The estimation of beef carcass muscle using cross-sectional area of M. longissimus dorsi at the fifth rib

The improvements in the accuracy of prediction of side muscle (weight and proportion) using measurements of eye muscle area at the 10th rib (EMA) and eye muscle area at the 5th rib (EMA), were compared in 48 steers, grain-fed for the Japanese market. For side muscle proportion the addition of EMA to hot side weight and a fat thickness measurement did not improve prediction but the addition of EMA did. P8 fat thickness together with hot side weight and EMA (each,