
%0 Journal Article
%A Phillips, D 
%A Herrod, W 
%A Schafer, RJ 
%T The measurement of subcutaneous fat depth on hot beef carcasses with the Hennessy grading probe
%J Australian Journal of Experimental Agriculture
%D 1987/06/01
%V 27
%N 3
%P 335-338
%K 
%R https://doi.org/10.1071/EA9870335
%U https://www.publish.csiro.au/paper/EA9870335 
%X The left sides of 1118 hot beef carcasses were measured with the Hennessy Grading Probe (HGP) at a site on the rump. Two experienced technicians then measured fat depth at the same site using the cut-and-measure (CM) technique. Only measurements from carcasses where the 2 CM readings were within I mm were used in subsequent analyses (n = 828). Relative to CM, the HGP overestimated and underestimated the fat depth of lean and fat carcasses respectively. A significant (P < 0.001) linear relationship between the HGP and CM readings on the same carcass was demonstrated (r2 = 0.94, r.s.d. = 1.76 mm). The best prediction of CM was obtained when a quadratic HGP term was included (r2=0.94, r.s.d. = 1.72 mm). The HGP, using the regression equation    CM  =  -2.53  +  1.56 (HGP)  -  0.008 (HGP)2 is recommended as an alternative to CM for measuring subcutaneous fat depths of beef carcasses. 
