Recent Trends in Carcase Evaluation

The current change of emphasis from purely subjective commercial grading of meat carcases to more objective systems of appraisal is discussed. Modern methods of meat processing and marketing, together with rejection of animal shape as a factor of great productive importance, are considered dominating features of this change. The yield of boneless, fat-trimmed meat is rapidly becoming the criterion of commercial merit. Adoption of this criterion at carcase shows, in place of score cards based on linear measurements and visual appraisals, is urged. A need for standardisation of procedures is recognised. Universal acceptance of either a fat-free or “fat-corrected” carcase is advocated in research work, with greater attention being paid to fundamental aspects of growth and the design of experiments.