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Journal article
Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness
Meat science, Vol.220, 109694
2024
PMID: 39481323
Abstract
Ultrasound and ultrawide band microwave system (MiS) were directly compared in their ability to scan live cattle to predict carcase traits. Commercial beef cattle (n = 315) were scanned on farm 0-14 days prior to slaughter. Traits measured were subcutaneous fatness at the P8 site (over the gluteus muscle on the rump, at the intersection of a line through the pin bone parallel to the chine and perpendicular through the 3rd sacral crest) and subcutaneous fatness at the rib fat site (between 12th & 13th rib, ¾ of the length ventrally over the longissimus muscle). The precision of prediction of carcase traits was slightly better using MiS. MiS prediction of P8 fat depth had an average RMSEP of 2.48 mm and R2 of 0.65. The MiS could predict carcase rib fat with an average RMSEP of 2.28 mm and R2 of 0.56. The accuracy of prediction was very similar between the two technologies. When predicting P8, the average bias was smallest using MiS at 0.157 mm, but the average slope was smallest using ultrasound at 0.03 mm. When predicting rib fat, MiS had the smallest average bias at 0.204 mm, and smallest average slope deviation at 0.06 mm. The MiS predicted P8 and rib fat carcase traits with similar precision and accuracy as ultrasound.
Details
- Title
- Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness
- Authors/Creators
- J Marimuthu - Murdoch UniversityK M W LoudonL J Smith - Murdoch UniversityG E Gardner - Murdoch University, Centre for Animal Production and Health
- Publication Details
- Meat science, Vol.220, 109694
- Publisher
- Elsevier Ltd.
- Identifiers
- 991005710870107891
- Copyright
- © 2024 The Authors.
- Murdoch Affiliation
- Centre for Animal Production and Health; School of Agricultural Sciences
- Language
- English
- Resource Type
- Journal article
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