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Djenane D, Aider M. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Res 2024; 11:1085. [PMID: 38798303 PMCID: PMC11128057 DOI: 10.12688/f1000research.125246.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 06/28/2024] [Indexed: 05/29/2024] Open
Abstract
The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Meat Quality and Food Safety, Department of Meat Science and Technology., University of Mouloud MAMMERI, Tizi-Ouzou, 15000, Algeria
| | - Mohammed Aider
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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2
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Al Amaz S, Mishra B. Embryonic thermal manipulation: a potential strategy to mitigate heat stress in broiler chickens for sustainable poultry production. J Anim Sci Biotechnol 2024; 15:75. [PMID: 38831417 PMCID: PMC11149204 DOI: 10.1186/s40104-024-01028-1] [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: 11/22/2023] [Accepted: 04/01/2024] [Indexed: 06/05/2024] Open
Abstract
Due to high environmental temperatures and climate change, heat stress is a severe concern for poultry health and production, increasing the propensity for food insecurity. With climate change causing higher temperatures and erratic weather patterns in recent years, poultry are increasingly vulnerable to this environmental stressor. To mitigate heat stress, nutritional, genetic, and managerial strategies have been implemented with some success. However, these strategies did not adequately and sustainably reduce the heat stress. Therefore, it is crucial to take proactive measures to mitigate the effects of heat stress on poultry, ensuring optimal production and promoting poultry well-being. Embryonic thermal manipulation (TM) involves manipulating the embryonic environment's temperature to enhance broilers' thermotolerance and growth performance. One of the most significant benefits of this approach is its cost-effectiveness and saving time associated with traditional management practices. Given its numerous advantages, embryonic TM is a promising strategy for enhancing broiler production and profitability in the poultry industry. TM increases the standard incubation temperature in the mid or late embryonic stage to induce epigenetic thermal adaption and embryonic metabolism. Therefore, this review aims to summarize the available literature and scientific evidence of the beneficial effect of pre-hatch thermal manipulation on broiler health and performance.
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Affiliation(s)
- Sadid Al Amaz
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, AgSci 216, 1955 East-West Rd, Honolulu, HI, 96822, USA
| | - Birendra Mishra
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, AgSci 216, 1955 East-West Rd, Honolulu, HI, 96822, USA.
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3
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Afonso JJ, Almeida M, Batista AC, Guedes C, Teixeira A, Silva S, Santos V. Using Image Analysis Technique for Predicting Light Lamb Carcass Composition. Animals (Basel) 2024; 14:1593. [PMID: 38891640 PMCID: PMC11171010 DOI: 10.3390/ani14111593] [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: 04/19/2024] [Revised: 05/17/2024] [Accepted: 05/27/2024] [Indexed: 06/21/2024] Open
Abstract
Over the years, numerous techniques have been explored to assess the composition and quality of sheep carcasses. This study focuses on the utilization of video image analysis (VIA) to evaluate the composition of light lamb carcasses (4.52 ± 1.34 kg, mean cold carcass weight ± SD). Photographic images capturing the lateral and dorsal sides of fifty-five light lamb carcasses were subjected to analysis. A comprehensive set of measurements was recorded, encompassing dimensions such as lengths, widths, angles, areas, and perimeters, totaling 21 measurements for the lateral view images and 29 for the dorsal view images. K-Folds stepwise multiple regression analyses were employed to construct prediction models for carcass tissue weights (including muscle, subcutaneous fat, intermuscular fat, and bone) and their respective percentages. The most effective prediction equations were established using data from cold carcass weight (CCW) and measurements from both dorsal and lateral views. These models accounted for a substantial portion of the observed variation in the weights of all carcass tissues (with K-fold-R2 ranging from 0.83 to 0.98). In terms of carcass tissue percentages, although the degree of variation explained was slightly lower (with K-fold-R2 ranging from 0.41 to 0.78), the VIA measurements remained integral to the predictive models. These findings underscore the efficacy of VIA as an objective tool for assessing the composition of light lamb carcasses, which are carcasses weighing ≈ 4-8 kg.
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Affiliation(s)
- João J. Afonso
- Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - Mariana Almeida
- Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (C.G.); (S.S.); (V.S.)
| | - Ana Catharina Batista
- Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (C.G.); (S.S.); (V.S.)
| | - Cristina Guedes
- Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (C.G.); (S.S.); (V.S.)
| | - Alfredo Teixeira
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt 1172, 5301-855 Bragança, Portugal;
| | - Severiano Silva
- Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (C.G.); (S.S.); (V.S.)
| | - Virgínia Santos
- Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (C.G.); (S.S.); (V.S.)
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4
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Nisbet H, Lambe N, Miller G, Doeschl-Wilson A, Barclay D, Wheaton A, Duthie CA. Using in-abattoir 3-dimensional measurements from images of beef carcasses for the prediction of EUROP classification grade and carcass weight. Meat Sci 2024; 209:109391. [PMID: 38043328 DOI: 10.1016/j.meatsci.2023.109391] [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: 07/04/2023] [Revised: 11/01/2023] [Accepted: 11/06/2023] [Indexed: 12/05/2023]
Abstract
Imaging technology can aid the automatic extraction of measurements from beef carcasses, which can be used for objective grading. Many abattoirs, however, rely on manual grading due to the required infrastructure and cost, making technology unfeasible. This study explores 3-dimensional (3D) imaging technology, requiring limited infrastructure, and its ability to predict carcass weight, conformation class and fat class for non-invasive, objective classification. Time-of-flight near-infrared cameras captured 3-dimensional point clouds of beef carcasses, on-line in one commercial abattoir in Scotland, over a 6-month period. Thirty-five 3D images were captured per carcass and processed using machine vison software. Seventy-four measurements were extracted from each point cloud. Removal of extreme outliers resulted in 285,109 datapoints for 17,250 carcasses. Coefficients of variation (CV) for each measurement on a per-animal basis were low and consistent, and measurements were averaged across images. Using a training and validation dataset (70:30), multiple linear regression models predicted EUROP conformation class, fat class, and carcass weight. Stepwise models included fixed effects (sex, breed type, kill date (and cold carcass weight for conformation and fat class)), and 3D image measurements. Including 3D measurements resulted in prediction accuracies of 70%, 50% and 23% for cold carcass weight, conformation, and fat class respectively. Mapping predictions on the traditional EUROP grid used in the UK showed that 99% of conformation classes and 93% of fat classes were classified within the correct or neighbouring grade. The results of this study indicate the potential for non-invasive, in-abattoir technology requiring limited infrastructure to predict carcass traits objectively.
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Affiliation(s)
- Holly Nisbet
- Scotland's Rural College, West Mains Road, Edinburgh, UK; The Roslin Institute, University of Edinburgh, Easter Bush, UK.
| | - Nicola Lambe
- Scotland's Rural College, West Mains Road, Edinburgh, UK
| | - Gemma Miller
- Scotland's Rural College, West Mains Road, Edinburgh, UK
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5
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Heggli A, Alvseike O, Bjerke F, Gangsei LE, Kongsro J, Røe M, Vinje H. Carcase grading reflects the variation in beef yield - a multivariate method for exploring the relationship between beef yield and carcase traits. Animal 2023; 17:100854. [PMID: 37285649 DOI: 10.1016/j.animal.2023.100854] [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: 02/17/2023] [Revised: 05/03/2023] [Accepted: 05/04/2023] [Indexed: 06/09/2023] Open
Abstract
Beef carcases in Europe are classified as a proxy for the quantity and ratio of tissues, commonly referred to as yield. It is important that proxies accurately measure yield as they contribute to financial transactions between abattoirs and producers. The main purpose of the study was therefore to examine the ability of EUROP carcase classification to explain the variation in yield. Furthermore, the effect of breed, as a confounder, was also examined. A multivariate definition of yield separating the carcase into six product categories was utilised as a response in a linear regression analysis. The conclusion was that EUROP and carcase features explain the majority of yield variation. Breed has an effect on yield beyond what is explained by carcase features including classification. The magnitude of the breed effects varies with breed and product category.
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Affiliation(s)
- A Heggli
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), P.O. Box 5003, NO-1432 Ås, Norway; Animalia, P.O. Box 396 - Økern, NO-0513 Oslo, Norway.
| | - O Alvseike
- Animalia, P.O. Box 396 - Økern, NO-0513 Oslo, Norway
| | - F Bjerke
- Animalia, P.O. Box 396 - Økern, NO-0513 Oslo, Norway
| | - L E Gangsei
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), P.O. Box 5003, NO-1432 Ås, Norway; Animalia, P.O. Box 396 - Økern, NO-0513 Oslo, Norway
| | - J Kongsro
- Animalia, P.O. Box 396 - Økern, NO-0513 Oslo, Norway
| | - M Røe
- Animalia, P.O. Box 396 - Økern, NO-0513 Oslo, Norway
| | - H Vinje
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), P.O. Box 5003, NO-1432 Ås, Norway
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6
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Segura J, Aalhus JL, Prieto N, Zawadski S, Scott H, López-Campos Ó. Prediction of primal and retail cut weights, tissue composition and yields of youthful cattle carcasses using computer vision systems; whole carcass camera and/or ribeye camera. Meat Sci 2023; 199:109120. [PMID: 36791485 DOI: 10.1016/j.meatsci.2023.109120] [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: 09/27/2022] [Revised: 11/29/2022] [Accepted: 01/13/2023] [Indexed: 01/19/2023]
Abstract
The application of two computer vision systems (CVS) was evaluated to predict primal and retail cut composition in youthful beef carcasses. Left carcass sides from a total of 634 animals were broken down into primal cuts, scanned using dual-energy x-ray absorptiometry for the prediction of tissue composition and fabricated into retail cuts. Cold carcass camera (CCC) images led to higher R2 values than hot carcass camera (HCC) images. The CVS coefficients of prediction for the primal cut weights ranged from 0.61 to 0.97. For the primal cut tissue composition predictions, R2 values ranged from 0.09 for Brisket HCC bone prediction to 0.82 for Chuck CCC fat prediction. Retail cut weight estimations had similar R2 values, ranging from 0.10 for IMPS 112 (Ribeye roll-denuded ribeye) to 0.99 for IMPS 113C (semi-boneless chuck) both using CCC. The results suggest the feasibility of CVS technologies to predict beef primal and retail cuts weights together with tissue composition, and yield percentages.
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Affiliation(s)
- José Segura
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Jennifer L Aalhus
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Nuria Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Sophie Zawadski
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Haley Scott
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Óscar López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
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7
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Nielsen SS, Alvarez J, Bicout DJ, Calistri P, Canali E, Drewe JA, Garin‐Bastuji B, Gonzales Rojas JL, Gortazar Schmidt C, Herskin M, Michel V, Miranda Chueca MA, Padalino B, Pasquali P, Roberts HC, Spoolder H, Stahl K, Velarde A, Viltrop A, Jensen MB, Waiblinger S, Candiani D, Lima E, Mosbach‐Schulz O, Van der Stede Y, Vitali M, Winckler C. Welfare of calves. EFSA J 2023; 21:e07896. [PMID: 37009444 PMCID: PMC10050971 DOI: 10.2903/j.efsa.2023.7896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
Abstract
This Scientific Opinion addresses a European Commission request on the welfare of calves as part of the Farm to Fork strategy. EFSA was asked to provide a description of common husbandry systems and related welfare consequences, as well as measures to prevent or mitigate the hazards leading to them. In addition, recommendations on three specific issues were requested: welfare of calves reared for white veal (space, group housing, requirements of iron and fibre); risk of limited cow–calf contact; and animal‐based measures (ABMs) to monitor on‐farm welfare in slaughterhouses. The methodology developed by EFSA to address similar requests was followed. Fifteen highly relevant welfare consequences were identified, with respiratory disorders, inability to perform exploratory or foraging behaviour, gastroenteric disorders and group stress being the most frequent across husbandry systems. Recommendations to improve the welfare of calves include increasing space allowance, keeping calves in stable groups from an early age, ensuring good colostrum management and increasing the amounts of milk fed to dairy calves. In addition, calves should be provided with deformable lying surfaces, water via an open surface and long‐cut roughage in racks. Regarding specific recommendations for veal systems, calves should be kept in small groups (2–7 animals) within the first week of life, provided with ~ 20 m2/calf and fed on average 1 kg neutral detergent fibre (NDF) per day, preferably using long‐cut hay. Recommendations on cow–calf contact include keeping the calf with the dam for a minimum of 1 day post‐partum. Longer contact should progressively be implemented, but research is needed to guide this implementation in practice. The ABMs body condition, carcass condemnations, abomasal lesions, lung lesions, carcass colour and bursa swelling may be collected in slaughterhouses to monitor on‐farm welfare but should be complemented with behavioural ABMs collected on farm.
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8
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Hultgren J, Segerkvist KA, Berg C, Karlsson AH, Öhgren C, Algers B. Preslaughter stress and beef quality in relation to slaughter transport of cattle. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Fitzmaurice S, Conington J, McDermott K, McHugh N, Banos G. Across-country genetic evaluation of meat sheep from Ireland and the United Kingdom. J Anim Breed Genet 2022; 139:342-350. [PMID: 35106841 PMCID: PMC9303795 DOI: 10.1111/jbg.12668] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 12/21/2021] [Accepted: 01/10/2022] [Indexed: 11/28/2022]
Abstract
Genetic evaluations in sheep have proven to be an effective way of increasing farm profitability. Much research has previously been conducted on producing within-country genetic evaluations; however, to date, no across-country sheep genetic evaluations have been produced between Ireland and the UK. The objective of the present study was to examine the feasibility of an across-country genetic evaluation of live body weight and carcass composition traits for Texel sheep raised in Ireland and the UK. The benefit of genetic selection based on across-country genetic evaluations, in comparison with within-country genetic evaluations, was also quantified. Animal traits included early-life and postweaning live body weights, and muscle and fat depth ultrasound measurements. Irish and UK data were combined, common animals with progeny with records in both countries were identified and a series of bivariate analyses were performed separately for each trait to produce across-country genetic evaluations. Fixed effects included contemporary group, age at first lambing of the dam, parity of the dam (Ireland), dam age at lamb's birth (UK), a gender by age of the lamb interaction, a birth type by rearing type of the lamb interaction and country of birth of the lamb. Random effects included the animal additive genetic, dam maternal, litter common environment and residual effect. The model for postweaning weight, muscle depth and fat depth included only the animal additive genetic and litter common environmental random effects. Genetic correlations between the two countries ranged from 0.82 to 0.88 for the various traits. Across-country breeding values were estimated for all animals and response to selection was predicted using the top 10 and top 20 sires in both within- and across-country analyses for the two countries. Overall, results showed that rates of genetic gain could potentially increase from between 2.59% and 19.63% from selection based on across-country genetic evaluations compared to within-country evaluations alone. Across-country evaluations are feasible and would be of significant benefit to both the Irish and UK sheep industries. In order to realize these potential gains though, there would need to be a switch in emphasis by sheep breeders towards using objective traits as their primary selection criteria.
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Affiliation(s)
- Shauna Fitzmaurice
- Scotland's Rural College (SRUC), Midlothian, Scotland, UK.,Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Ireland
| | | | | | - Noirin McHugh
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Ireland
| | - Georgios Banos
- Scotland's Rural College (SRUC), Midlothian, Scotland, UK
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10
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Assessing the Feasibility of Using Kinect 3D Images to Predict Light Lamb Carcasses Composition from Leg Volume. Animals (Basel) 2021; 11:ani11123595. [PMID: 34944370 PMCID: PMC8698004 DOI: 10.3390/ani11123595] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 01/04/2023] Open
Abstract
This study aimed to evaluate the accuracy of the leg volume obtained by the Microsoft Kinect sensor to predict the composition of light lamb carcasses. The trial was performed on carcasses of twenty-two male lambs (17.6 ± 1.8 kg, body weight). The carcasses were split into eight cuts, divided into three groups according to their commercial value: high-value, medium value, and low-value group. Linear, area, and volume of leg measurements were obtained to predict carcass and cuts composition. The leg volume was acquired by two different methodologies: 3D image reconstruction using a Microsoft Kinect sensor and Archimedes principle. The correlation between these two leg measurements was significant (r = 0.815, p < 0.01). The models to predict cuts and carcass traits that include leg Kinect 3D sensor volume are very good in predicting the weight of the medium value and leg cuts (R2 of 0.763 and 0.829, respectively). Furthermore, the model, which includes the Kinect leg volume, explained 85% of its variation for the carcass muscle. The results of this study confirm the good ability to estimate cuts and carcass traits of light lamb carcasses with leg volume obtained with the Kinect 3D sensor.
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11
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Alempijevic A, Vidal-Calleja T, Falque R, Quin P, Toohey E, Walmsley B, McPhee M. Lean meat yield estimation using a prototype 3D imaging approach. Meat Sci 2021; 181:108470. [DOI: 10.1016/j.meatsci.2021.108470] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 02/12/2021] [Accepted: 02/15/2021] [Indexed: 11/29/2022]
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12
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Stenberg E, Arvidsson-Segerkvist K, Karlsson AH, Ólafsdóttir A, Hilmarsson ÓÞ, Gudjónsdóttir M, Thorkelsson G. A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes. Animals (Basel) 2021; 11:ani11102935. [PMID: 34679956 PMCID: PMC8532808 DOI: 10.3390/ani11102935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/28/2021] [Accepted: 09/29/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Slaughter systems for lambs can differ in many ways, as they are optimised to meet site-specific conditions, and may affect carcasses differently. It is therefore important to assess whether different slaughter systems affect meat quality parameters such as colour and tenderness, which are important meat quality factors from a consumer perspective when buying a meat product. This study investigated whether two slaughter systems differing in stunning method, electrical stimulation of carcasses and chilling regime resulted in differences in quality attributes in meat from intact male lambs. It also examined whether breeding for carcasses with a higher incidence of lean muscle and less fat content has affected tenderness scores for Icelandic lambs over time. The results showed that the two slaughter systems tested did not affect meat quality parameters to any large extent. Further analysis showed an increase in mechanical tenderness values in meat samples from the Icelandic lamb population over time, which could be due to selective breeding for carcasses with higher muscle and less fat content. Abstract Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p = 0.0089) and “fatty flavour” (p = 0.0554). Meat from the small-scale abattoir was darker in colour and had a more fatty flavour than the meat from the large-scale abattoir. For sensory attributes (apart from colour), no significant differences were found between the two abattoir systems.
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Affiliation(s)
- Elin Stenberg
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden; (K.A.-S.); (A.H.K.)
- Correspondence:
| | - Katarina Arvidsson-Segerkvist
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden; (K.A.-S.); (A.H.K.)
| | - Anders H. Karlsson
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden; (K.A.-S.); (A.H.K.)
| | | | - Óli Þór Hilmarsson
- Matís OHF, Vínlandsleið 12, 113 Reykjavík, Iceland; (A.Ó.); (Ó.Þ.H.); (M.G.); (G.T.)
| | - María Gudjónsdóttir
- Matís OHF, Vínlandsleið 12, 113 Reykjavík, Iceland; (A.Ó.); (Ó.Þ.H.); (M.G.); (G.T.)
- Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 101 Reykjavík, Iceland
| | - Guðjón Thorkelsson
- Matís OHF, Vínlandsleið 12, 113 Reykjavík, Iceland; (A.Ó.); (Ó.Þ.H.); (M.G.); (G.T.)
- Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 101 Reykjavík, Iceland
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13
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Mendizabal JA, Ripoll G, Urrutia O, Insausti K, Soret B, Arana A. Predicting Beef Carcass Fatness Using an Image Analysis System. Animals (Basel) 2021; 11:ani11102897. [PMID: 34679918 PMCID: PMC8532829 DOI: 10.3390/ani11102897] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 09/30/2021] [Accepted: 10/01/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary The degree of conformation and the degree of fatness are the primary parameters taken by the European beef carcass classification system (the SEUROP system) for assessing carcass quality and pricing. Evaluations have conventionally been performed by graders suitably trained using photographic standards but in recent years new techniques have been developed to enhance grading accuracy and objectivity. This study reports a method that uses an image analysis to assess the degree of fatness of beef carcasses. The results obtained show that the accuracy significantly improves by using this image analysis method compared with the conventional method that assigns scores based on photographic standards. It would therefore be appropriate to implement this technique on slaughter lines to improve the beef carcass classification system. Abstract The amount and distribution of subcutaneous fat is an important factor affecting beef carcass quality. The degree of fatness is determined by visual assessments scored on a scale of five fatness levels (the SEUROP system). New technologies such as the image analysis method have been developed and applied in an effort to enhance the accuracy and objectivity of this classification system. In this study, 50 young bulls were slaughtered (570 ± 52.5 kg) and after slaughter the carcasses were weighed (360 ± 33.1 kg) and a SEUROP system fatness score assigned. A digital picture of the outer surface of the left side of the carcass was taken and the area of fat cover (fat area) was measured using an image analysis system. Commercial cutting of the carcasses was performed 24 h post-mortem. The fat trimmed away on cutting (cutting fat) was weighed. A regression analysis was carried out for the carcass cutting fat (y-axis) on the carcass fat area (x-axis) to establish the accuracy of the image analysis system. A greater accuracy was obtained by the image analysis (R2 = 0.72; p < 0.001) than from the visual fatness scores (R2 = 0.66; p < 0.001). These results show the image analysis to be more accurate than the visual assessment system for predicting beef carcass fatness.
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Affiliation(s)
- José A. Mendizabal
- IS-FOOD Research Institute, Campus de Arrosadia, Universidad Pública de Navarra, 31006 Pamplona, Spain; (O.U.); (K.I.); (B.S.); (A.A.)
- Correspondence:
| | - Guillerno Ripoll
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón–IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain;
| | - Olaia Urrutia
- IS-FOOD Research Institute, Campus de Arrosadia, Universidad Pública de Navarra, 31006 Pamplona, Spain; (O.U.); (K.I.); (B.S.); (A.A.)
| | - Kizkitza Insausti
- IS-FOOD Research Institute, Campus de Arrosadia, Universidad Pública de Navarra, 31006 Pamplona, Spain; (O.U.); (K.I.); (B.S.); (A.A.)
| | - Beatriz Soret
- IS-FOOD Research Institute, Campus de Arrosadia, Universidad Pública de Navarra, 31006 Pamplona, Spain; (O.U.); (K.I.); (B.S.); (A.A.)
| | - Ana Arana
- IS-FOOD Research Institute, Campus de Arrosadia, Universidad Pública de Navarra, 31006 Pamplona, Spain; (O.U.); (K.I.); (B.S.); (A.A.)
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Visual Image Analysis for a new classification method of bovine carcasses according to EU legislation criteria. Meat Sci 2021; 183:108654. [PMID: 34419789 DOI: 10.1016/j.meatsci.2021.108654] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 08/05/2021] [Accepted: 08/09/2021] [Indexed: 11/22/2022]
Abstract
In the European Community, conformation and fat cover of bovine carcasses is assessed using the SEUROP grading system. In this study we pursued the development of an application software (App) based on Visual Image Analysis, useful for SEUROP and Fat Cover grading of bovine carcasses using a smartphone. The App was trained using 500 bovine carcasses. Carcass conformation and Fat Cover classes were assessed in parallel by expert evaluators and by App. Overall, a high correspondence was found between the measurements of carcasses parameters by operators and by the App, as high as 84.2% for SEUROP and 86.4% for the Fat Cover. In the 15.8% of samples with discordant SEUROP evaluation, and in the 13.6% of samples with discordant Fat Cover evaluation, the operators' and App measurements deviated by only one class. All values also aligned with the requirements expected by the current legislation for the use of automated and/or semi-automated systems able to determine the market value of carcasses.
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Allen P. Recent developments in the objective measurement of carcass and meat quality for industrial application. Meat Sci 2021; 181:108601. [PMID: 34182344 DOI: 10.1016/j.meatsci.2021.108601] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 06/08/2021] [Indexed: 10/21/2022]
Abstract
This paper summarises the contents of this Special Edition. The papers cover a range of advanced technologies for the objective measurement of carcass characteristics that influence the yield and potential eating quality of beef and lamb carcasses. All the research has been carried out in Australia and New Zealand and has been centrally funded with collaboration between various groups. This Special Edition is timely since the meat industry is coming under pressure on environmental grounds in addition to health warnings about excessive meat consumption. In this respect it is encouraging that so many of the papers relate to eating quality. The emphasis on objective methods is also important as moving away from traditional subjective grading will improve accuracy and consistency and thereby increase efficiency. Some differences in the approach taken in other parts of the world are discussed.
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Affiliation(s)
- P Allen
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
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Segura J, Aalhus JL, Prieto N, Larsen IL, Juárez M, López-Campos Ó. Carcass and Primal Composition Predictions Using Camera Vision Systems (CVS) and Dual-Energy X-ray Absorptiometry (DXA) Technologies on Mature Cows. Foods 2021; 10:foods10051118. [PMID: 34070040 PMCID: PMC8158109 DOI: 10.3390/foods10051118] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 11/29/2022] Open
Abstract
This study determined the potential of computer vision systems, namely the whole-side carcass camera (HCC) compared to the rib-eye camera (CCC) and dual energy X-ray absorptiometry (DXA) technology to predict primal and carcass composition of cull cows. The predictability (R2) of the HCC was similar to the CCC for total fat, but higher for lean (24.0%) and bone (61.6%). Subcutaneous fat (SQ), body cavity fat, and retail cut yield (RCY) estimations showed a difference of 6.2% between both CVS. The total lean meat yield (LMY) estimate was 22.4% better for CCC than for HCC. The combination of HCC and CCC resulted in a similar prediction of total fat, SQ, and intermuscular fat, and improved predictions of total lean and bone compared to HCC/CCC. Furthermore, a 25.3% improvement was observed for LMY and RCY estimations. DXA predictions showed improvements in R2 values of 26.0% and 25.6% compared to the HCC alone or the HCC + CCC combined, respectively. These results suggest the feasibility of using HCC for predicting primal and carcass composition. This is an important finding for slaughter systems, such as those used for mature cattle in North America that do not routinely knife rib carcasses, which prevents the use of CCC.
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Batista AC, Santos V, Afonso J, Guedes C, Azevedo J, Teixeira A, Silva S. Evaluation of an Image Analysis Approach to Predicting Primal Cuts and Lean in Light Lamb Carcasses. Animals (Basel) 2021; 11:ani11051368. [PMID: 34065849 PMCID: PMC8150938 DOI: 10.3390/ani11051368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/03/2021] [Accepted: 05/08/2021] [Indexed: 12/21/2022] Open
Abstract
Simple Summary The traditional way of estimating the carcass composition by complete dissection of muscle, fat and bone is an expensive, time-consuming and inconsistent process. The purpose of this study was to evaluate the accuracy of a simple video image analysis (VIA) system to predict the composition and primal cuts using light lamb carcasses. The six cuts of the carcasses were grouped according to their commercial value: high-value cuts (HVC), medium-value (MVC), low-value (LVC) and all of the cuts (AllC). Results showed the ability of the VIA system to estimate the weight and yield of the groups of carcass joints. Abstract Carcass dissection is a more accurate method for determining the composition of a carcass; however, it is expensive and time-consuming. Techniques like VIA are of great interest once they are objective and able to determine carcass contents accurately. This study aims to evaluate the accuracy of a flexible VIA system to determine the weight and yield of the commercial value of carcass cuts of light lamb. Photos from 55 lamb carcasses are taken and a total of 21 VIA measurements are assessed. The half-carcasses are divided into six primal cuts, grouped according to their commercial value: high-value (HVC), medium-value (MVC), low-value (LVC) and all of the cuts (AllC). K-folds cross-validation stepwise regression analyses are used to estimate the weights of the cuts in the groups and their lean meat yields. The models used to estimate the weight of AllC, HVC, MVC and LVC show similar results and a k-fold coefficient of determination (k-fold-R2) of 0.99 is achieved for the HVC and AllC predictions. The precision of the weight and yield of the three prediction models varies from low to moderate, with k-fold-R2 results between 0.186 and 0.530, p < 0.001. The prediction models used to estimate the total lean meat weight are similar and low, with k-fold-R2 results between 0.080 and 0.461, p < 0.001. The results confirm the ability of the VIA system to estimate the weights of parts and their yields. However, more research is needed on estimating lean meat yield.
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Affiliation(s)
- Ana Catharina Batista
- Veterinary and Animal Research Center (CECAV), Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (V.S.); (C.G.); (J.A.)
| | - Virgínia Santos
- Veterinary and Animal Research Center (CECAV), Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (V.S.); (C.G.); (J.A.)
| | - João Afonso
- Faculdade de Medicina Veterinária, ULisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - Cristina Guedes
- Veterinary and Animal Research Center (CECAV), Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (V.S.); (C.G.); (J.A.)
| | - Jorge Azevedo
- Veterinary and Animal Research Center (CECAV), Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (V.S.); (C.G.); (J.A.)
| | - Alfredo Teixeira
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt 1172, 5301-855 Bragança, Portugal;
| | - Severiano Silva
- Veterinary and Animal Research Center (CECAV), Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (A.C.B.); (V.S.); (C.G.); (J.A.)
- Correspondence:
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Delgado-Pando G, Allen P, Troy DJ, McDonnell CK. Objective carcass measurement technologies: Latest developments and future trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Heggli A, Gangsei LE, Røe M, Alvseike O, Vinje H. Objective carcass grading for bovine animals based on carcass length. ACTA AGR SCAND A-AN 2021. [DOI: 10.1080/09064702.2021.1906940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Hyslop J, Duthie CA, Rooke JA, Richardson RI. Meat and sensory eating quality of loin steaks from cattle slaughtered at different ages as a result of short, medium or long finishing systems. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
In the belief that feed costs and use of cereal grains are reduced, production systems based on grazed and conserved forage in which cattle are slaughtered at 30 to 36 months of age are increasingly advocated.
Aims
As there is a scarcity of information concerning meat quality traits of beef from such extended rearing systems, three finishing systems of different lengths (Short, 14–16 months; Medium, 20–24 months; Long, 31–34 months) were compared in which cattle were slaughtered at similar conformation and fat classification scores.
Methods
The experiment comprised a three (system) × two (gender) design with 24 Limousin cross-bred cattle (12 steers and 12 heifers) assigned to each system. Characteristics of the rib section (between and inclusive of the 5th and 10th ribs) and sensory properties of M. longissimus thoracis samples were then assessed.
Key results
Older (Long system) cattle had greater rib section and L. thoracis weights. L. thoracis was tougher in older (Long system) cattle when assessed by a trained sensory panel. Heifers had lower rib section weights than steers but neither rib section composition or meat toughness differed between genders. Gristle (visible connective tissue) in the rib section increased with system length and was associated with an increased perception of gristle on eating.
Conclusions
Overall meat quality was considered commercially acceptable regardless of system.
Implications
The likely increased greenhouse gas emissions but reduced utilisation of food resources from the Long system need to be considered in conjunction with the meat quality characteristics of the system.
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Beak SH, Park SJ, Fassah DM, Kim HJ, Kim M, Jo C, Baik M. Relationships among carcass traits, auction price, and image analysis traits of marbling characteristics in Korean cattle beef. Meat Sci 2020; 171:108268. [PMID: 32745870 DOI: 10.1016/j.meatsci.2020.108268] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 07/24/2020] [Accepted: 07/25/2020] [Indexed: 11/18/2022]
Abstract
Marbling score (MS) is related to beef auction price (AP) in Korea, but how these relate to marbling texture (i.e. number and distribution of marbling particles [MPs]) is not known. We examined relationships among carcass traits, carcass AP, and image analysis marbling texture traits. In experiment 1, carcass data and longissimus thoracis (LT) were obtained from Korean cattle steers reared under similar feeding conditions. MS, quality grade (QG), and AP were related (P < 0.001) to numbers of coarse MPs and fine MPs and fineness index. In experiment 2, LT images photographed at a slaughterhouse were used in regression analysis within individual QG classes (QGs: 1 [middle], 1+, and 1++ [best]). AP was related (P < 0.001) to numbers of coarse MPs and fine MPs and fineness index in both QGs 1+ and 1++ but not in QG 1. Overall, several marbling texture traits were related to AP, but both MS and QG were more strongly related to AP.
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Affiliation(s)
- Seok-Hyeon Beak
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Seung Ju Park
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Dilla Mareistia Fassah
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia.
| | - Hyun Jin Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Minsu Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Centers for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea.
| | - Myunggi Baik
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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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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Addis AH, Blair HT, Morris ST, Kenyon PR, Schreurs NM. Prediction of the Hind-Leg Muscles Weight of Yearling Dairy-Beef Steers Using Carcass Weight, Wither Height and Ultrasound Carcass Measurements. Animals (Basel) 2020; 10:ani10040651. [PMID: 32283750 PMCID: PMC7222711 DOI: 10.3390/ani10040651] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/03/2020] [Accepted: 04/06/2020] [Indexed: 11/25/2022] Open
Abstract
Simple Summary Carcass classification and grading systems are typically inadequate for young cattle processed for beef production. Conformation of the hindquarter region of cattle has been used to classify and grade the whole carcass from older beef cattle. This study was initiated with the objective of providing a carcass classification and grading system based on hind-leg muscles weight. Prediction equations for the indirect prediction of saleable meat yield using hind-leg muscles weight from young dairy-origin steers were developed, and could be used for their carcass classification and grading. These equations avoid the need to isolate and track boneless subprimal cuts to establish the saleable meat yield of individual animals. Abstract Prediction equations have been widely utilized for carcass classification and grading systems in older beef cattle. However, the equations are mostly relevant for common beef breeds and 18 to 24 month old animals; there are no equations suitable for yearling, dairy-origin cattle. Therefore, this study developed prediction models using 60 dairy-origin, 8 to 12 month old steers to indicate saleable meat yield from hind-legs, which would assist with carcass classification and grading. Fat depth over the rump, rib fat depth, and eye muscle area between the 12th and 13th ribs were measured using ultrasound, and wither height was recorded one week prior to slaughter. The muscles from the hind-leg were retrieved 24 h after slaughter. Prediction equations were modeled for the hind-leg muscles weight using carcass weight, wither height, eye muscle area, rump, and rib fat depths as predictors. Carcass weight explained 61.5% of the variation in hind-leg muscles weight, and eye muscle area explained 39.9% (p < 0.05). Their combination in multivariate analysis explained 63.5% of the variation in hind-leg muscles weight. The R2 of the prediction in univariate and multivariate analyses was improved when data were analyzed per age group. Additional explanatory traits for yearling steers, including body length, hearth girth, and muscle depth and dimensions measured using video image analysis scanning (VIAscan), could improve the prediction ability of saleable meat yield from yearling dairy beef steers across the slaughter age groups.
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Berry DP, Pabiou T, Fanning R, Evans RD, Judge MM. Linear classification scores in beef cattle as predictors of genetic merit for individual carcass primal cut yields1. J Anim Sci 2019; 97:2329-2341. [PMID: 31100112 DOI: 10.1093/jas/skz138] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Accepted: 04/17/2019] [Indexed: 11/14/2022] Open
Abstract
Having access to early predictions of both the genetic merit and expected phenotypic performance of an individual or its progeny can contribute to more informed decision-making. The objective here was to evaluate the usefulness of routinely available subjectively scored linear conformation information on live animals to predict genetic merit for primal carcass cut yields of their relatives. Data on 6 muscular and 6 skeletal traits on 43,078 live animals were used; the weights of up to 14 primal cuts plus 3 groups of primal cuts of 31,827 cattle were also used. Genetic correlations between the linear scores and the primal cut weights were estimated using sire linear mixed models; correlations were estimated with or without phenotypic adjustment of the primal cut weights to a constant carcass weight. The genetic correlations between each of the muscular and skeletal linear type traits with each of the primal cut weights (not adjusted for carcass weight) were all positive with the exception of the correlations between both chest width and pelvic length with cuberoll. On average, the muscular type traits were more strongly correlated (on average 0.42) with the primal cut weights than the skeletal traits (on average 0.35). Moreover, the average of the genetic correlations between each of the 6 muscular traits with all 8 hindquarter traits was, on average, 10% to 18% stronger than the average of the genetic correlations between the same muscular traits with all 5 forequarter primal cuts. When adjusted for differences in carcass weight, the correlations between all linear scores and the carcass traits regressed to zero or became negative. The skeletal traits were, in general, weakly genetically correlated with the primal cuts adjusted to a common carcass weight. The average of the genetic correlation between the muscular type traits and the primal cuts adjusted for differences in carcass weight was only 0.09 with only 13 of the 84 pairwise correlations being stronger than 0.30; the genetic correlation between silverside with the muscular traits was all stronger than 0.30, whereas the majority of the muscular traits had a correlation stronger than 0.30 with the topside primal cut. In fact, the average of the genetic correlations between the topside and silverside cuts with all the muscular traits was 0.50 and 0.42, respectively, with none of the correlations being negative.
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Affiliation(s)
- Donagh P Berry
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Thierry Pabiou
- ICBF, Highfield House, Shinagh, Bandon, Co.Cork, Ireland
| | - Rory Fanning
- Slaney Food International, Ryland Lower, Bunclody, Co. Wexford, Ireland
| | - Ross D Evans
- ICBF, Highfield House, Shinagh, Bandon, Co.Cork, Ireland
| | - Michelle M Judge
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland
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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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Miller GA, Hyslop JJ, Barclay D, Edwards A, Thomson W, Duthie CA. Using 3D Imaging and Machine Learning to Predict Liveweight and Carcass Characteristics of Live Finishing Beef Cattle. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00030] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Abstract
The main goal of this chapter was to review the state of the art in the recent advances in sheep and goat meat products research. Research and innovation have been playing an important role in sheep and goat meat production and meat processing as well as food safety. Special emphasis will be placed on the imaging and spectroscopic methods for predicting body composition, carcass and meat quality. The physicochemical and sensory quality as well as food safety will be referenced to the new sheep and goat meat products. Finally, the future trends in sheep and goat meat products research will be pointed out.
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Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction. Animal 2018; 12:2434-2442. [DOI: 10.1017/s1751731118000605] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Prediction of foal carcass composition and wholesale cut yields by using video image analysis. Animal 2017; 12:174-182. [PMID: 28695792 DOI: 10.1017/s1751731117001537] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
This work represents the first contribution for the application of the video image analysis (VIA) technology in predicting lean meat and fat composition in the equine species. Images of left sides of the carcass (n=42) were captured from the dorsal, lateral and medial views using a high-resolution digital camera. A total of 41 measurements (angles, lengths, widths and areas) were obtained by VIA. The variation of percentage of lean meat obtained from the forequarter (FQ) and hindquarter (HQ) carcass ranged between 5.86% and 7.83%. However, the percentage of fat (FAT) obtained from the FQ and HQ carcass presented a higher variation (CV between 41.34% and 44.58%). By combining different measurements and using prediction models with cold carcass weight (CCW) and VIA measurement the coefficient of determination (k-fold-R 2) were 0.458 and 0.532 for FQ and HQ, respectively. On the other hand, employing the most comprehensive model (CCW plus all VIA measurements), the k-fold-R 2 increased from 0.494 to 0.887 and 0.513 to 0.878 with respect to the simplest model (only with CCW), while precision increased with the reduction in the root mean square error (2.958 to 0.947 and 1.841 to 0.787) for the hindquarter fat and lean percentage, respectively. With CCW plus VIA measurements is possible to explain the wholesale value cuts yield variation (k-fold-R 2 between 0.533 and 0.889). Overall, the VIA technology performed in the present study could be considered as an accurate method to assess the horse carcass composition which could have a role in breeding programmes and research studies to assist in the development of a value-based marketing system for horse carcass.
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Herd-specific random regression carcass profiles for beef cattle after adjustment for animal genetic merit. Meat Sci 2017; 129:188-196. [DOI: 10.1016/j.meatsci.2017.03.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 01/18/2017] [Accepted: 03/06/2017] [Indexed: 11/23/2022]
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The impact of divergent breed types and diets on methane emissions, rumen characteristics and performance of finishing beef cattle. Animal 2017; 11:1762-1771. [PMID: 28222832 DOI: 10.1017/s1751731117000301] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
This study was undertaken to further develop our understanding of the links between breed, diet and the rumen microbial community and determine their effect on production characteristics and methane (CH4) emissions from beef cattle. The experiment was of a 2×2 factorial design, comprising two breeds (crossbred Charolais (CHX); purebred Luing (LU)) and two diets (concentrate-straw or silage-based). In total, 80 steers were used and balanced for sire within each breed, farm of origin and BW across diets. The diets (fed as total mixed rations) consisted of (g/kg dry matter (DM)) forage to concentrate ratios of either 500 : 500 (Mixed) or 79 : 921 (Concentrate). Steers were adapted to the diets over a 4-week period and performance and feed efficiency were then measured over a 56-day test period. Directly after the 56-day test, CH4 and carbon dioxide (CO2) emissions were measured (six steers/week) over a 13-week period. Compared with LU steers, CHX steers had greater average daily gain (ADG; P<0.05) and significantly (P<0.001) lower residual feed intake. Crossbred Charolais steers had superior conformation and fatness scores (P<0.001) than LU steers. Although steers consumed, on a DM basis, more Concentrate than Mixed diet (P<0.01), there were no differences between diets in either ADG or feed efficiency during the 56-day test. At slaughter, however, Concentrate-fed steers were heavier (P<0.05) and had greater carcass weights than Mixed-fed steers (P<0.001). Breed of steer did not influence CH4 production, but it was substantially lower when the Concentrate rather than Mixed diet was fed (P<0.001). Rumen fluid from Concentrate-fed steers contained greater proportions of propionic acid (P<0.001) and lower proportions of acetic acid (P<0.001), fewer archaea (P<0.01) and protozoa (P=0.09), but more Clostridium Cluster XIVa (P<0.01) and Bacteroides plus Prevotella (P<0.001) than Mixed-fed steers. When the CH4 to CO2 molar ratio was considered as a proxy method for CH4 production (g/kg DM intake), only weak relationships were found within diets. In conclusion, although feeding Concentrate and Mixed diets produced substantial differences in CH4 emissions and rumen characteristics, differences in performance were influenced more markedly by breed.
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Guzek D, Głąbska D, Gutkowska K, Wierzbicka A. Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles. Journal of Food Science and Technology 2016; 53:3778-3786. [PMID: 28017993 DOI: 10.1007/s13197-016-2364-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2016] [Accepted: 10/06/2016] [Indexed: 11/30/2022]
Abstract
The aim of the study was to analyse the attributes influencing consumer perception of grilled beef steaks. The objects were 30 carcasses out of which eight cuts were obtained (2100 single samples were prepared). A total of 350 consumers were asked to rate the meat samples (6 samples for each consumer) by assessing: tenderness, juiciness, flavour, overall acceptability and satisfaction. The MQ4, which is a combination of consumer rates for tenderness, juiciness, flavour and overall acceptability that is transformed into a single parameter with greater discriminatory ability, was calculated using linear discriminate analysis. The tenderloin was the cut that had the highest ratings for all attributes, however, tenderness, juiciness, MQ4 and consumer satisfaction evaluated for oyster blade were not significantly different from tenderloin. The results of this study indicated that consumer preferences regarding grilled steak were not influenced by fat class, conformation rib fat thickness and ossification score of the carcasses but only by the type of meat cuts.
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Affiliation(s)
- Dominika Guzek
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland
| | - Dominika Głąbska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland
| | - Krystyna Gutkowska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland
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Al-Jammas M, Agabriel J, Vernet J, Ortigues-Marty I. The chemical composition of carcasses can be predicted from proxy traits in finishing male beef cattle: A meta-analysis. Meat Sci 2016; 119:174-84. [PMID: 27206053 DOI: 10.1016/j.meatsci.2016.04.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 04/19/2016] [Accepted: 04/21/2016] [Indexed: 10/21/2022]
Abstract
Management practices can contribute to improving carcass quality if carcass quality could be simply evaluated under a wide range of conditions. The objective of this study was to derive quantitative relationships between the most accurate (but laborious) measurements of carcass chemical composition and proxy traits easily obtainable at slaughter (yield grade, subcutaneous fat thickness, marbling, ribeye area and hot carcass weight) by meta-analysis. Data from 34 publications using male beef cattle were used to develop and validate the models. The breeds were characterized according to origin, rate of maturity, production purpose and frame size. The results indicated that the changes in carcass fat and protein can be predicted from the yield grade or subcutaneous fat thickness, and hot carcass weight, with prediction errors ranging between 9 and 12%. Including the breed characteristics in the models did not improve the fit. The relationships are applicable to group values of male beef cattle having light and fatty carcasses from early-maturing British breeds.
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Affiliation(s)
- M Al-Jammas
- INRA, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000, Clermont-Ferrand, France
| | - J Agabriel
- INRA, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000, Clermont-Ferrand, France
| | - J Vernet
- INRA, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000, Clermont-Ferrand, France
| | - I Ortigues-Marty
- INRA, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000, Clermont-Ferrand, France.
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Čandek-Potokar M, Prevolnik M, Škrlep M, Font-i-Furnols M, Novič M. An Attempt to Predict Conformation and Fatness in Bulls by Means of Artificial Neural Networks Using Weight, Age and Breed Composition Information. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2015.3198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Impact of adding nitrate or increasing the lipid content of two contrasting diets on blood methaemoglobin and performance of two breeds of finishing beef steers. Animal 2015; 10:786-95. [PMID: 26627142 DOI: 10.1017/s1751731115002657] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Adding nitrate to the diet or increasing the concentration of dietary lipid are effective strategies for reducing enteric methane emissions. This study investigated their effect on health and performance of finishing beef cattle. The experiment was a two×two×three factorial design comprising two breeds (CHX, crossbred Charolais; LU, Luing); two basal diets consisting of (g/kg dry matter (DM), forage to concentrate ratios) 520 : 480 (Mixed) or 84 : 916 (Concentrate); and three treatments: (i) control with rapeseed meal as the main protein source replaced with either (ii) calcium nitrate (18 g nitrate/kg diet DM) or (iii) rapeseed cake (RSC, increasing acid hydrolysed ether extract from 25 to 48 g/kg diet DM). Steers (n=84) were allocated to each of the six basal diet×treatments in equal numbers of each breed with feed offered ad libitum. Blood methaemoglobin (MetHb) concentrations (marker for nitrate poisoning) were monitored throughout the study in steers receiving nitrate. After dietary adaptation over 28 days, individual animal intake, performance and feed efficiency were recorded for a test period of 56 days. Blood MetHb concentrations were low and similar up to 14 g nitrate/kg diet DM but increased when nitrate increased to 18 g nitrate/kg diet DM (P0.05). Neither basal diet nor treatment affected carcass quality (P>0.05), but CHX steers achieved a greater killing out proportion (P<0.001) than LU steers. Thus, adding nitrate to the diet or increasing the level of dietary lipid through the use of cold-pressed RSC, did not adversely affect health or performance of finishing beef steers when used within the diets studied.
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Adamczak L, Chmiel M, Florowski T, Pietrzak D, Witkowski M, Barczak T. A Potential Use of 3-D Scanning to Evaluate the Chemical Composition of Pork Meat. J Food Sci 2015; 80:E1506-11. [PMID: 25998468 DOI: 10.1111/1750-3841.12913] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2014] [Accepted: 04/22/2015] [Indexed: 10/23/2022]
Abstract
UNLABELLED The aim of this study was to determine the possibility of 3-D scanning method in chemical composition evaluation of pork meat. The sampling material comprised neck muscles (1000 g each) obtained from 20 pork carcasses. The volumetric estimation process of the elements was conducted on the basis of point cloud collected using 3-D scanner. Knowing the weight of neck muscles, their density was calculated which was subsequently correlated with the content of basic chemical components of the pork meat (water, protein and fat content, determined by standard methods). The significant correlations (P ≤ 0.05) between meat density and water (r = 0.5213), protein (r = 0.5887), and fat (r = -0.6601) content were obtained. Based on the obtained results it seems likely to employ the 3-D scanning method to compute the meat chemical composition. PRACTICAL APPLICATION The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products.
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Affiliation(s)
- Lech Adamczak
- Warsaw Univ. of Life Sciences-SGGW, Faculty of Food Sciences, Dept. of Food Technology, Div. of Meat Technology, 159c Nowoursynowska Street, 02-787, Warsaw, Poland
| | - Marta Chmiel
- Warsaw Univ. of Life Sciences-SGGW, Faculty of Food Sciences, Dept. of Food Technology, Div. of Meat Technology, 159c Nowoursynowska Street, 02-787, Warsaw, Poland
| | - Tomasz Florowski
- Warsaw Univ. of Life Sciences-SGGW, Faculty of Food Sciences, Dept. of Food Technology, Div. of Meat Technology, 159c Nowoursynowska Street, 02-787, Warsaw, Poland
| | - Dorota Pietrzak
- Warsaw Univ. of Life Sciences-SGGW, Faculty of Food Sciences, Dept. of Food Technology, Div. of Meat Technology, 159c Nowoursynowska Street, 02-787, Warsaw, Poland
| | - Marcin Witkowski
- Warsaw Univ. of Technology, Faculty of Power and Aeronautical Engineering, Inst. of Aeronautics and Applied Mechanics, Div. of Theory of Machines and Robots, 24 Nowowiejska Street, 00-665, Warsaw, Poland
| | - Tomasz Barczak
- Warsaw Univ. of Technology, Faculty of Power and Aeronautical Engineering, Inst. of Aeronautics and Applied Mechanics, Div. of Theory of Machines and Robots, 24 Nowowiejska Street, 00-665, Warsaw, Poland
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Composition and intramuscular fat estimation of Holstein bull and steer rib sections by using one or more computed tomography cross-sectional images. Livest Sci 2014. [DOI: 10.1016/j.livsci.2014.10.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Hocquette JF, Botreau R, Legrand I, Polkinghorne R, Pethick DW, Lherm M, Picard B, Doreau M, Terlouw EMC. Win–win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an14210] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Meat quality includes intrinsic qualities (the characteristics of the product itself) and extrinsic qualities (e.g. animal health and welfare, environmental impacts, price). There is still a high level of variability in beef palatability, which induces consumer dissatisfaction. We also observe a general trend towards an increasing importance of healthiness and safety (intrinsic) and environmental issues and animal welfare (extrinsic). Most grading systems describe carcasses using only animal traits (e.g. weight, conformation, fatness, animal age and sex). In North American and Asian countries, emphasis has been put on maturity and marbling. The European system is mainly based on yield estimation. The Meat Standards Australia grading scheme, which predicts beef palatability for each cut, proved to be effective in predicting beef palatability in many other countries. Some genetic markers are available to improve beef quality. In addition, gene and protein expression profiling of the bovine muscle revealed that the expression level of many genes and the abundance of many proteins may be potential indicators of muscle mass, tenderness, flavour or marbling of meat. The integration of all these parameters is likely to predict better beef palatability. The integration of extrinsic qualities in the prediction model increases the difficulty of achieving a global evaluation of overall meat quality. For instance, with respect to environmental issues, each feeding system has its own advantages and disadvantages. Despite this, win–win strategies have been identified. For example, animals that were less stressed at slaughter also produced more tender meat, and in some studies the most economically efficient farms had the lowest environmental impact. In other cases, there are trade-offs among and between intrinsic and extrinsic qualities. In any case, the combination of the different integrative approaches appears promising to improve the prediction of overall beef quality. A relevant combination of indicators related to sensory and nutritional quality, social and environmental considerations (such as e.g. carbon footprint, animal welfare, grassland biodiversity, rural development) and economic efficiency (income of farmers and of other stakeholders of the supply chain, etc.) will allow the prediction of the overall quality of beef mainly for consumers but also for any stakeholder in the supply chain.
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Craigie C, Ross D, Maltin C, Purchas R, Bünger L, Roehe R, Morris S. The relationship between video image analysis (VIA), visual classification, and saleable meat yield of sirloin and fillet cuts of beef carcasses differing in breed and gender. Livest Sci 2013. [DOI: 10.1016/j.livsci.2013.09.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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