Resumen de Relationship between morphometric carcass characteristics and the production of commercial meat cuts of Nellore heifers

L.M. Sanches, A. R. M. Fernandes, R.R.A. Borquis

• español

  Um estudo de correlações foi conduzido para determinar quais as principais medidas morfométricas da carcaça que influenciam na determinação dos cortes comerciais do dianteiro e traseiro especial em novilhas nelore. Utilizou-se 81 novilhas nelore, escolhidas aleatoriamente provenientes de rebanhos comerciais, abatidas de acordo com a legislação vigente. Foram coletados os pesos corporais dos animais e posteriormente ao abate coletou-se o peso da carcaça quente, peso da carcaça fria e as mesmas foram divididas em meias carcaças e pesadas após o resfriamento. As medidas morfométricas da carcaça foram comprimento interno da carcaça, comprimento, largura, perímetro e profundidade de perna, profundidade de peito, área de olho de lombo e espessura de gordura subcutânea. As meias carcaças foram dividas em dianteiro e traseiro especial com intuito de estabelecer os cortes comerciais. Os dados foram submetidos à análise de correlação de Pearson (p

• English

  A study of correlations was conducted to determine the main morphometric measurements of the carcass that influence the determination of the commercial cuts from the forequarter and hindquarter in Nellore heifers. Eighty-one Nellore heifers, randomly chosen form a commercial herd, were slaughtered according to the actual regulation. The animal’s body weight was measured before the slaughter. After the slaughtering, the hot and cold carcasses were determined and then divided into half-carcasses and weighed after cooling. The morphometric measurements evaluated were the internal carcass length, width, perimeter and depth of leg, chest depth, ribeye area, and subcutaneous fat thickness. The half-carcasses were divided into forequarter and hindquarter to establish the commercial meat cuts. The data were analysed using Pearson’s correlation (p 0.60) were found in the variable weight, as the best correlation between the cuts of the forequarter and hindquarter was with the half carcass weight. The variables related to length, width, depth, and perimeter presented low to moderate correlations (