evaluation of the lamb vision system as a predictor of lamb carcass red meat yield percentage

• Published in: Journal of animal science 2003-06, Vol.81 (6), p.1488-1498
• Main Authors: Brady, A.S, Belk, K.E, LeValley, S.B, Dalsted, N.L, Scanga, J.A, Tatum, J.D, Smith, G.C
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; carcass weight; fat thickness; Female; Food Handling - methods; Food industries; Food Inspection - standards; Food-Processing Industry - methods; Food-Processing Industry - standards; Fundamental and applied biological sciences. Psychology; lamb carcasses; legs; loins; longissimus muscle; Male; management systems; Meat - classification; Meat - standards; Meat and meat product industries; Observer Variation; prediction; Predictive Value of Tests; prices; Quality Control; red meat; research management; Sheep; shoulders; United States; United States Department of Agriculture; USDA; vision
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/2003.8161488x

An objective method for predicting red meat yield in lamb carcasses is needed to accurately assess true carcass value. This study was performed to evaluate the ability of the lamb vision system (LVS; Research Management Systems USA, Fort Collins, CO) to predict fabrication yields of lamb carcasses. Lamb carcasses (n = 246) were evaluated using LVS and hot carcass weight (HCW), as well as by USDA expert and on-line graders, before fabrication of carcass sides to either bone-in or boneless cuts. On-line whole number, expert whole-number, and expert nearest-tenth USDA yield grades and LVS + HCW estimates accounted for 53, 52, 58, and 60%, respectively, of the observed variability in boneless, saleable meat yields, and accounted for 56, 57, 62, and 62%, respectively, of the variation in bone-in, saleable meat yields. The LVS + HCW system predicted 77, 65, 70, and 87% of the variation in weights of boneless shoulders, racks, loins, and legs, respectively, and 85, 72, 75, and 86% of the variation in weights of bone-in shoulders, racks, loins, and legs, respectively. Addition of longissimus muscle area (REA), adjusted fat thickness (AFT), or both REA and AFT to LVS + HCW models resulted in improved prediction of boneless saleable meat yields by 5, 3, and 5 percentage points, respectively. Bone-in, saleable meat yield estimations were improved in predictive accuracy by 7.7, 6.6, and 10.1 percentage points, and in precision, when REA alone, AFT alone, or both REA and AFT, respectively, were added to the LVS + HCW output models. Use of LVS + HCW to predict boneless red meat yields of lamb carcasses was more accurate than use of current on-line whole-number, expert whole-number, or expert nearest-tenth USDA yield grades. Thus, LVS + HCW output, when used alone or in combination with AFT and/or REA, improved on-line estimation of boneless cut yields from lamb carcasses. The ability of LVS + HCW to predict yields of wholesale cuts suggests that LVS could be used as an objective means for pricing carcasses in a value-based marketing system.