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Santinello M, Penasa M, Goi A, Rampado N, Hocquette JF, De Marchi M. Relationships between European carcass evaluation and Meat Standards Australia grading scheme applied to young beef cattle. Meat Sci 2024; 216:109575. [PMID: 38943842 DOI: 10.1016/j.meatsci.2024.109575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 06/19/2024] [Accepted: 06/19/2024] [Indexed: 07/01/2024]
Abstract
The European carcass grading scheme (EUROP) places large emphasis on meat yield and therefore on quantitative traits such as carcass conformation and superficial fat coverage. However, it falls short in considering sensory properties and consumer satisfaction. In contrast, the Meat Standards Australia (MSA) grading scheme considers, among others, animals' ossification, marbling, and ultimate pH as primary indicators of beef eating quality. This study aims to characterize MSA carcass grading scheme applied to the Italian beef production system, considering its significant role in European beef market. The study involved 3204 Charolais, Limousin, and crossbred young bulls and heifers slaughtered in a commercial Italian abattoir. Data collection spanned a broad range of variables, including animal characteristics, MSA traits, and EUROP carcass grading traits. Regardless of the sex of the animal, no significant relationship was observed between MSA traits and EUROP carcass grading scores. Factors such as sex, age, and arrival season at the fattening unit significantly affected most of MSA traits. Females had significantly higher marbling score, and lower ossification score and hump height than males. Animals imported in autumn and winter had significantly lower marbling score, but similar ossification score compared to those imported in spring and summer. Older females had the highest marbling scores. While further research is needed to assess whether the MSA grading scheme can be adapted to all different European rearing systems, results of this study are a prelude to the potential benefits that the MSA grading scheme can bring to the European beef industry.
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Affiliation(s)
- Matteo Santinello
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Mauro Penasa
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Arianna Goi
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Nicola Rampado
- Associazione Zootecnica Veneta (AZoVe), Via del Macello 9, 35013 Cittadella, PD, Italy
| | - Jean-François Hocquette
- INRAE, Clermont Auvergne University, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France.
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
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2
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Vanbergue E, Assie S, Mounaix B, Guiadeur M, Robert F, Andrieu D, Cebron N, Meyer G, Philibert A, Foucras G. Comparison between a complete preconditioning programme and conventional conduct on behaviour, health and performance of young bulls from small cow-calf herds. Animal 2024; 18:101169. [PMID: 38772080 DOI: 10.1016/j.animal.2024.101169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 04/12/2024] [Accepted: 04/12/2024] [Indexed: 05/23/2024] Open
Abstract
Bovine respiratory diseases (BRDs) have major socioeconomic impacts in the beef sector. Antimicrobials have been traditionally used to prevent the development of BRDs upon arrival in fattening units. Currently, from a "One Health and One Welfare" perspective, alternative solutions are being investigated. Preconditioning programmes that aim at reducing stress and reinforcing immune functions have been proposed to decrease BRDs incidence. In this study, we assessed the effect of a preconditioning protocol set up in nine commercial beef herds on young bulls' behaviour, health, and performance. Preconditioned bulls (PREC) were weaned indoors 50 days before departure, and progressively fed a concentrate diet supplemented with vitamins and trace elements. They also received an anthelmintic treatment, and two doses of a trivalent vaccine against respiratory pathogens at 4-week intervals. In contrast, controls (CTRL) were kept on pasture with their dams with no vaccination or particular diets. All calves were transported together to a single sorting facility to be sorted by experimental groups, origins, and BW, forming new groups before dispatch to four fattening units. At arrival, CTRL were treated with anthelmintic drugs and received one injection of the same BRDs vaccine. No intervention was performed on PREC bulls. BRD-scores were 0.73 in PREC versus 0.07 in CTRL (P = 0.01) during the preconditioning period and 0.96 in PREC versus 0.54 in CTRL (P = 0.41) after 15 days in the fattening units. Morbidity estimates were 18% in PREC versus 1% in CTRL (P < 0.001) during the preconditioning period and 32% in PREC versus 19% (P = 0.07) in CTRL after 15 days in the fattening units. Poor housing conditions during preconditioning and a different aetiology could partly explain these results. At arrival to fattening, the average daily gain (ADG) was 1 605 g for PREC versus 1 140 g (P = 0.012) for CTRL. After fattening for 180 days, differences in BW, ADG, carcass weight and conformation were inconclusive. In Europe, preconditioning programmes including vaccination must be set up coherently with good husbandry practices and with a global adaptation of batch management of the beef sector otherwise, they may be less effective than expected.
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Affiliation(s)
- E Vanbergue
- Institut de l'élevage, Monvoisin, 35910 Le Rheu, France.
| | - S Assie
- INRAE UMR BioEpAR, ONIRIS, Site Chantrerie, 44307 Nantes Cedex, France
| | - B Mounaix
- Institut de l'élevage, Monvoisin, 35910 Le Rheu, France
| | - M Guiadeur
- Institut de l'élevage, Monvoisin, 35910 Le Rheu, France
| | - F Robert
- Deltavit, CCPA, ZA du Bois de Teillay, Quartier du Haut-Bois, 35150 Janzé, France
| | - D Andrieu
- Deltavit, CCPA, ZA du Bois de Teillay, Quartier du Haut-Bois, 35150 Janzé, France
| | - N Cebron
- IHAP, Université de Toulouse, INRAE, ENVT, Toulouse, France
| | - G Meyer
- IHAP, Université de Toulouse, INRAE, ENVT, Toulouse, France
| | - A Philibert
- Institut de l'élevage, Monvoisin, 35910 Le Rheu, France
| | - G Foucras
- IHAP, Université de Toulouse, INRAE, ENVT, Toulouse, France
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Santinello M, Rampado N, Penasa M, Hocquette JF, Pethick D, De Marchi M. The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle. Meat Sci 2024; 213:109501. [PMID: 38574653 DOI: 10.1016/j.meatsci.2024.109501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 01/03/2024] [Accepted: 03/21/2024] [Indexed: 04/06/2024]
Abstract
The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th thoracic vertebrae. However, the European beef industry relies on late-maturing breeds usually cut at the 5th vertebrae due to commercial reasons. Data from 55 young bulls and heifers of late-maturing breeds were collected in an Italian slaughterhouse following the MSA guidelines at both carcass grading sites and sides. Intramuscular fat levels were assessed through two scores and used with other variables to feed the MSA model, which predicts the MSA index, the meat-eating quality scores (MQ4) for 5 muscles and for each carcass grading site × side combination. The scores were analyzed using a mixed linear model. A correlation analysis was conducted to predict the variables measured at the 10th site using their correspondent at the 5th carcass grading site. A stepwise regression was conducted to understand the weight of each measured variable on marbling and MQ4 scores measured both at 5th and 10th carcass grading sites. Results showed significantly higher value for the studied traits at the 5th carcass grading site, while carcass side had no significant impact. The equations had high predictive capability and MSA marbling score played a key role in explaining the variability across carcass grading sites. The differences in marbling and MQ4 scores between the carcass grading sites suggest considering this factor if the MSA grading system will be applied to Europe.
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Affiliation(s)
- Matteo Santinello
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Nicola Rampado
- Associazione Zootecnica Veneta (AZOVE), Via del Macello 9, 35013 Cittadella, PD, Italy
| | - Mauro Penasa
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Jean-François Hocquette
- INRAE, Clermont Auvergne University, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
| | - David Pethick
- School of Agricultural Sciences, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Murdoch, Western Australia 6150, Australia
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
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Influence of Wet Ageing on Beef Quality Traits. Animals (Basel) 2022; 13:ani13010058. [PMID: 36611667 PMCID: PMC9817881 DOI: 10.3390/ani13010058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Fresh samples of Longissimus thoracis of Charolais (n = 12), Romagnola (n = 15), Limousine (n = 77), and crossbreed (n = 62) animals were evaluated with different storage periods (0, 4, 9, and 14 days). Proximate analysis (i.e., pH, humidity, color, free water content, and physical parameters) was performed for each sample. The data obtained were evaluated with a mixed model, setting 5 fixed effects (breed, storage time, animals age, EUROP conformation, number of animal transports) and the animal as random. The results demonstrated that meat quality was affected mainly by the wet ageing period and that the visual and tactile parameters were also found to be susceptible to the storage time. The conservation entailed a decrease in meat humidity and an increase in L* and b* traits; it also led to a decrease in the hardness of the sample, in turn affecting the other texture profile analysis parameters considered. Fixed effects affected in different ways the traits analyzed i.e., pH and humidity changed with breed, as well as with EUROP classification, animals' age for some TPA parameters, and the number of animal transports for both visual and tactile parameters. Wet ageing influenced the meat quality, often improving it, confirming how important further research would be to identify precise storage times in relation to the parameters studied.
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Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers. Foods 2022; 11:foods11091262. [PMID: 35563984 PMCID: PMC9105205 DOI: 10.3390/foods11091262] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
The study aim was to identify the effects of the rearing management applied throughout the heifers’ life on the carcass (e.g., conformation, marbling, fat) and meat (color, texture, and sensory profiles) properties. From the individual data of 171 heifers from 25 commercial farms, a typology of four rearing managements was established from 50 rearing factors. The managements had an effect on the conformation, the color (fat and muscle), and the rhomboideus grain meat, for the carcass, and the lightness, the atypical flavor, and the overall acceptability for the longissimus (LM) meat. The carcass traits compared to the meat were more sensitive to a change of rearing management. Our results confirmed that it was possible to target the same carcass or meat quality from different managements. Moreover, according to the aims of the targeted carcass and LM meat quality, management 3 could be an interesting trade-off to jointly manage the quality of both products. For example, the carcasses that were produced had a high conformation, smooth meat grain and the LM meat was more liked. This management was intermediate compared to the other rearing managements and had a long fattening period with a diet mainly based on conserved grass and a high concentrate quantity.
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6
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Monteils V, Sibra C, Laurent C. Determination of rearing practices combinations increasing the carcase weight according to the heifers slaughter age by the decision tree method. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1988738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Valérie Monteils
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Cécile Sibra
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Claire Laurent
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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7
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Ellies-Oury MP, Durand D, Listrat A, Chavent M, Saracco J, Gruffat D. Certain relationships between Animal Performance, Sensory Quality and Nutritional Quality can be generalized between various experiments on animal of similar types. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pitchford WS, Trotta CM, Hebart ML, Miller SM, Rutley DL. Yield measurement is valuable for pricing beef carcasses. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
The most common way of pricing beef carcasses is through a price grid. Most processors make greater profit from higher-quality carcasses, which are those with higher meat yield and eating quality.
Aims
The aim of this study was to calculate the value of diverse carcasses and compare pricing mechanisms on their ability to discriminate variation in meat yield and predicted eating quality.
Methods
Hereford cross steer carcasses (153) were boned out to record saleable meat and yield. Six methods were used to calculate carcass price (AU$/kg). All were adjusted to the same average carcass value to allow comparisons, assuming that the overall payment does not change, but comparing the effect of having greater premiums and discounts. The six prices were based on a commercial grid, grid plus eating quality premium, yield of saleable meat only (constant price for all saleable meat), yield with eating quality premium, then the yield prices with optimum (quadratic) weight and fatness penalties based on grid optimums.
Key results
Measurements of meat quality (eye muscle area and marble score) or saleable meat yield accounted for no variation in the grid price. However, measurement of yield accounted for substantial variation in prices calculated from yield and eating quality.
Conclusions
The current grids do not encourage high-quality meat production and, assuming that yield and eating quality are important to processors, an actual measurement of yield is crucial to guide processing decisions (e.g. cutting plans) to maximise carcass value and feed market signals back to beef producers.
Implications
Improved measurement of meat yield is required if carcass prices are to reflect carcass quality or the potential value captured.
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9
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Nikolaou K, Koutsouli P, Bizelis I. Evaluation of Greek Cattle Carcass Characteristics (Carcass Weight and Age of Slaughter) Based on SEUROP Classification System. Foods 2020; 9:foods9121764. [PMID: 33260518 PMCID: PMC7760875 DOI: 10.3390/foods9121764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 11/16/2022] Open
Abstract
In Greece, all cattle carcasses produced from a variety of breed types are classified according to the SEUROP system. The objective of this study was to evaluate Greek carcass characteristics such as carcass weight and age of slaughter based on SEUROP classification system (muscle conformation and fat deposit classes) and to describe the effect of main factors such as breed, gender, year of slaughter, farm's geographical region and month of slaughter on these carcass parameters. It is the first study that evaluates local breeds, revealing the wide diversity of the Greek cattle breeding conditions. The analyzed records consisted of 323,046 carcasses from 2011 to 2017. All the examined factors significantly affected the mean carcass weight (298.9 ± 0.2 kg) and the mean slaughter age (559.1 ± 0.3 days). Carcasses from beef meat breeds had on average higher mean carcass weight while the local breeds had lower. The mean slaughter age and carcass weight were higher in winter than in summer. The local and the dairy breeds were classified in similar muscle conformation classes. Finally, Greek cattle carcasses from almost all regions were satisfactory for their quality carcass traits with good muscle conformation (R, O and U class) and low-fat deposit (class 1 to 3).
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Affiliation(s)
- Kostoula Nikolaou
- Department of Bovine Sector and Equity, Directorate General of Agriculture, Directorate of Animal Husbandry Systems, Hellenic Ministry of Rural Development and Food, Veranzerou 46, 10176 Athens, Greece;
| | - Panagiota Koutsouli
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Faculty of Animal Biosciences, Agricultural University of Athens, 11855 Athens, Greece;
- Correspondence: ; Tel.: +30-210-5292-4440
| | - Iosif Bizelis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Faculty of Animal Biosciences, Agricultural University of Athens, 11855 Athens, Greece;
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Liu J, Chriki S, Ellies-Oury MP, Legrand I, Pogorzelski G, Wierzbicki J, Farmer L, Troy D, Polkinghorne R, Hocquette JF. European conformation and fat scores of bovine carcasses are not good indicators of marbling. Meat Sci 2020; 170:108233. [PMID: 32688221 DOI: 10.1016/j.meatsci.2020.108233] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 06/23/2020] [Accepted: 06/25/2020] [Indexed: 11/18/2022]
Abstract
Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value and production yield rather than eating quality estimation. The aim of this study was to investigate the relationship between marbling and the most common scores for carcass classification in Europe. If there are strong associations between marbling and European classification scores, marbling score may be estimated from the carcass characteristics. However, this study indicated that European classification scores explain only a slight proportion of the variance in marbling score (32%, 46%, 34% and 21% for the entire cattle group, young bulls, females and steers, respectively). Therefore, whereas the EUROP grid is well adapted to estimate yield, it does not reflect marbling at all. The European beef industry should take into account additional indicators related to beef palatability to assist the determination of the commercial value of carcasses.
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Affiliation(s)
- Jingjing Liu
- INRAE, Université Clermont Auvergne, Vetagro Sup, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France
| | - Sghaier Chriki
- Isara - Agro School for Life, 23 rue Jean Baldassini, 69364, Lyon cedex 07, France
| | - Marie-Pierre Ellies-Oury
- INRAE, Université Clermont Auvergne, Vetagro Sup, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France; Bordeaux Sciences Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
| | - Isabelle Legrand
- Institut de l'Elevage, Service Qualité des Viandes, MRAL, 87060 Limoges Cedex 2, France
| | - Grzegorz Pogorzelski
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Jerzy Wierzbicki
- Polish Beef Association Ul, Smulikowskiego 4, 00-389, Warszawa, Poland
| | - Linda Farmer
- Agri-Food and Biosciences Institute, Newforge Lane, Belfast BT9 5PX, UK
| | - Declan Troy
- Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland
| | | | - Jean-François Hocquette
- INRAE, Université Clermont Auvergne, Vetagro Sup, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France.
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11
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Ellies-Oury MP, Hocquette JF, Chriki S, Conanec A, Farmer L, Chavent M, Saracco J. Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits. Foods 2020; 9:E525. [PMID: 32331253 PMCID: PMC7230583 DOI: 10.3390/foods9040525] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/05/2020] [Accepted: 04/08/2020] [Indexed: 11/17/2022] Open
Abstract
The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expectations are described. The final goal is to define practices that could increase value for animal production, carcasses and meat whilst simultaneously meeting the main expectations of the beef industry. Different models previously developed worldwide are proposed here. Two new computational methodologies that allow the simultaneous selection of the best regression models and the most interesting covariates to predict carcass and/or meat quality are developed. Then, a method of variable clustering is explained that is accurate in evaluating the interrelationships between different parameters of interest. Finally, some principles for the management of quality trade-offs are presented and the Meat Standards Australia model is discussed. The "Pareto front" is an interesting approach to deal jointly with the different sets of expectations and to propose a method that could optimize all expectations together.
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Affiliation(s)
- Marie-Pierre Ellies-Oury
- Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France;
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
| | - Jean-François Hocquette
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
| | - Sghaier Chriki
- Isara Agro School for Life, 23 rue Jean Baldassini, 69364 Lyon CEDEX 07, France;
| | - Alexandre Conanec
- Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France;
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
| | - Linda Farmer
- Agri-Food and Biosciences Institute, 18a Newforge Lane, Belfast BT9 5PX, UK;
| | - Marie Chavent
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
| | - Jérôme Saracco
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
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12
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Araújo J, Lima A, Nunes M, Sousa M, Serrão G, Morais E, Daher L, Silva A. Relationships among carcass shape, tissue composition, primal cuts and meat quality traits in lambs: A PLS path modeling approach. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2019.106024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Identification of combinations of influential rearing practices applied during the heifers’ whole life on the carcass quality by the decision tree method. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.103823] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Knock M, Carroll GA. The Potential of Post-Mortem Carcass Assessments in Reflecting the Welfare of Beef and Dairy Cattle. Animals (Basel) 2019; 9:E959. [PMID: 31766113 PMCID: PMC6912758 DOI: 10.3390/ani9110959] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 10/28/2019] [Accepted: 11/10/2019] [Indexed: 11/25/2022] Open
Abstract
There is increasing interest in utilizing meat inspection data to help inform farmers of the health and welfare of their herds. The aim of this study was to determine whether ante-mortem measures of welfare in beef and dairy cattle (N = 305) were associated with post-mortem measures at a United Kingdom (UK) abattoir. Multiple regression analysis was used to determine the ability of ante-mortem measures of lameness, cleanliness, skin lesions, hair loss and body condition in predicting hot carcass weight and the frequency of carcass bruising. For beef cattle, lameness score (p = 0.04), cleanliness score (p = 0.02) and age (p < 0.001), were predictors of carcass bruise score while lameness score (p = 0.03), body condition (p = 0.01) and sex (p < 0.001) were predictors of hot carcass weight. For dairy cattle, sex (p < 0.001) and slaughter day (p < 0.001) were predictors of carcass bruise score while skin lesion score (p = 0.01), body condition (p < 0.001), age (p < 0.001), slaughter day (p < 0.001) and number of moves (p = 0.01) were predictors of hot carcass weight. These results suggest that recording carcass weight and carcass bruising at meat inspection may have potential as a general indicator of health and welfare status in cattle. However, animal characteristics and variables, such as slaughter day and abattoir staffing, should be taken into account when interpreting the results.
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Affiliation(s)
- Melody Knock
- Animal Behaviour and Welfare Research Group, Department of Animal and Land Sciences, Hartpury University, Gloucester GL19 3BE, UK;
| | - Grace A. Carroll
- Animal Behaviour Centre, School of Psychology, Queen’s University Belfast, Belfast, BT7 1NN, UK
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15
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Influence of Farm Management for Calves on Growth Performance and Meat Quality Traits Duration Fattening of Simmental Bulls and Heifers. Animals (Basel) 2019; 9:ani9110941. [PMID: 31717535 PMCID: PMC6912214 DOI: 10.3390/ani9110941] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/15/2019] [Accepted: 10/29/2019] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Cattle have been selected for their adaptation to a specific environment and productive system, in which they show, in theory, their best economical results. With appropriate nutrition, the calf’s performance enhances during early life and improve the production limit providing distinctive opportunities to optimize feeding strategies and increase the profitability of beef production. There is considerable variation in fattening protocols as well as in farm conditions. Meat quality parameters and carcass traits are the main objectives of most research carried out in the beef production area. Optimizing meat quality parameters and carcass traits are important for farmer profits and consumer satisfaction. According to that, at the phenotypic level, growth performance and traits could be observed. Rearing practices are known to have an impact on cattle carcasses and meat characteristics. The rearing practices applied after calving have an influence on the animal’s performance at the growth period and can involve different animal properties at the beginning of the fattening period. Abstract This study assessed the effects of farm management during rearing practices in the first months of a calf’s life on growth performance and meat quality traits during the fattening period. A total of 48 Simmental calves were divided into two groups at a commercial cattle feedlot. In the first group were calves from the same farm and herd (n = 12 male and n = 12 female). The second group included calves from several different herds and farms (n = 12 male and n= 12 female). Calves were transferred to a feedlot and fed with a commercial feedlot ration at three to four months of age. The aim was to determine if identical fattening conditions at feedlot can reduce initial calf rearing differences between cattle during the fattening period. Bulls grew faster than heifers reaching higher total gain and showed significantly higher slaughter weight than heifers. Meat samples of heifers from the same herd had the highest intramuscular fat content and reddest color with significant differences among cattle groups. The most abundant fatty acid was oleic acid (C18:1), followed by palmitic (C16:0), stearic (C18:0), linoleic (C18:2), and myristic acid (C14:0). Meat samples of heifers from different herds were darkest with highest content of iron (Fe) with significant differences among cattle groups.
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Soulat J, Monteils V, Léger S, Picard B. Identification of key rearing factors to manage cattle carcass fatness and conformation scores during the fattening period. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1632750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Julien Soulat
- Clermont Auvergne University, INRA, VetAgro-Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Valérie Monteils
- Clermont Auvergne University, INRA, VetAgro-Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Stéphanie Léger
- Université Clermont Auvergne, Blaise Pascal University, Laboratoire de Mathématiques, Clermont-Ferrand, France
- CNRS, UMR 6620, Laboratoire de Mathématiques, Aubière, France
| | - Brigitte Picard
- Clermont Auvergne University, INRA, VetAgro-Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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Conanec A, Picard B, Durand D, Cantalapiedra-Hijar G, Chavent M, Denoyelle C, Gruffat D, Normand J, Saracco J, Ellies-Oury MP. New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities. Foods 2019; 8:E197. [PMID: 31181692 PMCID: PMC6616927 DOI: 10.3390/foods8060197] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 05/29/2019] [Accepted: 06/04/2019] [Indexed: 12/02/2022] Open
Abstract
The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, including carcass properties, to assess a new method of managing the trade-off between these four performance goals. For this purpose, each variable evaluating the parameters of interest has been statistically modeled and based on data collected on 30 Blonde d'Aquitaine heifers. The variables were obtained after a statistical pre-treatment (clustering of variables) to reduce the redundancy of the 62 initial variables. The sensitivity analysis evaluated the importance of each independent variable in the models, and a graphical approach completed the analysis of the relationships between the variables. Then, the models were used to generate virtual animals and study the relationships between the nutritional and organoleptic quality. No apparent link between the nutritional and organoleptic properties of meat (r = -0.17) was established, indicating that no important trade-off between these two qualities was needed. The 30 best and worst profiles were selected based on nutritional and organoleptic expectations set by a group of experts from the INRA (French National Institute for Agricultural Research) and Institut de l'Elevage (French Livestock Institute). The comparison between the two extreme profiles showed that heavier and fatter carcasses led to low nutritional and organoleptic quality.
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Affiliation(s)
- Alexandre Conanec
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
- Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France.
- Universite de Bordeaux, IMB, UMR 5251, F-33400 Talence, France.
| | - Brigitte Picard
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
| | - Denis Durand
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
| | | | - Marie Chavent
- Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France.
- Universite de Bordeaux, IMB, UMR 5251, F-33400 Talence, France.
| | - Christophe Denoyelle
- Institut de l'Elevage, Service Qualite des Carcasses et des Viandes, 69007 Lyon, France.
| | - Dominique Gruffat
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
| | - Jérôme Normand
- Institut de l'Elevage, Service Qualite des Carcasses et des Viandes, 69007 Lyon, France.
| | - Jérôme Saracco
- Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France.
- ENSC Bordeaux INP, IMB, UMR 5251, F-33400 Talence, France.
| | - Marie-Pierre Ellies-Oury
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
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Gagaoua M, Picard B, Monteils V. Assessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness management. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4129-4141. [PMID: 30767219 DOI: 10.1002/jsfa.9643] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 02/11/2019] [Accepted: 02/13/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND This study implemented a holistic approach based on the farm-to-fork data at the four levels of the continuum (farm - slaughterhouse - muscle - meat) to study the inter-individual cluster variability of beef tenderness. For that, 171 young bulls were selected on a large database of 480 animals according to the industrial expectations based on animal and carcass characteristics. The targeted factors were age at slaughter (14; 20 months), carcass weight (370; 470 kg), EUROP conformation (7; 15) and fatness (2.5; 5) scores of the carcasses. Multivariate analyses and unsupervised learning tools were performed. RESULTS Principal component analysis combined to agglomerative hierarchical clustering allowed ten clusters to be identified that differed (P < 0.0001) for the four targeted factors. The clusters were further different for variables belonging to each level of the continuum. The results indicated an inter-individual cluster variability rising in tenderness in link with the continuum data grouped according to industrial expectations. The associations of the whole variables of the continuum with tenderness were very important, but farm-to-fork continuum-levels dependent. The findings showed that the variables contributing most to the inter-individual cluster variability of tenderness seemed to be more related to the rearing practices, mainly feeding, and their consequences on carcass properties rather than to the muscle characteristics evaluated by enzyme metabolism and connective tissue. CONCLUSION It seems that considering the continuum data would allow possible trade-off managements of tenderness to identify levers at different levels from the farm-to-meat. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mohammed Gagaoua
- Département PHASE, INRA, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, Saint-Genès-Champanelle, France
| | - Brigitte Picard
- Département PHASE, INRA, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, Saint-Genès-Champanelle, France
| | - Valérie Monteils
- Département PHASE, INRA, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, Saint-Genès-Champanelle, France
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Schulz L, Sundrum A. Assessing marbling scores of beef at the 10th rib vs. 12th rib of longissimus thoracis in the slaughter line using camera grading technology in Germany. Meat Sci 2019; 152:116-120. [DOI: 10.1016/j.meatsci.2019.02.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 01/17/2019] [Accepted: 02/26/2019] [Indexed: 10/27/2022]
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Monteils V, Sibra C. Rearing practices in each life period of beef heifers can be used to influence the carcass characteristics. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1569486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Valérie Monteils
- INRA, VetAgro Sup, UMR Herbivores, Clermont Auvergne University, Saint-Genès-Champanelle, France
| | - Cécile Sibra
- INRA, VetAgro Sup, UMR Herbivores, Clermont Auvergne University, Saint-Genès-Champanelle, France
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Gagaoua M, Monteils V, Picard B. Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1275-1283. [PMID: 30073653 DOI: 10.1002/jsfa.9301] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 07/28/2018] [Accepted: 08/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The present study explored the potential use of decision trees on rearing factors (q = 10) and carcass characteristics (q = 12) for the development of prediction model rules of beef tenderness prediction/categorization. Accordingly, 308 young bulls were used by a sensory panel to evaluate the tenderness potential of ribeye steaks grilled at 55 °C. A classification and regression tree method was implemented and allowed the prediction of tenderness using (i) rearing factors, (ii) carcass characteristics or (iii) both. RESULTS The resultant tree models yielded predictive accuracies of 70.78% (with four rearing factors: concentrate percentage; fattening duration; initial body weight and dry matter intake); 67.21% (with four carcass characteristics: fatness carcass score; carcass weight; dressing percentage and muscle carcass percentage) and 84.41% (with six rearing factors and carcass characteristics) compared to the k-means clustering of tenderness. In the final and robust regression tree, from the 22 attribute information, two carcass characteristics (fatness carcass score and muscle carcass percentage) and four rearing factors (fattening duration; concentrate percentage; dry matter intake and initial body weight) were retained as predictors. The first splitter of the 308 ribeye steaks in accordance with their tenderness scores was fatness carcass score, followed by fattening duration and concentrate percentage. CONCLUSION The trial in the preset study highlights the importance of thresholding approach for efficiently classifying ribeye steaks in accordance with their tenderness potential. The overall prediction model rule was: IF (fatness carcass score ≥ 2.88) AND (concentrate ≥ 82%) [AND (muscle carcass ≥ 71%)] THEN meat was [very] tender. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mohammed Gagaoua
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Valérie Monteils
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Brigitte Picard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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Nogalski Z, Pogorzelska-Przybyłek P, Sobczuk-Szul M, Purwin C. The effect of carcase conformation and fat cover scores (EUROP system) on the quality of meat from young bulls. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2018.1549513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Zenon Nogalski
- Faculty of Animal Bioengineering, Katedra Hodowli Bydła i Oceny Mleka, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Paulina Pogorzelska-Przybyłek
- Faculty of Animal Bioengineering, Katedra Hodowli Bydła i Oceny Mleka, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Monika Sobczuk-Szul
- Faculty of Animal Bioengineering, Katedra Hodowli Bydła i Oceny Mleka, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Cezary Purwin
- Faculty of Animal Bioengineering, Katedra Żywienia Zwierząt i Paszoznawstwa, University of Warmia and Mazury, Olsztyn, Poland
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Gagaoua M, Picard B, Soulat J, Monteils V. Clustering of sensory eating qualities of beef: Consistencies and differences within carcass, muscle, animal characteristics and rearing factors. Livest Sci 2018. [DOI: 10.1016/j.livsci.2018.06.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Ripoll G, Albertí P, Panea B, Failla S, Hocquette JF, Dunner S, Sañudo C, Olleta JL, Christensen M, Ertbjerg P, Richardson I, Concetti S, Williams JL. Colour variability of beef in young bulls from fifteen European breeds. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13890] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Guillermo Ripoll
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA); Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza); Avda, Montañana, 930 Zaragoza 50059 Spain
| | - Pere Albertí
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA); Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza); Avda, Montañana, 930 Zaragoza 50059 Spain
| | - Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA); Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza); Avda, Montañana, 930 Zaragoza 50059 Spain
| | - Sebastiana Failla
- Research Centre for Animal Production and Aquaculture; CREA; Monterotondo 00015 Italy
| | - Jean F. Hocquette
- VetAgro Sup, UMR1213; Unité de Recherches sur les Herbivores; Theix; INRA; Saint-Genès Champanelle F-63122 France
| | - Susana Dunner
- Departamento de Producción Animal; Facultad de Veterinaria; Universidad Complutense; Madrid 28040 Spain
| | - Carlos Sañudo
- Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza); Universidad de Zaragoza; Zaragoza 50013 Spain
| | - José L. Olleta
- Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza); Universidad de Zaragoza; Zaragoza 50013 Spain
| | | | - Per Ertbjerg
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki FI-00014 Finland
| | - Ian Richardson
- Division of Farm Animal Science; University of Bristol; Bristol BS40 5DU UK
| | - Serafino Concetti
- Research Centre for Animal Production and Aquaculture; CREA; Monterotondo 00015 Italy
| | - John L. Williams
- Davies Research Centre; School of Animal and Veterinary Sciences; University of Adelaide; Roseworthy SA 5371 Australia
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Gagaoua M, Picard B, Monteils V. Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle. Meat Sci 2018; 140:145-156. [PMID: 29571048 DOI: 10.1016/j.meatsci.2018.03.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 03/05/2018] [Accepted: 03/05/2018] [Indexed: 11/29/2022]
Abstract
This study investigated the effects of animal, carcass and muscle characteristics on initial color traits of steaks from 887 Charolais cattle. First, the fixed factors of year of birth, experiment and sex had strong impacts on color traits. From the covariates, increased age lead to intense color (low h*, -1.55 units) and darker and vivid meat (high a*, b* and C*: +4.56, +3.41 and +5.61, respectively). Increases in fatness score and carcass fat weight were associated with increases in a*, b* and C* (redness; +2.90 to +4.06 for a*; yellowness; +2.60 to +3.76 for b*; and vividness, +3.87 to +5.49 for C*) and a darker colored lean (L*; -1.56 to -3.23). As pH24h increased, a* (less red) and C* (less vivid) decreased (-3.06), whereas hue angle increased (+2.69) leading to poorer color. The selection of animals for high degree of muscularity or slaughter weight resulted in lighter and darker meat, respectively. The studied covariates could be used as indicators of Charolais beef color traits.
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Affiliation(s)
- Mohammed Gagaoua
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Brigitte Picard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Valérie Monteils
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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Janiszewski P, Borzuta K, Lisiak D, Grześkowiak E, Powałowski K. Meat quality of beef from young bull carcases varying in conformation or fatness according to the EUROP classification system. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1398054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Piotr Janiszewski
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
| | - Karol Borzuta
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
| | - Dariusz Lisiak
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
| | - Eugenia Grześkowiak
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
| | - Krzysztof Powałowski
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
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