Sources of variation influencing the use of real-time ultrasound to predict intramuscular fat in live beef cattle

Canadian Journal of Animal Science

Volumn 82, Issue 2, 2002, Pages 133-139

  Chambaz, A ^a   Dufey, P A ^a   Kreuzer, M ^a   Gresham, J ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Beef; Cattle; Collagen; Hide thickness; Intramuscular fat; Ultrasound

Indexed keywords

ANIMALIA; BOS TAURUS;

EID: 0036321040     PISSN: 00083984     EISSN: None     Source Type: Journal    
DOI: 10.4141/A01-058     Document Type: Article

References (32)

1. Untersuchungen zur methodik der hydroxyprolinbestimmung in fleisch und fleischwaren
2. Live cattle evaluation, grading, and pricing
3. Relationship of ultrasound speckle to marbling score in cattle
4. Using serial ultrasound measures to generate models of marbling and backfat thickness changes in feedlot cattle
5. Characteristics of steers of six beef breeds fattened from eight months of age and slaughtered at a target level of intramuscular fat. 1. Growth performance and carcass quality
6. The relationship of animal leanness to meat tenderness
7. Prediction of live and carcass characteristics of market hogs by use of a single longitudinal scan
8. Repeatability of ultrasound-predicted percentage of intramuscular fat in feedlot cattle
9. Predicting percentage of intramuscular fat using two types of real-time ultrasound equipment
10. An ultrasonic Bragg scattering technique for the quantitative characterization of marbling in beef
11. Comparison of four real-time ultrasound systems that predict intramuscular fat in beef cattle
12. Application of ultrasound for feeding and finishing animals: A review
13. Ultrasound: Past pitfalls and present promise
14. Choice of a prediction equation and the use of the selected equation in subsequent experimentation
15. Some comments on Cp.
16. Growth, carcass and meat quality characteristics of beef cattle with 0, 50 and 75 percent Wagyu genetic influence
17. Slaughter and carcass traits of calves from first cross and reciprocal back-cross beef cows
18. Predicting intramuscular fat in beef longissimus muscle from speed of sound
19. The effect of intramuscular fat percentage on the sensory evaluation of beef cooked by different methods to two degrees of doneness
20. Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle