03186naa a2200229 a 450000100080000000500110000800800410001902400390006010000190009924501940011826000090031252024650032165000140278665000200280065000150282065000130283565000100284865300140285865300120287265300180288477300540290215242102023-08-17       1996    bl uuuu     u00u1 u    #d7 a10.1016/s0309-1740(96)00032-02DOI1 aHOPKINS, D. L.  aThe relationship between muscularity, musclebbone ratio and cut dimensions in male and female lamb carcasses and the measurement of muscularity using image analysis.h[electronic resource]  c1996  aAbstract: Dorsal images of 57 whole lamb carcasses (mean 22.5 kg, SD 2.3 kg) were obtained on a slaughter chain using a video camera. The lambs represented two sexes (29 cryptorchids, 28 ewes) and one genotype (Poll Dorset × Border Leicester × Merino). Cryptorchid carcasses were significantly (P &lt 0.05) leaner than ewe carcasses at a common weight but there was little difference in dimensional measurements of M. longissimus thoracis et lumborum (LL). The cryptorchid carcasses had a significantly better conformation (based on the EUROP system) even when adjusted to the same carcass weight and subcutaneous fat level. From the hindleg and chump the following muscles were dissected and weighed: M. semimembranosus, M. adductor femoris, M. semitendinosus, M. biceps femoris, and M. quadriceps femoris. The femur was weighed, the length measured and a muscularity value calculated as described by Purchas et al. (1991 Meat Sci., 30, 181). There was no significant effect of sex on muscularity or muscle to bone ratio (M:B). Cryptorchid carcasses produced heavier (P &lt 0.05) round and midloin cuts but lighter (P &lt 0.05) chump and ribloin cuts. Overall there was no significant sex effect on the yield of hindquarter cuts. Correlation showed a significant (P &lt 0.001) association between LL area and muscularity, with a lower correlation between round and topside cross-sectional area and muscularity. Neither muscle cross-sectional area nor muscularity was significantly related to M:B ratios. Muscularity increased with increasing carcass weight (P &lt 0.001) but M:B did not. Prediction of muscularity was significantly (P &lt 0.05) improved by adding to hot carcass weight a measure of the combined width across the hind legs at interval three, as taken from video images, there being five equally-spaced intervals from the groin to the gambrel. A similar result was achieved by using carcass width at the third interval of five-eventy spaced intervals between the minimum shoulder width and the point of maximum loin width. There was no significant (P &gt 0.05) effect of sex on the relationships. It is concluded that muscularity could be used to indicate carcasses that have cuts with greater cross-sectional areas and that a video image analysis approach could potentially be used to derive an estimate of muscularity. The value to the meat marketing chain of identifying carcasses with large crosssectional areas remains to be established.  aLamb meat  aOvine carcasses  aSheep meat  aCarcaça  aOvino  aAvaliacao  aBorrego  aMuscularidade  tMeat Sciencegv. 44, n. 2, p. 307-317, Dec. 1996.