work was to lt(t(lmitH lllt 1llntiollsilip of lh( fllttwss of ttl( ninth-tpnth-(ltwpnth db lo thp futlH-ss of tltp standing-rib luL The thought WtlS thM (gtrovidNllt clOiw 1(lntiollsbip was (ound b(lw(tn thest two the fOlllWI (Quid snJ(y bl LlSptl ns it eHI(aSS smnpit TIH s(cond 1)tIlPOS(1 was to obtltin mon dCfinilp infomllHion 011 thr [rlntionsbips bttw((n the ptysi(ul- and dl(Ill i(tll-eomposi t ion faelon of till 11 i11 t h-tPI1 lh-pl(Nlthshyt~ib (ut ttnd pPItiIHllt fnetols of thl dlPsslcl (HI(USS Ilnd to dlmiddotV(middotlop nwnlls fol (stimnling HIl IlltllI frOIll till fOtIlllt A flltt1wl objettiYl was to dcotPllllil1( Ut( t(lfLliollsltips of (I) till fnllllss of lltp vurious (wimlllY (uts lo tlte ntl1( of till tit l~s((l (Ill (tlSS Ilnd (2) tit( flltnlss of lIll ~l1inth-ltlItlt-(ll(lIth-rih silmpll to llllll of til( sixth-s(pnthshypighth-Lwllftll-Iib filtmph and of Cnltil of Llw pimfllY (uts The (]Pli lIl ion of (St i tnlll ing PC( llitlion-l fot SOIllPOI tltl J(middotllltionships Will) nho nil objtcLin ill thosl inslu[l((s

EP(middotI1ImTAL IATEIUAL USED

bull

(middoti11(HSSP~ WP1P (1(1(1lt1 (O1ll unlmllls uspd in ((ltnin eooptlIltive iUld imllp(ndtrt inpt igntiol1s not (OIll((I((1 with till PPS(llt study IIH (OOllelutin pxpprinHllts Pt( (ondudld itlr lilt StaLl ngliCulshyllllul (x(HIil1tllt stlliions of Iknlsns Colollldo IJouisinna ~[i(higllll ~Jissisippi ~riss()uti ~[()Ilntln X pllllSktl SOIIIt Carolina Ohio South (Illolitlll TXII8 IlllltlWyol1liug In AIknllsns )lisSOUli ~r()lItIlIHl ilnrl [sus tht (nltl (1( finishpd 0[ PIOttHd tlld finislwd Ilt lhl Stlltl _gliculttrlUl Ilnd ~I((hnlli(nI Colllg( J(JIHSiJOIO ~l1i-llshyBtlI FalIlN GIHill ullIY lnitd -1LiLhs RHtlgl Lin~8t()(k Explrimcnt Stntioll ~ Iil( City IUlll KinU HllllthKingy iUt r(spedivey In

4 TECHNICAL BULLEfiN NO 926 U S DEPT OF AGRICULTURE

Louisiana work was done both at the Louisiana Agdcultural Experishyment Station Baton Houge and the Iberia LiYestock Experiment StHtioll Jeanerette In all othor cooperatiyo exporiments the cnttle were finished 01 produced and i1nished at the State lglicultural experiment stlltions The independent expetimenls wete conducted by tho Burcau of Animnl Industry at the Agdcltuml Research Cent~r of tho United elates Dltlpatmont of Aglieultulo located at Beltsyille ~ld Most of the animals woro slaughterod at Blltsilk although in some cooperative experimCnts the animals weo slaughshytered elscwhcle and cai~IlSS samples ship~ed to Beltsville Tho annlytical work ill IlIl instances was done nt HUlt plnce

Tho expelimcntlll mat(linl wns studied in three groups In the first glOUP on which studics of tho lclotion of the fntlless of the ninthshytenth-elcycnth-rib cut to thllt of the stnnding rib were made 77 cnttle wele rpgtlesented Of this HumbCl 2 wore purebred Abcrdeen Angus 2 pUIebNI ShOtIOIll 10 glllde Aberdeen Angus 12 grnde Brahman 32 gracJe JlelCfol(l JA gmdo tihOltholl1 2 Hereford X Abeltleen Angus 1 scrub nnd 2 unreported with respect to breeding rhelO were 53 steers and 24 heifets In age at time of slnughtCl the 77 cattle valied IIom approximately 9 to 35 months and in final feed-lot weight fOm 580 tei 1417 pounds Tho weights of chilled dressed carcasses ranged from 308 to 858 pounds

rhe second group of mntclial on which studies of the physical and chemical composition of tho ninth-tenth-c1evonth-rib cut and of the entire dressed calcass were mllde represenGcd 120 cttle There werc 4 purebred Ab(lltieen Angus (j9 purebred Hereford 30 purebred Shorthorn 9 gllldc Heleford 4 grade Shortholl1 2 HerefoldXAbelshydeen Angus Itnd 2 scrubs Of the total numher 84 were steers and ~~6 wero heifers In age at time of slaughter the cnttle yaried from approximately 10 to 21 months and in final feed-lot weight from 550 to 1037 pounds rho weights of the chilled dressed carcasses ranged from 284 to 6285 pounds

The third group of experimental material repIesented 22 of the 120 eattlc that comprised the above-described second group The smaller numbel of individul1ls provided the basis for determining the rllationships of the fatnoss of the various primary cuts to thnt of the dressed ealCnss ns well iLS the relationship of the fl1tnlss of the ninthshytenth-elev(nth-lib cut to thnt of thl sixth-seventh-righth-twelCth-rib sample iLnd to thllt of oach of the primary cuts In breeding 4 of the 22 cnttle W(I~O pUlebrNI AbCrdcen Angus 1 purebred Hereford 9 grndt HEliford 4 gmde Rholtholll 2 HcrcfoldXAbclcieen Angus and 2 erub Tw(lve W(t stecrs and 10 wero Iwif(rigt These cattle vl1lild fOIl 11 to Iii moneil in ng( from 557 to 985 pounds in finnl feed-lot weight fwd rrom 284 to 569 pounds In weight of chillid J dressed cnrcltss

PROCEDURE

III thc cnrCiLSS studips til( proerduC involved (l) w(gtighing till warm CaIClSSrS nbout orw-bnlf hour after dr(ssing (2) shrouding till enrcltSSCS and (3) chilting til(m nt It Lemperatmc of aPPlOximnteiy 34deg Ii for 48 to 72 hours Only the right sido or each cl1rcass was used for analysis The cnr(middotlSs~middots skips I1nd Iflrger hraviN cuts werp wriglwd on It seltle with 0 sensitivity of 05 pound and the smalll

bull

bull

bull

ES1lllATlON OI~ THE COiIPOSITION Of BEEF (AHCASSES AND CUlS 5

(uts to 01 pound In the physical analysis of the vurious cuts the dUfcrellt components were weighed to 001 pound

rho following directions adapted from the outline of tho national bull project Ooopcrntive Meat Illv(stigatiol1s were observed in (utting

the carcasses The ribs aro numbered 1 to 13 No1 being next to Ihe neck Cutting mothods

are similar to those I)f the Chicago-stylei the carcasgt being divided us follows ~Ihc forequarter ifgt removed between the twelfth and ljhirtcenth ribs by II line that crowds tho twelfth rib its full length lhis cut suvers the f1l1nk tit a point level with tho unioJi of tbe sixth lind seventh ertcbrlle cutting down from the (wlvic urch

The shank is removed just above thl bony rise (Int(ml condyle of the humerus)il the middle of tho arm on IL line parullcl to the brisket The plaLe und brhlkct Jrc cui off Oil a line joinil1g the shank ClIt with a pOint 011 the twelfth rib t1mt is

rNl1ovod from tho backbone u distlnco e([1ml to two-third the length of the rib The folloving is n liliforlll method of seplrntiIlg the plnte frOIl the rib It is II~(I on sk(letnl rnoMurelllcnts lind therefore is Ulore or less fixed Two instru-1I11Ills IIro necessnry n lIrdstick lind II carpenters try squllre )oint A (in figure 1) ill the point of the body of the spm vertebra Point B is the cartilage or button of the thirteenth rib The dilltnnce AD is measured and the diamptunce frolll pointtt to pOint 0 i 615 percept of 10 measured to the llcl1rcsL eighth of nil ilHh At point C a perpendiculnr is eTl~cted by menns of the square Where tid line interH((til thll extelllal circumference (point D) the 8ej)lImtion ill Illude llH eut being plrpendiculnr to the exterrll~1 surface

The prime-rib ell t is rClIlocr bctwecil the nfLh and sixth rib~ by a line that (rowds the fifth rib tho entire clistnnce

bull

11(ll~111 1-middotI((hod of IO(llini point I) at whieh the plute is sepnrnted from thn rib (ut 1 [oint of body of split verlebm H Cllrtilnge or button of thirleenth rib 0 loint of erecting perpendkular by meLItiS of irv square

TIH ehill hone I1l1d spinal pIOllllt~l are left on the Wh()(~ILle-lib cut This prO((I(Iln~ jl not onl to gin IIlliforrnity in the w(i~hts but nlo to iniilre uniform (middot(Joking The chill~ hOIl( is eS(J((inlly needed to support the ron in the rOllslillg plLli

rhe kidmy is f(IIlO(d ancl 1I1( ful thoroughly trinllne1 ouL of the inside of the loin Th~ lnnk is r(IIl(llcI by II lim thILllr()wdil the stinl~ joint jlst close enough (0 (lit Ii~hlly Into th( I(ILIl Ilnd (rosses the thirteenth rill at 1 point coimidQllt ~ith (h( p111t( (III H(lotUIII faL 1I1H1 uddcr flit ILn~ trillllllPd olf tho face of the round (mel iudlld(d with til( lank (ut lh( loin is cut Chiengo sLyle which is 1)1 II iiiI( IIIloli ()1(-ha1f inlll fOIuld from the Iwlde hou) just forwlml of the tr(WhiLnllr majur of lhe f(mllr Tlds litll (ruStiCS thl fourth slIrral lrtebru and (lIts n lilllllll pi((( ofT th( Il(lld of the f(mur in the (ox()f(lIlomi joint The undershy

bull ill of thi~ (ILL should f1an Il li(Lle (OWlLItI the rouml lind h( J)amllel with the line of lh( Lhir(((lIth rill

11( rlllilp is nIIHJ(d fmlll til( round pnml(gtl to ihe P(Ijc bone IIIHI Ill) close (I) it I tlH ]ui(middot ill (It This rIlL r(Il()W Ii 1111111 piN( from the head of the fClI1ur TlI( luiu i divided into two pILrt the loin end which is cut ofT just in

ES1lllATlON OI~ THE COiIPOSITION Of BEEF (AHCASSES AND CUlS 5

(uts to 01 pound In the physical analysis of the vurious cuts the dUfcrellt components were weighed to 001 pound

rho following directions adapted from the outline of tho national bull project Ooopcrntive Meat Illv(stigatiol1s were observed in (utting

the carcasses The ribs aro numbered 1 to 13 No1 being next to Ihe neck Cutting mothods

are similar to those I)f the Chicago-stylei the carcasgt being divided us follows ~Ihc forequarter ifgt removed between the twelfth and ljhirtcenth ribs by II line that crowds tho twelfth rib its full length lhis cut suvers the f1l1nk tit a point level with tho unioJi of tbe sixth lind seventh ertcbrlle cutting down from the (wlvic urch

The shank is removed just above thl bony rise (Int(ml condyle of the humerus)il the middle of tho arm on IL line parullcl to the brisket The plaLe und brhlkct Jrc cui off Oil a line joinil1g the shank ClIt with a pOint 011 the twelfth rib t1mt is

rNl1ovod from tho backbone u distlnco e([1ml to two-third the length of the rib The folloving is n liliforlll method of seplrntiIlg the plnte frOIl the rib It is II~(I on sk(letnl rnoMurelllcnts lind therefore is Ulore or less fixed Two instru-1I11Ills IIro necessnry n lIrdstick lind II carpenters try squllre )oint A (in figure 1) ill the point of the body of the spm vertebra Point B is the cartilage or button of the thirteenth rib The dilltnnce AD is measured and the diamptunce frolll pointtt to pOint 0 i 615 percept of 10 measured to the llcl1rcsL eighth of nil ilHh At point C a perpendiculnr is eTl~cted by menns of the square Where tid line interH((til thll extelllal circumference (point D) the 8ej)lImtion ill Illude llH eut being plrpendiculnr to the exterrll~1 surface

The prime-rib ell t is rClIlocr bctwecil the nfLh and sixth rib~ by a line that (rowds the fifth rib tho entire clistnnce

bull

11(ll~111 1-middotI((hod of IO(llini point I) at whieh the plute is sepnrnted from thn rib (ut 1 [oint of body of split verlebm H Cllrtilnge or button of thirleenth rib 0 loint of erecting perpendkular by meLItiS of irv square

TIH ehill hone I1l1d spinal pIOllllt~l are left on the Wh()(~ILle-lib cut This prO((I(Iln~ jl not onl to gin IIlliforrnity in the w(i~hts but nlo to iniilre uniform (middot(Joking The chill~ hOIl( is eS(J((inlly needed to support the ron in the rOllslillg plLli

rhe kidmy is f(IIlO(d ancl 1I1( ful thoroughly trinllne1 ouL of the inside of the loin Th~ lnnk is r(IIl(llcI by II lim thILllr()wdil the stinl~ joint jlst close enough (0 (lit Ii~hlly Into th( I(ILIl Ilnd (rosses the thirteenth rill at 1 point coimidQllt ~ith (h( p111t( (III H(lotUIII faL 1I1H1 uddcr flit ILn~ trillllllPd olf tho face of the round (mel iudlld(d with til( lank (ut lh( loin is cut Chiengo sLyle which is 1)1 II iiiI( IIIloli ()1(-ha1f inlll fOIuld from the Iwlde hou) just forwlml of the tr(WhiLnllr majur of lhe f(mllr Tlds litll (ruStiCS thl fourth slIrral lrtebru and (lIts n lilllllll pi((( ofT th( Il(lld of the f(mur in the (ox()f(lIlomi joint The undershy

bull ill of thi~ (ILL should f1an Il li(Lle (OWlLItI the rouml lind h( J)amllel with the line of lh( Lhir(((lIth rill

11( rlllilp is nIIHJ(d fmlll til( round pnml(gtl to ihe P(Ijc bone IIIHI Ill) close (I) it I tlH ]ui(middot ill (It This rIlL r(Il()W Ii 1111111 piN( from the head of the fClI1ur TlI( luiu i divided into two pILrt the loin end which is cut ofT just in

6 TECBNICAL BULLErrN NO 026 U S DEPT OF AGHlCULTURE

front of the hip bOlle (tuber coxae of the ilitnn) and the short loin which is the piece remaining

Thcprime-rib cut is divided by ribs each eut crowding the rcar sirlc of the next rib In cutting out the salUple (ninth-tenth-eleenth ribs) from the prime-rib bull cut (aixth to twelfth ribs inclusiv() the knife crowds the rear edges of the eighth and eleenth ribS as in making the corresponding Cllt from the left side for cooking In the separation of the eye mllscla the longieimlls dorsi is taken without tlw Bilperficial fasein or mUdcles The eye sample represents only Ican or lean with the fat of mllrbling Particular care mwt bf exercised not only in preparing the samples ~)Ut nlso in mixing before nnalysis and in the tempemtures at which weighing arc made

The II~VII elld oftcn designater as the ph~te ii divided from the brisket by a line t111~t ctblld the rear side or the fifth rib

After pIepamtion of the CULS til( lll~xt step wns the s()parution of each into I(an tisslle fat tisslH and bone and the plQmpt weighing of the t1me portions Afttr the physicnl anl1lysismiddothud been completed tho resulting components of stallding libs und the ninth-tenthshyclevpnth-rib nne slxth-seventh-Cightb-twelftll-rib portions thereof wen Lr(nt(( itbpI ns three 01 two stlll1phs fOl dCtllIninntion of chell1ieal composition fhnt is tJwy wen trNtitd (ithpl itS eye lenll remllilling t1ln and fat or LI fyP lean IUld n (omposit( of the remaining lenn lind fnt In till instnn((s of thl othpI (Ilis fOm the 22 animals m(ntioll(ld nboyp (itlltr 11 Ipnn nnd 1 rut slunplc were 1111nIYIINI 01 11 composite of the two wus llSN From the 98 Itluailling I1nimnls in thr group of 120 it (ompoiitC wns mndc from (H(h nllill1nl of 1111 (uts (X(ppt tbp ri b ILnd Oilpound snmplt tnkell [Om slldl (omposite for Cll(Imienl nnnlvsis

rll( IlIlltprifll fOl (tfch sumpt WIIS ground thl(( tinws ill It glinctImiddot the finit timp by th( llSP of 0 plate with holtS one-foulmiddotth inch in bull dillmttel und lilt subsequent tim(s by the llS( of It plate with holes fivC sixty-folllihs in(h in (linmetel AfttI the filst glinding til( mnss wus tholDughly mixed by Illtnd iLnd then qIltLIttINI Aftll the thilll glinding thp sumplp WitS takpll atlillldom plnc(d in a glnss-top fluit jiU und kpp in the refligellltolmiddot or fl()lIen until iLnalYlled FOI analysis th( en tip eon tpllls of tlH jill WPI( mixld Ilnd if 11t(lSSIlIY to obtain thorough mixing pl1ss((1 thlough 0 1I1111d gtindel having a plnt(l with hohs five sixty-fourths ineh in diam(l(I

Protrin fnt wnttI and Ish det(Iminl1lions (l( mnc( necolding to th( nwtho(s of tll( Asso(intiOIl of Official Agli(ullitlll1l Chemists (I) with th( followin~ 1lI0difi(lLtion

In plmiddotohin ltrtelll1inations the Kj(ldtthl-Gunning-Arnold method was follow(d holh (804 nndHgO bring used For lean mtut 30 ec of 11 2S04 wns slIfIi(iPllt for digtslion but 40 cC WitS usunlly Iltc(ssary for snrnples high in filL In flLt dptelntinntions the sample WitS spnnd in 11 thin IIlYPI 011 fat~fl(( (oUon and pluced in tllP (xtr-nctioll tubto It wlLS Ultn dlifd in vacuum lIndtl 25 to 29 indws Hg for I1bou t 6 hours in all [LtmosphNe of (02 ExillletiOll WflS pmformed for Itt least ]() hours with till use of anhydrous ethel rIlP cxtlllet((l fat wus then dlied for 2 hOlllS unclel YIHllllrn and CO2 at] 000 C An ndditionul hN1ting of 1 houl WitS suftieirnt to insure 11 constallt Weight In wahr d(tplmilll1liolls dlyill~ WIIS (llITied on fOl 1 hour at 1000 C I~t I1tmoSph(Iie pnssul( ILnd th(lI (Olllilllltd 101 4 hours at 1000 C in YU(~lIl1m Tlw plodu(t WflS thtll wligh(d DITing wus ltpcI1trd fOI bull 1 hom in Ilcuum to insure a (onslllnt light Tn Itsh dplllmilll1tions the siLmpit WI1S h(ld nL (iOOdeg C fol nbouL 2 hours 01 until it WIlS ncady

7 ES1IMAlION OF lI1 (O~IPOSllION Of B~~EF CAHCASSES AND ClirS

whitc A few ihops of HNOa WitS addNI and thc sample was hent(d ut 6000 C foJ IUlOtiHI 2 houls

bull lhe dpUIIllinntion of ash in melLt (~pecially in the fat pOItion is IL 111UOIious ptocess Vllrintions in totnllLsh contpnt of mellt ILIO not of tluclr glCILt signific[Ulce ns the Plopoltions of tilt YILriOtlS (Itllents ill tlw nsh Whtn the cOllstitllents of the 11sh an Ilot being determinc(lgt the usc of cqllntions rot (stiml1ting tOll ash mny givn slltisfl1ctory results Ih( following rqllnliolls w(Je dtdoped from dllilL on flLt pIolpin 1Illd nsh obtnilHd ill llH study of 55 rib cuts illlLt varied ftoni 7 to 5(j (HICI1t in fILt conteni (1) PCIcentnge of I1sh in ((liblc pOItlioll o( nin th-lNlth-r]rv(nth-rib (ut= L1253-00 tl4 XPlI((1I tagH of ethel (xtllwL in SUIllP snlllpir Till sll1lldl1nl (1101 01 (lltimnU=OO357 (2) Prl((nlngof nsh in ldible pOltion of niuth-tenth-CllPlIth-lib cut = 10437 +OOO3i X PCI(Clltng(of plotlin-O010uX ptIcrntngl of ether lxtrn(t ill SfLllW Snmpll Lhr stimcltlld (1101 of tslimnt(=O0357

Tire stlltistil1l1 fOlIlIlIlll( (8) lIsld ill the nnnlysis of the data wore 13 follows

~Xy_ (~Y) ~~~ (I fl ( 0( 1(IPllt 0 eorl( ntlOI1= r e~A (OO) )

Ploliubltmiddot (ITOI 01 lo((JkhlIt of (orlpliltiOIl=O(i745( lS~2)

(OlfTkitllt of (OIIClntioll Hdj lIs(pd for Rmoll V-I)bull fltllllbmiddotls-I- (l-r2V_2

(J of jlgt(lsRioll NllIl1tiol1 In -middotbJIX

HES(ITS

1lt1(5- OFI~middotIII-Tg1lI-ELIl-III-RlU CeT AS BELATED TO THAT 0 STA~()I~G-HIII em

bull I n (ornpHling llr futI1Pss of tlt( ninlh-trllllt-(middotI(-(llth-rib (lit with

tltaL of tltt stllnding rib thl it IIdy WilS Illnd(~ 011 the filst glOllp of (alth flumbedng 77 Ill( (tlibl( portions of IhlPC snmpps (udl hom the stnnding ribs wcrc lIs(d lhlS thfCo SUll1pllS were Lhollillthshylelllh-plV(nth ribs unci tlt( two 1lll1uinillg portions (onsistillg of the sixlh-sliVcnth-pigh Ih IIlld l(middotlft Ir-Iih Ill ts jirolll nnulys(s of these sllJnpl(ls it wus dlllfl11iIlPd tilllt lIl( fnt (tlhcr-lxllllct) content of the

7 ES1IMAlION OF lI1 (O~IPOSllION Of B~~EF CAHCASSES AND ClirS

whitc A few ihops of HNOa WitS addNI and thc sample was hent(d ut 6000 C foJ IUlOtiHI 2 houls

bull lhe dpUIIllinntion of ash in melLt (~pecially in the fat pOItion is IL 111UOIious ptocess Vllrintions in totnllLsh contpnt of mellt ILIO not of tluclr glCILt signific[Ulce ns the Plopoltions of tilt YILriOtlS (Itllents ill tlw nsh Whtn the cOllstitllents of the 11sh an Ilot being determinc(lgt the usc of cqllntions rot (stiml1ting tOll ash mny givn slltisfl1ctory results Ih( following rqllnliolls w(Je dtdoped from dllilL on flLt pIolpin 1Illd nsh obtnilHd ill llH study of 55 rib cuts illlLt varied ftoni 7 to 5(j (HICI1t in fILt conteni (1) PCIcentnge of I1sh in ((liblc pOItlioll o( nin th-lNlth-r]rv(nth-rib (ut= L1253-00 tl4 XPlI((1I tagH of ethel (xtllwL in SUIllP snlllpir Till sll1lldl1nl (1101 01 (lltimnU=OO357 (2) Prl((nlngof nsh in ldible pOltion of niuth-tenth-CllPlIth-lib cut = 10437 +OOO3i X PCI(Clltng(of plotlin-O010uX ptIcrntngl of ether lxtrn(t ill SfLllW Snmpll Lhr stimcltlld (1101 of tslimnt(=O0357

Tire stlltistil1l1 fOlIlIlIlll( (8) lIsld ill the nnnlysis of the data wore 13 follows

~Xy_ (~Y) ~~~ (I fl ( 0( 1(IPllt 0 eorl( ntlOI1= r e~A (OO) )

Ploliubltmiddot (ITOI 01 lo((JkhlIt of (orlpliltiOIl=O(i745( lS~2)

(OlfTkitllt of (OIIClntioll Hdj lIs(pd for Rmoll V-I)bull fltllllbmiddotls-I- (l-r2V_2

(J of jlgt(lsRioll NllIl1tiol1 In -middotbJIX

HES(ITS

1lt1(5- OFI~middotIII-Tg1lI-ELIl-III-RlU CeT AS BELATED TO THAT 0 STA~()I~G-HIII em

bull I n (ornpHling llr futI1Pss of tlt( ninlh-trllllt-(middotI(-(llth-rib (lit with

tltaL of tltt stllnding rib thl it IIdy WilS Illnd(~ 011 the filst glOllp of (alth flumbedng 77 Ill( (tlibl( portions of IhlPC snmpps (udl hom the stnnding ribs wcrc lIs(d lhlS thfCo SUll1pllS were Lhollillthshylelllh-plV(nth ribs unci tlt( two 1lll1uinillg portions (onsistillg of the sixlh-sliVcnth-pigh Ih IIlld l(middotlft Ir-Iih Ill ts jirolll nnulys(s of these sllJnpl(ls it wus dlllfl11iIlPd tilllt lIl( fnt (tlhcr-lxllllct) content of the

8 lECHNICAL BULLETIN NO 1)26 U S DEPI OF AGRICUUlURE

ninth-tcnth-olovonth-rib cuts varied from 113 to 560 pelcent the meun WitS 3054 Itnd the standard deviation 1103 percent The standing-rib cuts varied from 74 to 520 perccnt in tbis respect the mean -in this instltnce WitS 2816 and the stltndald deviation 1056 percent bull bull FigUlo 2 is It scuttCI diagram showing the lclaUonship between the fatness of thcse two cuts Tho rcglf~ssion linennd its stundald ellOI aro also shown The cOllcllLtion cOtfIieient representing the Ielation between the fIAt (ether-e~tlllct) content of the two cuts WIlS found to be +O99plusmnO003 rhe regression equation is Percentnge (If ether ~xtract in odiblo portion 01 standing rib Cllt=O 947 X PCI(Plltag( of eLher extJllct ill lmiddotdiblo pOLtion of ninth-tenth-Cleventh-lib (tit -0750 Tho sLnndanl o110 L of tit( estimate is 158 P0l((Ilt

~inet tlw ninth-lpnth-tJeenth- ib cut is purL of thC sltmding-rib ell t olle would (spcet til( tllltt iOllsh ip b(lW((~11 til( C tI( f-est Illet

bull

PPICCIl tI~gcs of the Lwo euls to be IllWI e10St III yin of tI( V(lIY (middot1050 rolationship found in chis Iespect b(Lwec~n tlHsO two tuts in th(~ study 1(lPOllNllttll Itlld the fueL thlt dos Iolationships luul pmvious)y bullbONI found (j) bcLwln the stnnding-lib ell ton OIW hUld nne the lhre

9 ESTIMAlION OF THE COMPOSlflON OF BEEF CARCASSfoJS AND CUlS

animal unel CEucass on the other hanel the ninth-tenth-eleventh-rib cut appears to be a satisfactory sample for estimating the fatness of

bull the animal both on the live basis and as a dressed carcass With fUlthel reference to the Ielation between the ninth-tenthshy

eleventh and stlllldingrib cuts at subsequent points also it is noted shythat the situation occlIrs in whieh fl compo~ition fuctor of a reluth~ely smnll sumple is correlated with the same composition factor of a lalger Sltmple consisting in part of the small sample It is believed that ltndel such conditions a theoretical minimum cOIlelation of zero should not be expected N cvortheless as shown in a luto1 section of this bulletin deuling with the ethl-extlllct content of the sevcml primary cuts in relutiol1 to thut of the dressed carcass for cxample wide variutioll may OCCll in tlu eoefficients It appcars that the relshyntivc mngnitwlc of the coeflicients under sllch conditions may be accepted us It good indication of the relative values of the samples for purposes of estimation

RELATIONS OF VARIOUS FACTOHSWlllI PHYSICAL-emUOSITION FACTORS OF NINTll-TENTU-ELEVENTH-Rm CUT

bull

AR stnted parlier data on the composition of the ninth-tenthshyelpvPllth-rib cuts and of the dressed cnrcasses were obtained on 120 cattle constituting the second group studied The IUnges mel1ns and stnndard d(iaLions of the data fOl the vaJious factors detClmined on the 120 cattln and on the two subgroups of 84 steers and 36 heifers are shown in table I

As tilt first step in the study of the relationships Illllong the 120 caWt it was lCgluded as desirable to determine the usefulness of the sepamble fllt of th( niilth-tenth-elCT(nth-rib cut for estimating the ethel-extlUct contpnt of the edible mcnt of the Slime sample Table 2 shows tl (olldntions between the 2 factors mentioned

The very dosp lcllttionsliips as hOW11 by the high correlation coefficient and smull probable (1101 in [til three groups of cattle are lIot(worthy It i~ apparent that the ethcr-extlllct content of the idible portion of the ninth-tenth-pleventh-rib cut can be estimated with a high dpgrp( of aCCluaeY from th( sCpalllhle-fnt content of the snnH cut 011 muy interplpt this as llHl1lling tImt the fnt content of the ninth-tpnih-elcvlnth-rib cut ns dctCrmilltd hy (nrcful physical nlllllysis (all 1)( used satisfnctorily in studips of relationships with (ompmition fndors of til( (111(I1SS Ilnd of oth(r cuts

bull

fn bin 2 shows fl1lther that til( sCparablC fut of the ninth-tenthshyClrpnth-Iib eu t h it very useful (HetOI [or Cstimating the $11111e comshypOllrnt of till dlrs(d CUlcnss [wd the cther-txlll1ct content of the cd jlll( portion of the dlPssCcI enl(I1SS H is plfleUenlly as useful in one instnncr as in th( other but th( relntiollships wrle somewhat closC1 fOl thr 120 (tttllp and 84 st(Cr8 than fOl the 3G heifers Figure 3 pr(nls in graphic form the lelulion between the sCpnrablc-fat eont(llIt of 01lt ninlh-tenth-elcvCnlh-lib cub nnd the cther-Cxtlllct eontent of the Nlible portion of the dressed cnrcnsses of Lhe 120 cattic sl(er8 hing reprf1senlCd by one chamctel and heifers by another

701iOO7 -111-2

TABLE I-Ranges means and standard deuiatwramp of composition data on ninth-tenth-ekuenth-rib cuts elle mlUcles and dressed 6eef carcaases

120 C2ttle 84 steers I 36 heifers

Sample analyzed and components

Nlnthmiddottenth-eleventhmiddotrib cut Separable fat bullbull ___bull_bull___ bull________bull____bull____ _____________ Separahle lean bullbull _ _____-bullbullbullbull--shy___bull____bull___ bull______________ _ Separable bone _bullbull ____ bull___________bull___ bullbullbull _______bull_____bullbull______bull

Dressed carcass Separable fat ______________bull___bullbull_________________bull_______~__ Separable lean bullbull _ __ bull__ bull___bull_____ bull____________bull_____________ _ Separable bone ______ bullbullbullbull _ __ bullbullbullbullbull_________bull____________ bull

Nlntbmiddotteuth-elemiddotcntbmiddotrlb cut (edible portion) Ether extractbullbull__________ bull____ bullbull__ _ ___bull____________________bull Protein ___________bull___bull__bull__ bull____ bull___bull _____________________ __ ~ater_bullbull _ _____ __________________bullbull _______bullbullbull________________ -sh bullbull ___ bull_ ___ bull _ bullbull____bull____ bullbull __ bullbull_bullbull__ ________bull__ ~________

Eye muscle of nillthmiddotteuth-eleveuthmiddotrih cut Ether extract ________ _ __ bullbull ____bull_____bull_______ _____bull_______ _ Dressed carcass (edible portion)

~~gte~~~~~t~~_Water bullbullbullbull ___________ bull___bullbull _______bullbull_________bull________________ _-sh______________bull_______________------------------shy______bull__ _

Range

Ptrctnl 10 7~34 408-jjl3 138-293

12bulla91 laquo4-jj70 12 5-22 5

16H99 106-]92 368-ll31 46shy 00

11-131

15~8 118-]91 41Hl50 66shy 97

Mean

Ptrctnl 2712 5201 2094

2~39 575~ 1712

3448 1472 4980

704

393

2929 1574 5385 m

Standard devtatlon

Perttm 7 1 507 314

635 479 231

792 181 618 112

213

651 142 517 083

Range

Perttnl 107-40 0 43 D-lll3 158-293

124-372 48 H7 0 133-22 5

169-439 106-192 393-631 46shy 9t

11- 97 shy

152~28 118-191 43 9-jj5 0 66shy 97

I M I Standard I ean devtation

Ptrttnl Percent 2537 687 5282 505 2182 288

2371 588 5827 447 1798 207

32 75 770 1510 L80 5709 599

720 113

351 178

2773 623 1600 141 5513 486

778 0iH

~ange

Ptrttnl H~34 408-515 138-285

U4-391 laquo~5 125-165

18~99 114-175 368-ll2 7 49shy 84

13-131

164~8 12 3-180 413-641 58shy 91

I StandardMean deviation

Perunt Feret) 3119 6~13 50 464 1881 272

2916 578 5575 504 1510 L42

3853 687 1384 149 4r79 553

670 100

491 261

3292 576 1512 123 5086 459

158 085

~C Pl Z Egtshyt

til d t t

~ Z Z P co t-l

S1 f12

t1 tl

~ 0 Ij

gtshycl a c d ~

= bull bull bull

bull bull bull IABLE 2-Relalionshps betweenphyncIJI-c01llposition factors of the ninth-tenth-eleventh-rib cuts and physical and chemical-composition Jacl4rS ll

of dressed beef earcasse8 ~ 120catUc I Msteers 36be1fers ~

~ ~gt Relntlonshlps studied Coefficient of Coe1llclcnt of Coe1Ilcient of 0

Standard Standard Standvdcorrelation Estimating carrelstion Estimating correlntion Estimating ~ error of error of error ofand probable equation and probable equation and probable equation ltestimate es~lmate estimate 0 error error error oj

~ Separable tat of ninthmiddottentb-cleNlthmiddotrlb cut Ill

wlth- ll Elber extract of nlnthmiddottcnth-elcventbmiddotrib Percent Ptrcent Percent Ccut (edible portion) bullbullbullbullbullbullbullbullbullbull____________bull +0 96plusmnoOI Y-A 73+106X 22i +0951001 Y-561+l07~yen 235 o96plusmnO01 Y-f 87+1 08X 190 0 Se~rable fllt or dressetl carcass_ ________bull__ +93i 01 Y=306+ 82X 23f +931 01 Y-3M+80X 21 +88i 03 Y-314+ 83X 289 Et cr e~tract of dressed carcass (edible ~

portion)_ ______ bull_______________ +93i 01 Y-638+ 85X 248 +92i 01 Y-U7+MX 240 +8lIi bull 01 Y-68H B4X l68 Separable Jean of nlnthmiddottenth-eleventhmiddotrlb cut

IIIWIU1- Sepamhle lean of dressed carcass_ __ +85i 02 Y-1556+ SIX 2 51 +90i 01 Y-1608+ 80X 11l +72i 05 Y-1609+ 79X 3116 3Protein of dmssed carcass (edible portl~m) +l2i 02 Y-374+ 23X SI +82i 02 Y=386+ 23X 80 +77i 07 Yt6g+ 21X 79 0SeparublG bone of 11111lhmiddotlenthmiddoteleventbmiddotrlb cut

wllb- 21 Sellamble bOlle of dressed carcass_ __bull______ +83i 02 Y=4ao- 61X 129 +80i 03 Y=552+ 57X 1~ +83i Of Y~688+ 44X 80 0

- -- IJIi

E Ij

~ -gtUJ ~ III

~ 1= n d 1-3 UJ

9 ESTIMAlION OF THE COMPOSlflON OF BEEF CARCASSfoJS AND CUlS

animal unel CEucass on the other hanel the ninth-tenth-eleventh-rib cut appears to be a satisfactory sample for estimating the fatness of

bull the animal both on the live basis and as a dressed carcass With fUlthel reference to the Ielation between the ninth-tenthshy

eleventh and stlllldingrib cuts at subsequent points also it is noted shythat the situation occlIrs in whieh fl compo~ition fuctor of a reluth~ely smnll sumple is correlated with the same composition factor of a lalger Sltmple consisting in part of the small sample It is believed that ltndel such conditions a theoretical minimum cOIlelation of zero should not be expected N cvortheless as shown in a luto1 section of this bulletin deuling with the ethl-extlllct content of the sevcml primary cuts in relutiol1 to thut of the dressed carcass for cxample wide variutioll may OCCll in tlu eoefficients It appcars that the relshyntivc mngnitwlc of the coeflicients under sllch conditions may be accepted us It good indication of the relative values of the samples for purposes of estimation

RELATIONS OF VARIOUS FACTOHSWlllI PHYSICAL-emUOSITION FACTORS OF NINTll-TENTU-ELEVENTH-Rm CUT

bull

AR stnted parlier data on the composition of the ninth-tenthshyelpvPllth-rib cuts and of the dressed cnrcasses were obtained on 120 cattle constituting the second group studied The IUnges mel1ns and stnndard d(iaLions of the data fOl the vaJious factors detClmined on the 120 cattln and on the two subgroups of 84 steers and 36 heifers are shown in table I

As tilt first step in the study of the relationships Illllong the 120 caWt it was lCgluded as desirable to determine the usefulness of the sepamble fllt of th( niilth-tenth-elCT(nth-rib cut for estimating the ethel-extlUct contpnt of the edible mcnt of the Slime sample Table 2 shows tl (olldntions between the 2 factors mentioned

The very dosp lcllttionsliips as hOW11 by the high correlation coefficient and smull probable (1101 in [til three groups of cattle are lIot(worthy It i~ apparent that the ethcr-extlllct content of the idible portion of the ninth-tenth-pleventh-rib cut can be estimated with a high dpgrp( of aCCluaeY from th( sCpalllhle-fnt content of the snnH cut 011 muy interplpt this as llHl1lling tImt the fnt content of the ninth-tpnih-elcvlnth-rib cut ns dctCrmilltd hy (nrcful physical nlllllysis (all 1)( used satisfnctorily in studips of relationships with (ompmition fndors of til( (111(I1SS Ilnd of oth(r cuts

bull

fn bin 2 shows fl1lther that til( sCparablC fut of the ninth-tenthshyClrpnth-Iib eu t h it very useful (HetOI [or Cstimating the $11111e comshypOllrnt of till dlrs(d CUlcnss [wd the cther-txlll1ct content of the cd jlll( portion of the dlPssCcI enl(I1SS H is plfleUenlly as useful in one instnncr as in th( other but th( relntiollships wrle somewhat closC1 fOl thr 120 (tttllp and 84 st(Cr8 than fOl the 3G heifers Figure 3 pr(nls in graphic form the lelulion between the sCpnrablc-fat eont(llIt of 01lt ninlh-tenth-elcvCnlh-lib cub nnd the cther-Cxtlllct eontent of the Nlible portion of the dressed cnrcnsses of Lhe 120 cattic sl(er8 hing reprf1senlCd by one chamctel and heifers by another

701iOO7 -111-2

TABLE I-Ranges means and standard deuiatwramp of composition data on ninth-tenth-ekuenth-rib cuts elle mlUcles and dressed 6eef carcaases

120 C2ttle 84 steers I 36 heifers

Sample analyzed and components

Nlnthmiddottenth-eleventhmiddotrib cut Separable fat bullbull ___bull_bull___ bull________bull____bull____ _____________ Separahle lean bullbull _ _____-bullbullbullbull--shy___bull____bull___ bull______________ _ Separable bone _bullbull ____ bull___________bull___ bullbullbull _______bull_____bullbull______bull

Dressed carcass Separable fat ______________bull___bullbull_________________bull_______~__ Separable lean bullbull _ __ bull__ bull___bull_____ bull____________bull_____________ _ Separable bone ______ bullbullbullbull _ __ bullbullbullbullbull_________bull____________ bull

Nlntbmiddotteuth-elemiddotcntbmiddotrlb cut (edible portion) Ether extractbullbull__________ bull____ bullbull__ _ ___bull____________________bull Protein ___________bull___bull__bull__ bull____ bull___bull _____________________ __ ~ater_bullbull _ _____ __________________bullbull _______bullbullbull________________ -sh bullbull ___ bull_ ___ bull _ bullbull____bull____ bullbull __ bullbull_bullbull__ ________bull__ ~________

Eye muscle of nillthmiddotteuth-eleveuthmiddotrih cut Ether extract ________ _ __ bullbull ____bull_____bull_______ _____bull_______ _ Dressed carcass (edible portion)

~~gte~~~~~t~~_Water bullbullbullbull ___________ bull___bullbull _______bullbull_________bull________________ _-sh______________bull_______________------------------shy______bull__ _

Range

Ptrctnl 10 7~34 408-jjl3 138-293

12bulla91 laquo4-jj70 12 5-22 5

16H99 106-]92 368-ll31 46shy 00

11-131

15~8 118-]91 41Hl50 66shy 97

Mean

Ptrctnl 2712 5201 2094

2~39 575~ 1712

3448 1472 4980

704

393

2929 1574 5385 m

Standard devtatlon

Perttm 7 1 507 314

635 479 231

792 181 618 112

213

651 142 517 083

Range

Perttnl 107-40 0 43 D-lll3 158-293

124-372 48 H7 0 133-22 5

169-439 106-192 393-631 46shy 9t

11- 97 shy

152~28 118-191 43 9-jj5 0 66shy 97

I M I Standard I ean devtation

Ptrttnl Percent 2537 687 5282 505 2182 288

2371 588 5827 447 1798 207

32 75 770 1510 L80 5709 599

720 113

351 178

2773 623 1600 141 5513 486

778 0iH

~ange

Ptrttnl H~34 408-515 138-285

U4-391 laquo~5 125-165

18~99 114-175 368-ll2 7 49shy 84

13-131

164~8 12 3-180 413-641 58shy 91

I StandardMean deviation

Perunt Feret) 3119 6~13 50 464 1881 272

2916 578 5575 504 1510 L42

3853 687 1384 149 4r79 553

670 100

491 261

3292 576 1512 123 5086 459

158 085

~C Pl Z Egtshyt

til d t t

~ Z Z P co t-l

S1 f12

t1 tl

~ 0 Ij

gtshycl a c d ~

= bull bull bull

bull bull bull IABLE 2-Relalionshps betweenphyncIJI-c01llposition factors of the ninth-tenth-eleventh-rib cuts and physical and chemical-composition Jacl4rS ll

of dressed beef earcasse8 ~ 120catUc I Msteers 36be1fers ~

~ ~gt Relntlonshlps studied Coefficient of Coe1llclcnt of Coe1Ilcient of 0

Standard Standard Standvdcorrelation Estimating carrelstion Estimating correlntion Estimating ~ error of error of error ofand probable equation and probable equation and probable equation ltestimate es~lmate estimate 0 error error error oj

~ Separable tat of ninthmiddottentb-cleNlthmiddotrlb cut Ill

wlth- ll Elber extract of nlnthmiddottcnth-elcventbmiddotrib Percent Ptrcent Percent Ccut (edible portion) bullbullbullbullbullbullbullbullbullbull____________bull +0 96plusmnoOI Y-A 73+106X 22i +0951001 Y-561+l07~yen 235 o96plusmnO01 Y-f 87+1 08X 190 0 Se~rable fllt or dressetl carcass_ ________bull__ +93i 01 Y=306+ 82X 23f +931 01 Y-3M+80X 21 +88i 03 Y-314+ 83X 289 Et cr e~tract of dressed carcass (edible ~

portion)_ ______ bull_______________ +93i 01 Y-638+ 85X 248 +92i 01 Y-U7+MX 240 +8lIi bull 01 Y-68H B4X l68 Separable Jean of nlnthmiddottenth-eleventhmiddotrlb cut

IIIWIU1- Sepamhle lean of dressed carcass_ __ +85i 02 Y-1556+ SIX 2 51 +90i 01 Y-1608+ 80X 11l +72i 05 Y-1609+ 79X 3116 3Protein of dmssed carcass (edible portl~m) +l2i 02 Y-374+ 23X SI +82i 02 Y=386+ 23X 80 +77i 07 Yt6g+ 21X 79 0SeparublG bone of 11111lhmiddotlenthmiddoteleventbmiddotrlb cut

wllb- 21 Sellamble bOlle of dressed carcass_ __bull______ +83i 02 Y=4ao- 61X 129 +80i 03 Y=552+ 57X 1~ +83i Of Y~688+ 44X 80 0

- -- IJIi

E Ij

~ -gtUJ ~ III

~ 1= n d 1-3 UJ

TABLE I-Ranges means and standard deuiatwramp of composition data on ninth-tenth-ekuenth-rib cuts elle mlUcles and dressed 6eef carcaases

120 C2ttle 84 steers I 36 heifers

Sample analyzed and components

Nlnthmiddottenth-eleventhmiddotrib cut Separable fat bullbull ___bull_bull___ bull________bull____bull____ _____________ Separahle lean bullbull _ _____-bullbullbullbull--shy___bull____bull___ bull______________ _ Separable bone _bullbull ____ bull___________bull___ bullbullbull _______bull_____bullbull______bull

Dressed carcass Separable fat ______________bull___bullbull_________________bull_______~__ Separable lean bullbull _ __ bull__ bull___bull_____ bull____________bull_____________ _ Separable bone ______ bullbullbullbull _ __ bullbullbullbullbull_________bull____________ bull

Nlntbmiddotteuth-elemiddotcntbmiddotrlb cut (edible portion) Ether extractbullbull__________ bull____ bullbull__ _ ___bull____________________bull Protein ___________bull___bull__bull__ bull____ bull___bull _____________________ __ ~ater_bullbull _ _____ __________________bullbull _______bullbullbull________________ -sh bullbull ___ bull_ ___ bull _ bullbull____bull____ bullbull __ bullbull_bullbull__ ________bull__ ~________

Eye muscle of nillthmiddotteuth-eleveuthmiddotrih cut Ether extract ________ _ __ bullbull ____bull_____bull_______ _____bull_______ _ Dressed carcass (edible portion)

~~gte~~~~~t~~_Water bullbullbullbull ___________ bull___bullbull _______bullbull_________bull________________ _-sh______________bull_______________------------------shy______bull__ _

Range

Ptrctnl 10 7~34 408-jjl3 138-293

12bulla91 laquo4-jj70 12 5-22 5

16H99 106-]92 368-ll31 46shy 00

11-131

15~8 118-]91 41Hl50 66shy 97

Mean

Ptrctnl 2712 5201 2094

2~39 575~ 1712

3448 1472 4980

704

393

2929 1574 5385 m

Standard devtatlon

Perttm 7 1 507 314

635 479 231

792 181 618 112

213

651 142 517 083

Range

Perttnl 107-40 0 43 D-lll3 158-293

124-372 48 H7 0 133-22 5

169-439 106-192 393-631 46shy 9t

11- 97 shy

152~28 118-191 43 9-jj5 0 66shy 97

I M I Standard I ean devtation

Ptrttnl Percent 2537 687 5282 505 2182 288

2371 588 5827 447 1798 207

32 75 770 1510 L80 5709 599

720 113

351 178

2773 623 1600 141 5513 486

778 0iH

~ange

Ptrttnl H~34 408-515 138-285

U4-391 laquo~5 125-165

18~99 114-175 368-ll2 7 49shy 84

13-131

164~8 12 3-180 413-641 58shy 91

I StandardMean deviation

Perunt Feret) 3119 6~13 50 464 1881 272

2916 578 5575 504 1510 L42

3853 687 1384 149 4r79 553

670 100

491 261

3292 576 1512 123 5086 459

158 085

~C Pl Z Egtshyt

til d t t

~ Z Z P co t-l

S1 f12

t1 tl

~ 0 Ij

gtshycl a c d ~

= bull bull bull

bull bull bull IABLE 2-Relalionshps betweenphyncIJI-c01llposition factors of the ninth-tenth-eleventh-rib cuts and physical and chemical-composition Jacl4rS ll

of dressed beef earcasse8 ~ 120catUc I Msteers 36be1fers ~

~ ~gt Relntlonshlps studied Coefficient of Coe1llclcnt of Coe1Ilcient of 0

Standard Standard Standvdcorrelation Estimating carrelstion Estimating correlntion Estimating ~ error of error of error ofand probable equation and probable equation and probable equation ltestimate es~lmate estimate 0 error error error oj

~ Separable tat of ninthmiddottentb-cleNlthmiddotrlb cut Ill

wlth- ll Elber extract of nlnthmiddottcnth-elcventbmiddotrib Percent Ptrcent Percent Ccut (edible portion) bullbullbullbullbullbullbullbullbullbull____________bull +0 96plusmnoOI Y-A 73+106X 22i +0951001 Y-561+l07~yen 235 o96plusmnO01 Y-f 87+1 08X 190 0 Se~rable fllt or dressetl carcass_ ________bull__ +93i 01 Y=306+ 82X 23f +931 01 Y-3M+80X 21 +88i 03 Y-314+ 83X 289 Et cr e~tract of dressed carcass (edible ~

portion)_ ______ bull_______________ +93i 01 Y-638+ 85X 248 +92i 01 Y-U7+MX 240 +8lIi bull 01 Y-68H B4X l68 Separable Jean of nlnthmiddottenth-eleventhmiddotrlb cut

IIIWIU1- Sepamhle lean of dressed carcass_ __ +85i 02 Y-1556+ SIX 2 51 +90i 01 Y-1608+ 80X 11l +72i 05 Y-1609+ 79X 3116 3Protein of dmssed carcass (edible portl~m) +l2i 02 Y-374+ 23X SI +82i 02 Y=386+ 23X 80 +77i 07 Yt6g+ 21X 79 0SeparublG bone of 11111lhmiddotlenthmiddoteleventbmiddotrlb cut

wllb- 21 Sellamble bOlle of dressed carcass_ __bull______ +83i 02 Y=4ao- 61X 129 +80i 03 Y=552+ 57X 1~ +83i Of Y~688+ 44X 80 0

- -- IJIi

E Ij

~ -gtUJ ~ III

~ 1= n d 1-3 UJ

bull bull bull IABLE 2-Relalionshps betweenphyncIJI-c01llposition factors of the ninth-tenth-eleventh-rib cuts and physical and chemical-composition Jacl4rS ll

of dressed beef earcasse8 ~ 120catUc I Msteers 36be1fers ~

~ ~gt Relntlonshlps studied Coefficient of Coe1llclcnt of Coe1Ilcient of 0

Standard Standard Standvdcorrelation Estimating carrelstion Estimating correlntion Estimating ~ error of error of error ofand probable equation and probable equation and probable equation ltestimate es~lmate estimate 0 error error error oj

~ Separable tat of ninthmiddottentb-cleNlthmiddotrlb cut Ill

wlth- ll Elber extract of nlnthmiddottcnth-elcventbmiddotrib Percent Ptrcent Percent Ccut (edible portion) bullbullbullbullbullbullbullbullbullbull____________bull +0 96plusmnoOI Y-A 73+106X 22i +0951001 Y-561+l07~yen 235 o96plusmnO01 Y-f 87+1 08X 190 0 Se~rable fllt or dressetl carcass_ ________bull__ +93i 01 Y=306+ 82X 23f +931 01 Y-3M+80X 21 +88i 03 Y-314+ 83X 289 Et cr e~tract of dressed carcass (edible ~

portion)_ ______ bull_______________ +93i 01 Y-638+ 85X 248 +92i 01 Y-U7+MX 240 +8lIi bull 01 Y-68H B4X l68 Separable Jean of nlnthmiddottenth-eleventhmiddotrlb cut

IIIWIU1- Sepamhle lean of dressed carcass_ __ +85i 02 Y-1556+ SIX 2 51 +90i 01 Y-1608+ 80X 11l +72i 05 Y-1609+ 79X 3116 3Protein of dmssed carcass (edible portl~m) +l2i 02 Y-374+ 23X SI +82i 02 Y=386+ 23X 80 +77i 07 Yt6g+ 21X 79 0SeparublG bone of 11111lhmiddotlenthmiddoteleventbmiddotrlb cut

wllb- 21 Sellamble bOlle of dressed carcass_ __bull______ +83i 02 Y=4ao- 61X 129 +80i 03 Y=552+ 57X 1~ +83i Of Y~688+ 44X 80 0

- -- IJIi

E Ij

~ -gtUJ ~ III

~ 1= n d 1-3 UJ

12 lECHNrCA~ BULLETIN NO 926 U S DEPT OF AGRICULTURE

For all the cattle as one group the coefficient of correlation and probable error were +O93plusmnOOl The standard errol of the regression line WiLS 248 percent

SEPARABLE LEAN bullStudy was made of the relations between the separable-lean content

bf the ninth-tenth-eleventh-rib cut on one hand and thosame COI11shyponent of the dressed carcass as well as the protein content of the edible portion of the dressed carcass on the other hand (table 2)

46 I I I

I I I I k

+ i 42 - shy+

~ 00~ 3B - bull 0 0 shytJ) middot f middotct ++ + 0 () 0

0 0 + 0 ct() o 34 I- O~ 0(0 shy tJ) 0(0tJ) + ~~+ LIoI 0 + 0 0 +0 0 0 + 9004 +30 - shy0 t + +

Q z 0 +of + I- ~ +0+0 26 I- ++0 shy0

IlJ + + +A+~o ~ bullJ t +ID

j5 22 I- + shy + +++ 0 13 + ltl r IB vr + + + -E + +a STEERS

0 HEIFERSffi + ~+

+ ~ 14 I- shy~

I I I I I I I I lOW 14 IB 22 26 30 34 3B 42 46

SEPARABLE FAT OF NINTH-TENTH-ELEVENTH-RIB CUT (PERCENT)

IGUUE 3-Relation between scrmrable-fat contcnt of ninth-tcnth-eleventh-rib cut and ether-extract content of edible portion of dressed beef carcass Eaeh symbol x for steers and 0 for heifers (eprescnts 1 of 120 carcasses

The correlation between lean of thelib cut and lean of the carcass was highest for the steers lowest for the heifers and intermediate for the ] 20 cattle as ono group The value for the heifers was low enough (+072plusmn005) to makc questionable the use of the lean-meat content of the ninth-lenth-eleventh-rib cut for estimating that of the carcass for eattle of that sex Moreover the standard error of the estimate bull was relatively large

The lean-meat content of the ninth-tenth-eleventh-rib cut was

bull

bull

bull

ESlIMAlION 01~ (HE COMPOSIlION OF-BEEF CARCASSES AND CurlS 13

equally good for estimating tho protein content of the ediblo portion of the drossed cnrcass for tho 120 cattle and for the steers Agam however) itS ill the relationship botween leall of tho cmcal and loan of tho ninch-tonth-olovonth-lib cut tho correlation botweon protoin content of tho edible portion of the carcass nnd separablo l(iall-mOot contont of tho rib cut was 10WOl for heifers than for tho othor gIOUpS although in this cnse tho difielenco was much less 1ho standard errol of tho estimate WIS suchItS to su~gest that tho lean-moat contont of tho rib CHt could bo usod for ostulUtting the protoin contont of tho heifer clucassos 118 sllfely as thnt of stON Ol1lCnSSes

JlONI~

~rablc 2 shows thot in comparison with the 5 sets of coofficionts obtained from the studios on fnt and lenn the set loJnlin~ to bone is Oll tho whole next to the lowest in mllgnitndC bullTho lolntivoly low eoeflicionts all believed to be due Ilt INtst in part to tho CITOI introshydll(lod into the percentage of bOllo in-tho three~rib samplo aud pIobshyably also in the dlcsscd cnrCI1SS by innClllruto splitting of the latter into the 2 sid()s n is PIlWticully impossible even for tho lUost expert butchfrs ontirely to nvoid c1evintions from the middlo line of the blLd in splitting tho ottrenss Dtspite the fllct thnt theso coelIicionts are rolatively low they arc of slIfIieiont magnitUde to indicato a usoful rolationship 1rloreovor tho mnximum standltld errol of lihe ostimate npplying to the 120 cattlo was only 129 percrnL

SElAHAlILB FNr IN RBLNrION TO EfllEH EXfItACT Of CARCASS

To supplement tho results cOltecrncd with the relationships botween physical-composition fnctors of thomiddot ninth-toIlLlH~levellth-llb (lut and physical- and chemical-composition factors of tho drCssecl (lnrcass study WIlS mltde of tho scpltrable-fat content of Ute dlessed cnrcass as ll whole in reintion to tho othor-l1xtrMt contont of tho Cdiblo portion thoreof ~rho cooIIiclCnts of correlation with probnhl( (ITOIS for those two measures of el1reass flltlWSS lcplsonting tIH 120 (attIc 84 stcOlS Itnd 36 hoifers we1O found to be +O97plusmnO004 +O07plusmnO005 and -1-O95plusmn Oc)ll respectively The nllles show c101Llly that whon (JILlefliI work is dono in sepnrating Lhe fut of the dressed boef calcnss from tho oLlwr (olllpon(nls tho scpulntoel fut elosely apploaehes eth~r oxtraet as an It((nrrnto mOaSU1O of flltncss ]~stimlLtillg (Inations with Y 1(1plCsen(ing tho percentage of ether (xLmet in tho celi )10 pOlLion of the rlressNI earcltss nl1d X Lllll pereellliago of separablo fnt in tbo ellossed CILlcass ns a whole filO as follows Y=406+099XY=~28+103X and J=525+095X for tho 120 eattiC 84 steols nml 3G heifers respo(lti v(ly rhe cOllCsponding stnlltlnnl (rlors of (sti mnto am 171 158 and 1RO pelelnt

n1~IArrOllS 0 YAH I(tiS FACTOIISW 1111 ell MICAI-COMIOSIfION FACTOHS OF NINru-JgNlII-EllWENrnmiddotH1Il Cur

1rIlER gXJHACl

Ptlt(lILages of other oxtmct in the Cdible pOItion of tho ninthshyLonth-lllventh-lib enb W(1ll eOIIolntCel with those in the edible pOILioll of the dttssed (alcnss nud in tho (ye muscle of Lhe thloe-rib

bull bull bull

Table 3-Relationships between chl7nical-composilion factors (j the ninth-Ienlh-elellenth-rib cuts and other such factors of the same cul as weU ~as chemical-composition factorlJ of the dressed carcasses -

Relationships studIed

Ether extract of edible portion of ninth-tenthmiddot eleenth-rib cut with-

Ether extract of edible portion f dressed carmiddot CilS3 _____ bull _____bullbull__ bull ___bullbull __bullbullbull_____bull __

Ether extmct of eye muscle of ninth-tenthshyelemiddotcnthmiddotrib eut__bull_______

Protein of llliblo portion of ninthmiddottenthmiddot c1e-enthmiddotrib cut__ ____bull _--_

Water of edibl portion of ninthmiddottenthmiddot ele-enthmiddotrib cut_________bullbull

Ether extract of eye muscle of ninth-tenthmiddot eleventhmiddotrio cut with-

Ether extract of edible portion of dressed carcnss ____ _______ _____________________ _ Protein of edible portion of ninthmiddottenth-cle-enthmiddot

rib cut with-Protein of edible portion of dressed carcass bullbull

Water of edible portion of ninthmiddottenth-cleenthmiddot -rib cut with-

Water of edible portion of dressed carcass Protein of edible portion of ninthmiddottenthmiddot

eleventhmiddotrib cut_bullbull__bull____ sh of edible portion of ninthmiddottenth-clcventhmiddot

rib cut with-Ash of edible portion of dressed carcass_ bullbullbull__

120 cattle Slst~rsI CoefficientCocfilcr~nt Iof correlation Estima~ting of correlation Estimatin~error of anll proba- ~quaton and probamiddot equationestimateble error ble error

+0 Wplusmn) 01 =2S2+077X

+65plusmn 04 Y=097+HX

-Wplusmn 01 Y=2201- 21X

-Wplusmn 001 Y=7649- 77X

+G6plusmn04 IY=2133+203X I

+Slplusmn 021 Y=59s+ 66X 1

+-Wplusmn 0011~H90+ iS~ I +90plusmn01 1=161+ 25X

+46plusmn 05

PtTCe1ltj I I Pccent242 -to 91plusmn0 01 Y=3 49+074X

L I +-plusmnM IY--os+ X 69 -9Jplusmn 01 Y=225-22X

75 -Wplusmn 002 Y=7776-S1X

493 +58plusmn 051 Y=2058H04XI

76 +83plusmn021 Y=619+ti5XI

+92plusmn 01 IY=1683+ 75X1~5 9 +91plusmn 01 IY=117+ 27X

+51plusmn 06 1_______ --middotmiddotmiddotmiddotmiddotmiddot1

~

36 heifersI 8

~ II

) cmffl I Standardan a bull of lOrrlation Estimating zerror of werror of I d lt b equation Ishyestimate

252

~ 65

95

509

79

190

6

an pro amiddotble error

+094plusmn00l IY=273+O7~X +72plusmnOO jY=-212+1SX

-91plusmn 021 Y=2l4l-20X

-Wplusmn002 Y=7750-SOX

+TJplusmn 05 1 Y=2167+ItlSXI

+81plusmn01IY=504+69XI

+94plusmn01[ Y=142S+7SXI

+Slplusmn 00 Y=32S+ 23X

estimate

Puttl 210

162

04

75

398

73

158

82

fZt-i

td ~ tlt

~ ~ Z

Z ~ lt0 Igt)

0gt

~ Il

~ +32plusmn 10 1-__-_--

~

-3 0 J

gto 0 o ~

E3 ~

~

ESlIMArION OprRE COMPOSllION OF BEEF CAnCASSES AND CUlS 15

sample rhlty wert also COIrelated with the percentages of protein and water in the same sample

bull lfigure 4 is a scatter diagmlll showing the relation between the cthCl-cxtmct content of the edible portion of the ninth-tenth-eleventhshyrib sam pips and that of the edible portion of the dressed cal(~ass The regression line Ilnd its stnudard errol arc also shown In table 3 are 111lsented the coefficients of eOIlllation with their prohable enOlS indicLting tho lllationships that existed among the 120 cattie B4 steOlS nnd 36 heifels In flU three groups the copfficicnt exceeded 090 For ItU the (attle the coefIicient is the same and for the steClS practically the same as that between the sepamble fat of the threeshyrib cut and the ether extract of the edible pOltioll of the carcass (tahle 2) In the heifers however the ether extract of the three-rib cut was somewhat hetter LImn the separable fat as an indrx of the ethcl (xtlllet of til( ((lihlc portion of tw eunmiddotussElqutltions fOl esLimnLing the ether-extmct contlllt of the lattlI (Y) from that of the Lhlpo-rib sample (A) arc nlso giv(u in table 3

Of the three COlrolaLion coefficients between the peleentnge of ether extract of the edible POlti011 of the three-rib cut and thi~t of the

46 I I I I I I I I o

z 42 I shy

bull U

0

3e f shy~ 0 0

3 0

34 I shyltII ltII

0 0 shy0 3D f- shyz 0 0 0 a 26 f- shyw J

0 22 shy shy0 0

cr

I -

shy)(

UJ )( STEERS a o HEIFERS l UJ

IJ10 14 Ie 22 26 30 34 Zoe 42 46

ETHER EXTRACT OF EDIBLE PORTION OF NINTH-TENTH - ELEVENTH- RIB CUT I PERCENT)

bull FlOuml ~L-Rtlation between ether-extract content of edible portion of ninthshy

tcnth-cluenih-rib cnt ltnd cther-extruct content of edible portion of dressed beef carcasS lach symbol x for te(rs ILIIII 0 for heifers rcprescnts 1 of 120 ell rcasses

50

16 rrECHNICAL BGLLE~lIN NO 926 U S DEPT OF AGRlCULr-URE

eye mllsde I1lso shown in titble 3 only one that for heifers exceeds 070 This set of coeffi(icnls in gQncral is the lowest reported on the three groups of CI1ttle up to this point One would hesitate to make use of the (quatiols presented for estimating ether extmct of the eye musde from thttt of the three-rib cut

rhe dose rclittion beLwc(n the ctheT-extmct content of the edible portion of lht Ull((-Tib eut und thtlt of the dl(ssccl carenss and the rdatively lo (orleIMion bthntll the former nnd the eLher-extract eontent of the PYt musdc of the three-rib (ut suggcst that the lastshyIlwntion(d fndol would not be highly useful in thc estimation of the ether-exfxn(t (onl(nt of the cgtdibl( portion of the dTessecl (IlIcass This )eli(r is Hubstnnlint((i by 1(luits giv(n in table 3

Ir th( (oll~(nt of one COmpOIl(llt sueh itS protelll clln be estimated with slLtisfllctOIY lL(elllltcy from tilt (on(nt of anothcr eomponent sueh as dl)(I (xtmel in ment-(olnpoition stucli(s obviollsly th(1C is ml1rk((1 saving in work and (xppnsp Cons((lllentiy detellnintltion wns mnd( of the r(llltion h(tw(PIl th( p(r(entftges of ethel cxtmct llnd plollin in the ((libll portion of the thl(e-rib cut the threpound glOups of cntlIc 11gnin hping (onsiltlp(d In all (nsts the reilltionship although lwgativp HI ejo( thr (oeIri(irnt of e01Trlation exceeding 090 It is itppUlrnt from thes( 1tSttlts that thp plotrin contont of the edible POIliOIl of lhp ninth-tellth-eltenth-rib eut of beef can be estimllted with it fnidy high drgTP(~ of lcculttcy froll1 the ether-extmct content of til( edihle pOIlion of thp snm( snmpl(

A study I1lso WitS made of lll( corlelntion b(twr(11 tho perccnttlge of thor lxlllHt of til( ((Iibl( pOI ion of lhr thrce-rib cut and the percentage of watCL rh( relationship was reprcsent((1 by the coshy(fTieicllt of -099 101 (lwh of th( thr(( glOUpS of cattie and the stnndllrd errOls for us( wilh the lstimating equations WCLe low Obvimiddot ously instrlld of b(ing detplmincd by means of actual analysis the waU( contcnt of thp ((Iibl( portion of thr thr(c-rib cut cnn be estimated f(olll the lthN-pdmet content with little s(l(ifice in nccurncy

IHOTEI

PlOl(in 1Illqu(stionably is the priMipal Ilutritive Constituent of HIPat fol which eonsumels plIIehuse thllt product There is great n(cd lhrrcforp for satisfnetor~y Ill(thods for (stilllllling the protein eont(nt of til( dr(ss((1 Cl1l(nss In studies ll1ving this objective it was found f1 shown ill 1111gt1( 3 that the corrclntion eOlfficicnts between thl per(pntage of protpin in the edible portion of the ninth-tenthshyplptllfh-rib (uL itlld in th( dr(ssrd efllCnsS we1( mod(rately high and the stl1ndnld lITOIS for use with the (stimnting equnlions rOITespondshyingly smllii

WAIEH

nUr is pr(s(llt in frlsh IilClLt in greHt(r propol-tion thnn nny otilPr eonstitu(llt Sin(e th( (ifl(I(rHe hetw((1l the total contrnt and the wut(t eontpllt i dry I1lnt tN which inelud(s the rpllttivelyexpensive IlulliPllts it i illlportnllt to hil( n rapid satisfnctory method for cstimating til( willcr (ont(Il t of the dless((1 Cal(msgt In the three group of enttll tl1( (oIT(lntiolls brtw(en tiw watel (ontpnt of the edible portion of the lhlpc-db snmple ill1d lhill of the drcssed Cl1rcnss

bull

bull

bull

bull

bull

bull

ESTIl~TION OTtTHE COMPOSITION OP BEEF CAHCASSES AND OUlS 17

were high exceeding 090 in each instance The water content of tho cd ible portion or the throe-rib cut is highly useful therefore for estimating the wutor content of the dressed-beef CUlCUSS

It has been shown that tho protein content of the edible portion of Lhe ninth-tenth-elevcnth-rib eut could be cstimated from its ethcrshyextlllct content with a high deglce of acculilCY Study was also made of the rolation between tlw wnter content of this cut nnd iva protein content As shown III table 3 the vnlue of the pcrcent~ge of water in tho throe-rib cut ns IlIl index of the pelCelltngc of protein waG not so grent ns the alue of the ethel exLrnct However tho diffelcnce botween tho two indices wns smnH

ASH

As plcviolisly sLated Illiati(ns in total ash content of moat arc not of such gllat significallC ns the proportions of the various cleshyments in til(l ush Y(middott conditions may arise whieh mnke it desilllblo to know th(l total ash cOllt(nt of each of ccrtitin beef calcnsses or at loust to huve estimates of thut componont In the light of correlashytions reported in tuble 3 hOWCVll it docs not app(u that the ash content of the cdibl( meut of the ninth-tenth-e1cventh-rib cut is a satisfaetory index of tilat of the edible meat of the dressed beef cnrcass

FATNESS 010 DUESSED CARCASS IN UgITION TO THT OF PntllUy CUTS

In dct(lmining the rchttion of the fntness of the edible portion of the dressed curcltss to that of 11 primary cuts 22 of the 120 cattle constituting the second group were used as alreudy stated The fntness of the dressed carcasses as represented by the ethcr-cxtrnct content of the edible portion of the 22 right sidps vnried from 214 to 44S percent SuppleIlwlltary to study of the rclutions between the earcass and primary cuts eonsidcmtion wns also given to two subsamples of the standing rib as indices of the Ctlrcass These subsamplcs W(lO the ninth-tentll-elevellth-rib cut nlld the sixthshysevlnLh-eighth-lib wiLl the tWllfLIi-rib cut

fho 12 steers and 10 hrifels Wom (ollsitklecl as one group Conshysequpntly fOl the rillatioll betwpcn Pitch cut ILlld the cltleass itS shown in tnbitgt J only olle codfiei(llt is l(portNL All coefficients bttsed on dnta from tho 22 eattle w(le adj ustNI fOl the smnll number EstishymILLing lqultioIlS bas(ld on all 22 citHll ure llso presented in tho tnbln

As IHpviously indicatNI th(l( hilS bpln cOllsidcmble interest in tlw standing-rib (ut und portions tlHleof fiS samples for represcnting thegt rnLilc dlCssrd brCf (ILICIlSgt In 111( wOIk 011 the 22 cattle tht~ oPPolfiunity WitS ploidrd to obtnin flllth(1 infolnuLtion on the useshyfuln(ss o( thl standin~ rib Ilgt It (IHenSH sampl( Tho lesults show that thl lllntionshi p is (10( nILhou~h not so (lose as bptwc(n flnnk hlisktt 01 chutk and c1IpsHPd (ILI(IlSS 01 (Y(H beL(pn thl ninth-tenthshy(I(v(nth-Iib (lit Ilnd til( dl(H~wd (IHens At the other (xtI-cme is till( loin end lnd the kitlll() knob The (ollClntion between tho lat (1 and lhl ell (ns is (ISIW(iiLlty low Ilnd tho standard (1101 of eslillHLle outstandingly high

18 TECRNtCAL BtrtLETIX NO 926 U S OEM OF AGRlCULIURE

TA 1l1t1 4-fhlalioflshi1l8 betwew at (elhermiddotCtlracl) contcut 0 eciblc 110rtio~ of dre8~~d beef carCllil8 and the fat COlllell of V(lrIOU8 primarY cuts

1Ether ~xtrnct III ~dlble StandordI ponlon1-stlmatlng(Ut etroro( -CClUlltiou ~stlmllto bull II Stnndlrd

M~an d~vintlol ~~------------- shy

ucerU ltrctlll trCMt 114 5030 R01 200 4358 721 201 251 552 207 8118 6[01 2a7 1600 0middot18 2112 la~1 714 2liS 17middot0 1711 l-I 1718 710 118 1middot137 70 IU2 15H 4 III 1111 201 0-I ~gt() IOO I n II middotI)) 8001 0111

jltAriHSS m r~TI(gNTfJ-EIrKlmiddotrr-Rm Ccr r~ ELAION 10 TIIAr

OF OlIIEH eLllS

Th(Il iii Ulg(lll 1111( 101 information that will make possible Lhe (lslimnlioll of t1H fnt (ont(nt or olh(l culs from a Clllcnss WI1(l1 the fll tontlllt of 011( Cut is knowll The analytical wOlk done on the group oJ 22 enttl provldCd dntn for milking It stllUY of the fl1tJpJlltio11shyships b(lwCl1l (lIts lht Oppoltunity was fllso furnished to t(velop ltltlIILtrOl1S [0[ stimnting illlmiddot (the[-(lxtlnet Conttut of the stunding Iib Chuek blhht flank fLiHI oth(1 (lIts [rom the ctbcl-ltxtlilCt tontcnt of tht ninthmiddottltlIth-rlclllth-rib C1It FOt t1(s( 22 CaWe the mean (H 1((1 Iltng(l of (lia (xtllwt in 1IlC ((Iiull portion of the ninth-tenthshy(middot(wnlh-lib (lit wns 8870 unci the stlmclard deviation fJ53

In titbit 5 fl[( shown in dtCL(flsing 01((1 of mabrnitud( cOIIlnLion (O(ffid(nts with plobnlgth (1IOlS fol the relationships b(hvl(ll the rHI(utngl or (till lxtl(tct in the (ltlible pOltion of the ninth-tenthshy(middotllpnth-rib (ut nud PltI(Ilnlttgltgt or (th(I lxtmeL ill til( ldiblc POltiOIl

Ifll~ ii --UlililiOIl1itifJsJ(iltfrnflll (1Ihtmiddot-tJlro(ll fOlllclI of edible portion of nillhshy(ertih-(middottIIIlIIt-rib ClIt allli [be Ft (oncltt of -illdicated (lls

gther rxtrnct III ~n(~Iil~L dibl portion(l~omhl

(lit lillllllnd pnhIl1J1

rrnr

Irrrwi(llllk OlJIlOfi~ fibullbullj2 IittlltllllR rib + ~Hl OJ 1i~SF[ank SUplusmn IM S17 Brfilwt + sltI III 72(ilihnrt lulu 1- l-l-r 1gt1 710 Id JIll + ~J1 711l0l1U1 with shauk + i A tv 1 79 Hhthmiddots~vlll1righllHVl1I11 rib Cllt + middotIj h 7 III HUIII) bull + t ( 757Lt)in (fld 71 IY 0 I Inn~hllIk -I liIi 111 middot1 III KidrllY nuh t ~j 21 linl

bull

bull

bull

18 TECRNtCAL BtrtLETIX NO 926 U S OEM OF AGRlCULIURE

TA 1l1t1 4-fhlalioflshi1l8 betwew at (elhermiddotCtlracl) contcut 0 eciblc 110rtio~ of dre8~~d beef carCllil8 and the fat COlllell of V(lrIOU8 primarY cuts

1Ether ~xtrnct III ~dlble StandordI ponlon1-stlmatlng(Ut etroro( -CClUlltiou ~stlmllto bull II Stnndlrd

M~an d~vintlol ~~------------- shy

ucerU ltrctlll trCMt 114 5030 R01 200 4358 721 201 251 552 207 8118 6[01 2a7 1600 0middot18 2112 la~1 714 2liS 17middot0 1711 l-I 1718 710 118 1middot137 70 IU2 15H 4 III 1111 201 0-I ~gt() IOO I n II middotI)) 8001 0111

jltAriHSS m r~TI(gNTfJ-EIrKlmiddotrr-Rm Ccr r~ ELAION 10 TIIAr

OF OlIIEH eLllS

Th(Il iii Ulg(lll 1111( 101 information that will make possible Lhe (lslimnlioll of t1H fnt (ont(nt or olh(l culs from a Clllcnss WI1(l1 the fll tontlllt of 011( Cut is knowll The analytical wOlk done on the group oJ 22 enttl provldCd dntn for milking It stllUY of the fl1tJpJlltio11shyships b(lwCl1l (lIts lht Oppoltunity was fllso furnished to t(velop ltltlIILtrOl1S [0[ stimnting illlmiddot (the[-(lxtlnet Conttut of the stunding Iib Chuek blhht flank fLiHI oth(1 (lIts [rom the ctbcl-ltxtlilCt tontcnt of tht ninthmiddottltlIth-rlclllth-rib C1It FOt t1(s( 22 CaWe the mean (H 1((1 Iltng(l of (lia (xtllwt in 1IlC ((Iiull portion of the ninth-tenthshy(middot(wnlh-lib (lit wns 8870 unci the stlmclard deviation fJ53

In titbit 5 fl[( shown in dtCL(flsing 01((1 of mabrnitud( cOIIlnLion (O(ffid(nts with plobnlgth (1IOlS fol the relationships b(hvl(ll the rHI(utngl or (till lxtl(tct in the (ltlible pOltion of the ninth-tenthshy(middotllpnth-rib (ut nud PltI(Ilnlttgltgt or (th(I lxtmeL ill til( ldiblc POltiOIl

Ifll~ ii --UlililiOIl1itifJsJ(iltfrnflll (1Ihtmiddot-tJlro(ll fOlllclI of edible portion of nillhshy(ertih-(middottIIIlIIt-rib ClIt allli [be Ft (oncltt of -illdicated (lls

gther rxtrnct III ~n(~Iil~L dibl portion(l~omhl

(lit lillllllnd pnhIl1J1

rrnr

Irrrwi(llllk OlJIlOfi~ fibullbullj2 IittlltllllR rib + ~Hl OJ 1i~SF[ank SUplusmn IM S17 Brfilwt + sltI III 72(ilihnrt lulu 1- l-l-r 1gt1 710 Id JIll + ~J1 711l0l1U1 with shauk + i A tv 1 79 Hhthmiddots~vlll1righllHVl1I11 rib Cllt + middotIj h 7 III HUIII) bull + t ( 757Lt)in (fld 71 IY 0 I Inn~hllIk -I liIi 111 middot1 III KidrllY nuh t ~j 21 linl

bull

bull

bull

bull

bull

bull

E8TltAlION O THE COMPOSITION OF BEEP CAHCASES AND CUTS 19

oj 11 priJnll-Jy Cutsfrom the beef carcass Also given ure the equntious dtvclopcd for (sLimMing the fat content of th( Tarious primary cuts from thtL of the llinth~tenth-clc(Ilth-rib cut The wide lljution in these relationships is tl()towolthy Although tho ether-extluct (Ollshy

t(lIt of t11( (dible portion of aU or most of the other cuts could be (stitnlltedlI1o[( 01 less snlisfllctorily from that of tlw niuth-iltmthshy(l(vlntb-I~ib cuL it is ol)~ious lhut this is not tlliC ill tlw ens( or tho kidn(y knob

S(JMMAHY

Ih( composition of It tnltat animal Ilt uny given stuge of devolopshynlCtlL is of inteJ(It to the plo(iuc(l pit(k Ituilel ilTld especiallY tho cOISlIll1ll W()lk(lS in Uw fi(ld of livestock fUld l11nt leSNllch have I(NI of rapid ((onOmi(lli Hlethods fot (SliIl111ting tIlt eomposiUon of (I~(n-S(lS and rull Stufii(s w()( lh(rtfol( (omludNI to cot(]mine Ull Ielaliollfhips beLwNJ) ((ltnin om position flUtOlS and to dwclop lIlPlhods for CaUml)l1ng such fll()18 CfurnSStS of 197 euttlo were inVoltd

Th(l lwllioc ginJ1 in Uw outliu( of tht llnUollnl PlOj((t Cooperashytiv(1 )[(ilC III nstigations W1l~ (01plo5((1 in WptU1I ting the dressed (fLl(UoS(S into primtty (tits Physienl fuu1lyses of the (uts flOI11 the right sid( only W(I( llln(( Chmi(id Illlolyses or the cdibl( poetions of the ell Li 11~() (1( mnde by lht J1)(lhodf of lh( Asoeintion of Of1i(illl Agrieutlulfil Cl)mistswith (Cltuill modirieatiols The following 1 (suit W(JP ohtlliJ)(d

The ethN-(X[IiHt (onlfnl of the ((libl( pOIiion of the ninth-tenthshyItv(nth-Iih (lit WitS lt1) e1oselYI(ttlNI to thnl of tlw stnlldillg-rib CttC

1h( S(PilJttbl(-f(tt (ont(nt of th( ninth-tNlth-(lcltlIth-llb Cllt was Il YCty good ildx of til( (tiJPI-CXtlltt tont(llt of the eltlibl(~ pOltion h(l(()f It was only sligh lIy I(middotss valuahl(l us nn incilx of the sepaltgt1eIn Lof th( cnsslcl (U(USS fLlld of tbe (thtI (xllnet of the cdibl(l portion nr the d 1$(( (f((ltss

Ihl (()JlljiltioJ) l)(lw(lpJ) Pll(pntngl of sppnJllbll )(Iln in the IliuthshylllltlHLV(lllh-lilgt (ut fUll) tlra of tIle (~I(HSS WitS higlwst fOJstels JOWIst fOl hliffIS ltud in l (IJlHd ill llt fol SU(IS 111(1 J(middoti[(-Is IlS olle group In tttl lwifels lh( USI or the hnn nlltot (If t)u thl(I_rib (tit fOJ (H iml1tillg thilt of til( (j) I(ass npPNll(d q tllS ionn bl( Astn indlx of Ploltill (onllnl of thp (dibl( pOJtion of till tilPSSNt (fU(ilSS llll 11111 InPHt of t[I( thteJib llIt WtlS sOlnlwhnt 1S5 vtlluobl(l f(ll sllPJs ttnd tPif(lf tOgtthN nnd ftj( SINIS nlollC hut lim( nlIUllhl( fol heifets Ihull It nn ludfx of StPllJllhll-llnn Olll1l1 of tIl(middot (UJ()l-l-

III (ompurison with (l(ITki(nts obtllilHd flom tiJt stutits On Hplunhltgt fill find hnl1 of (It lhl((-lih (ut t h(- (OltIli(i(nls fol boue of thllt sumpl( HS lpitlt((1 to bOIH (If the ar(lts (1[( on the whol(I IHXC to lo(st in nU~lit tld( Yp( they WlItmiddot sHfli(iCll tlv 11l1~( to indietl te It Ilslful Ipnliolllilip

1lw J(middotInljoll 1)(gt( V((ll Slj)lltnble fat of tlIP (11I(ilS Ilnd (thlI lxtlllct or lhl ldilll( pOIliOIl lhpl(of WfiR (tY (01

P(lr(ntll~1 of [JWl (xtrn in IhI ((liIllP portion of th( uinth-lpnlhshy11(Pllllr-6b (ut WitS highly CtIlTpoundllltld with thnt of till dltSSNI (ilJ(~IlSS Fol hmiddotifc it wus n Iwt(t1 iwkx of NitCI-(xtlnet (Olltlul of the pdibhmiddot portion of tlrt d((ss(d (nl(IISS tllln US nIP s(pflnlbkmiddot fnt (onttflt

20 lECHN1CAL BULLETIN NO 926 U S DEPT OF AGIUCULJURE

or the three-rib cut Tho eorrlllltion bctwlltl lthll cxtrnct of the threerib sflmpl( and that of the ly( nnlscle WllS rtiativ(ly low

Tbe prottill content o( the cdihlt pOltion or the thnl-Iib cut was dos(ly ldaled to the ethcl-lxllnct content (WN mon (()Sl wus the (JMion of the Witter conhnt to Ill IltUer

iletweel tillt plotCin c(mt(nt of tllc edibJp pOItion of hI ninthshylcnth-cev(lllh-rih cut and that of tilc lt11(( (itl([lmiddotS tilC (olln(ion WllS mod(Iatlly high lltc co(fIldluts lILlgil1g from middot08 tplusmnO04 to -I-OSplusmn002 f()l stl~middotrs lteifcIs itnd the two S(X(S us Olll group [[OW(YN walpr cOllaquont of HI( t1lrc(middot-rib sample WitS a distincthmiddot IwltN indlx of Willel content of til( pdilJlc P()ltiOlt of lhf Cal(I1~~ 1llc e(Jntion otLw((l1 middotttlP[ nllll fllotlin of th(1 Llllll-Iib sllrnplc WHS clos( but mol so fOl ((11 nnd foL sttIIS nnd lHiflIS llS It group than fol h(ifcJB -

The cOI[(lnJiOIlS igt(ltW((1l HRh (Olll(llt of the ((ibl( pOllioll of the thl(t-Iib (ut nl1t lhnt of tiJ( (Il(m W(I( low illdicntillg tlmL the fOnlltI is of little -vallIlt fOt lltinmLing lIln 1l1ttPl

In tlw study of ~~ sbPIl Hnd iJli(((s Illll(e to dl(([ruifl( th( CIOF(IHSS of ((Jillion h~ltw((1l pi ICI-(XltIl( (onl(IIL of Lilt ((lilllcportiotl of vniOlls (Ols Hnd thM of Ih(~ (IUTIlSH I1flIlk lttnkNl (i(sL with bliskd dlll(k ninth-llnth-phCnllt rill nod standing llb following bllt nl with (ocfliei(nll (x(leltiing +OlO LpsF doslJy I(u(pd W(I(1 the nnn] (11(1 rOllnd with sl 11111 k tort loin 11nd sixth-s(pntlt(ighth-lwplfthshy[ilgt (uts Still I($ lllullbll ns indi(l of ethp(-(xt III( eontNlt of tlte lt1l((ICS W(II( f()(lsi1ltflk (until loill (lid nnd kidllPv kllob

Tn lhpound gTOlip of 22 shP IIllcllwirtrgtl (tuck was nost (losely 1(lltled to til( ninth-tellth-(IC(llth-rib (ut with J(spPct to (the(-extrilct content of (dibll portion Stt1ntiing rio and flank followed rather dORV with no diflcr(lHp O(hVPP11 tlwm Pile INtgtt rchttioll wns found IwbvNn kitlncy knob lllHI the three-Iib cut

LlTEHATUHb CITED (I) AllS()(IIlOS orr ()r(fm1 I Ao nClrItlf (1 IIHlS

1)25 W~llmiddotIU -Nn middot1~IIIlr ~nI1l011 Or ANALYSln C1)MIIIbullbullm BY Ill (OUILLIa oot lHlING UIOOS Or --InilS 1ltd 2 li35 IgtP illtlgt

i2j (uArrnlo ( IH20 llto~l~l n (O~llosllmiddotllJN Ut BEt e S 1)p1 gr (ir 3SH

IS JlP iIlu 31 EZampKHr 1

1130 IHrlllllll (n COIIIlII(IOo A AImiddot518 127 iP iIIu New York nwl Lonciol

(1 II (lIitlI I II lIn I nifllOllR Ok WllIM[INO c((n 111middot((If vm (I1I(HII (()~IIoI(rnN

(W (11(1 lotIl gr It(~ (is 2J 20 illll~ (51(11111 I

1126 IHlI(~I ~ltTlli1()~ OP 14lLllNl II1IOltTlOi O~ ~l Nil 1I0N~) 1Ii (ATIr~ kr(Ill~ltfn 10 (middotO~lIH(middotLI II(IUSC ILAKlS Jour Agr I(~ 32 727 7ii iilll

((l1~rrnIlA r lllll If)middot( I(OlllCT(Ol Jour Agr -cil 171 IR1 illm

71 FNlTBH ~1l~s Bnn llI -I I llIWTl 1l3i l~Iorrl (HIl~ fnF (n Tlfl (WHfmiddotmiddot (II 111(11 111( hmiddotII 55 PI

Vnr UUItgt h tl RlJlrlnt~nlIl ff Ill(IIIHnlll [ ) hwrIlllwlIl IIIIIIII Otll~ Vu~lnntufl i () l PIfI(l In Hts

bull

bull

bull