Carcass data were collected from weight of grade lean (weight of lean plus skinless market barrows and gilts ( n = 325) slaughtered at a square-cut belly and side (spare) ribs, R2 = .92, RSD = commercial slaughter facility in Canada to estimate 1.09). The automatic depth measurements provided carcass composition from longitudinal average fat more precise factors for estimation of lean than the depth and muscle depth measured automatically by a careful manual measurements of fat depth, muscle

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... puterized real-time ultrasonic system. Similar and depth, and loin muscle area. Manually measured loin other ultrasonic measurements were also made manu-muscle area was not required ( P > . 0 5 ) after hot ally from the same carcasses for comparison purposes. carcass weight, manually measured fat depth, and loin Results of regression analysis indicated that the depth were included in the models for predicting optimum measurements were hot carcass weight, weight and percentage of any of the dependent automatic average fat depth, and muscle depth made variables. These results suggest that the automated from the carcass longitudinal scans between the 10th and computerized ultrasonic system tested in this rib and last rib in predicting weight of lean (defatted, study can be used as an efficient and objective tool in a deboned four lean cuts, R2 = 3 8 , RSD = 1.19) and meat animal value-based marketing system.