Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

The objective of this research was to examine the effect of subcutaneous fat thickness (SFT) on carcass characteristics and meat quality in 24-month-old British and crossbred British steers finished in feedlot systems. It was assessed using meta-analysis performed on data that was extracted from 46 published studies and comprising a total of 2,695 experimental units. We found that SFT was influenced by and increased linearly with hot carcass weights (HCWs) and cold carcass weights (CCWs) and their yields; moreover, the bone fraction decreased whereas the muscle and fat fractions increased with higher levels of SFT. No significant differences were detected in meat quality variables. Thus, SFT appeared to have a direct influence on HCW, CCW, and the weight and yield of bone, muscle, and fat of castrated steers. A uniform fat thickness level of 6.0 mm SFT was determined to be the standard of quality of carcasses and meat products for consumers.