An investigation of the repeatability of eight measurements of beef carcasses

Abstract

1. Three measurements on both sides of 15 carcasses and 5 additional measurements on bot h sides of 6 carcasses were taken in duplicate by 3 observers working independently. The carcasses, which ranged in weight from 520 to 884 lb., were measured from 2 to 6 hr. after slaughter while on the hook in the chill-room of a slaughter-house. 2. Length of body and loin were the measurements which could be taken the most consistently, whereas the 2 depth measurements and the length of tibia were the least repeatable. 3. For 2 measurements, there were marked differences between observers i n the average differences between sides. In all carcass investigations, measurements should be taken on both sides and averaged. 4. For all measurements, except the length of body and loin, there were differences in the average values found by the 3 observers. 5. It is suggested that to achieve a satisfactory degree of repeatability, slight redefinition and clarification of the points of reference is required for some measurements, whereas others may have to be discarded.