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Tamagawa Y, Takahashi M, Hagiya K, Kuchida K. Image analysis traits of multiple muscles and intermuscular/subcutaneous fat influence Japanese Black beef carcass price and genetic parameters. Anim Biosci 2024; 37:1526-1534. [PMID: 38271982 PMCID: PMC11366535 DOI: 10.5713/ab.23.0330] [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: 08/30/2023] [Revised: 09/26/2023] [Accepted: 11/10/2023] [Indexed: 01/27/2024] Open
Abstract
OBJECTIVE The purposes of this study were to investigate the relationship between carcass unit price per 1 kg (UP) and multiple muscles and intermuscular fat (IF)/subcutaneous fat of beef carcasses using image analysis of cross-section images for Wagyu beef cattle in Japan, and to estimate their genetic parameters. METHODS The carcasses used in this study were 1,807 Japanese Black (Wagyu) cattle (1,216 steers and 591 heifers). An analysis of variance was conducted with UP as the dependent variable and market date, age in months, sex, and image analysis traits (IAT) as fixed effects, and standard partial regression coefficients were calculated for each IAT on UP. Also, the heritability of each IAT that affected UP and genetic correlation among IAT vs carcass grading traits were estimated. RESULTS Not only IAT related to carcass grading traits, M. trapezius dorsi, M. latissimus dorsi, and IF traits were significant differences in UP (p<0.05). The heritability of IAT associated with UP was estimated at 0.38 to 0.85. The genetic correlations between the area and thickness of M. trapezius dorsi and M. latissimus dorsi vs rib eye area (REA) were estimated to be moderately positive (0.53 to 0.66), while the genetic correlations between the IF area percentage vs carcass weight, REA, and yield score were estimated to be negative (-0.40, -0.56, and -0.34). CONCLUSION UP was influenced by various traits, including M. trapezius dorsi, M. latissimus dorsi, and IF traits, as well as image analysis associated with carcass grading traits. Since these IAT associated with UP had hereditary and desirable genetic correlations with carcass grading traits, these traits were also important for genetic improvement.
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Affiliation(s)
- Yuta Tamagawa
- Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555,
Japan
| | - Mikiya Takahashi
- Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555,
Japan
| | - Koichi Hagiya
- Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555,
Japan
| | - Keigo Kuchida
- Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555,
Japan
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2
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Gardner GE, Calnan HB, Connaughton SL, Stewart SM, Mc Gilchrist P, Steele C, Brown DJ, Pitchford WS, Pethick DW, Marimuthu J, Apps R. Changing Australia's trading language has enhanced the implementation of objective carcase measurement technologies. Meat Sci 2024:109625. [PMID: 39181808 DOI: 10.1016/j.meatsci.2024.109625] [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: 05/02/2024] [Revised: 08/04/2024] [Accepted: 08/05/2024] [Indexed: 08/27/2024]
Abstract
In 2016 an Australian project, the Advanced Livestock Measurement Technologies project (ALMTech), was initiated to accelerate the development and implementation of technologies that measure lean meat yield and eating quality. This led to the commercial testing, and implementation of a range of new technologies in the lamb, beef, and pork industries. For measuring lean meat yield %, these technologies included dual energy X-ray absorptiometry, hand-held microwave systems, and 3-D imaging systems. For measuring beef rib-eye traits and intramuscular fat %, both pre- and post-chilling technologies were developed. Post-chilling, a range of camera systems and near infrared spectrophotometers were developed. While pre-chilling, technologies included insertable needle probes, nuclear magnetic resonance, and X-ray systems. Initially these technologies were trained to predict the pre-existing traits already traded upon within industry. However, this approach was limiting because the technologies could measure attributes that were either non-existent in the trading language, were superior as calibrating standards, or more accurately reflected value than the pre-existing trait. Therefore, we introduced IMF% into the trading language for both beef and sheep meat, and carcase lean%, fat%, and bone% for sheep meat. These new technologies and the traits that they predict have delivered multiple benefits. Technology provider-companies are instilled with the confidence to commercialise due to the provision of achievable accreditation standards. Processors have the confidence to invest in these technologies and establish payment grids based upon their measurements. And lastly, it has enhanced data flow into genetic databases, industry data systems (MSA), and as feedback to producers.
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Affiliation(s)
- G E Gardner
- Advanced Livestock Measurement Technologies (ALMTech), Food Futures Institute, Murdoch University, Western Australia 6150, Australia.
| | - H B Calnan
- Advanced Livestock Measurement Technologies (ALMTech), Food Futures Institute, Murdoch University, Western Australia 6150, Australia
| | - S L Connaughton
- Advanced Livestock Measurement Technologies (ALMTech), Food Futures Institute, Murdoch University, Western Australia 6150, Australia
| | - S M Stewart
- Advanced Livestock Measurement Technologies (ALMTech), Food Futures Institute, Murdoch University, Western Australia 6150, Australia
| | - P Mc Gilchrist
- University of New England, School of Environmental and Rural Sciences, Armidale, NSW 2350, Australia
| | - C Steele
- University of New England, School of Environmental and Rural Sciences, Armidale, NSW 2350, Australia
| | - D J Brown
- AGBU, A Joint Venture of NSW Department of Primary Industries and University of New England, 2351 Armidale, Australia
| | - W S Pitchford
- Davies Livestock Research Centre, School of Animal and Veterinary Sciences, University of Adelaide, Roseworthy, Campus, SA 5371, Australia
| | - D W Pethick
- Advanced Livestock Measurement Technologies (ALMTech), Food Futures Institute, Murdoch University, Western Australia 6150, Australia
| | - J Marimuthu
- Advanced Livestock Measurement Technologies (ALMTech), Food Futures Institute, Murdoch University, Western Australia 6150, Australia
| | - R Apps
- Meat and Livestock Australia, North Sydney, NSW 2060, Australia
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3
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Hyperspectral imaging and chemometrics assessment of intramuscular fat in pork Longissimus thoracic et lumborum primal cut. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Modzelewska-Kapituła M, Jun S. The application of computer vision systems in meat science and industry - A review. Meat Sci 2022; 192:108904. [PMID: 35841854 DOI: 10.1016/j.meatsci.2022.108904] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 07/05/2022] [Accepted: 07/05/2022] [Indexed: 11/19/2022]
Abstract
Computer vision systems (CVS) are applied to macro- and microscopic digital photographs captured using digital cameras, ultrasound scanners, computer tomography, and wide-angle imaging cameras. Diverse image acquisition devices make it technically feasible to obtain information about both the external features and internal structures of targeted objects. Attributes measured in CVS can be used to evaluate meat quality. CVS are also used in research related to assessing the composition of animal carcasses, which might help determine the impact of cross-breeding or rearing systems on the quality of meat. The results obtained by the CVS technique also contribute to assessing the impact of technological treatments on the quality of raw and cooked meat. CVS have many positive attributes including objectivity, non-invasiveness, speed, and low cost of analysis and systems are under constant development an improvement. The present review covers computer vision system techniques, stages of measurements, and possibilities for using these to assess carcass and meat quality.
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Affiliation(s)
- Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland.
| | - Soojin Jun
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii, Honolulu, HI 96822, USA
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5
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Bischof G, Witte F, Terjung N, Januschewski E, Heinz V, Juadjur A, Gibis M. Effect of sampling position in fresh, dry-aged and wet-aged beef from M. longissimus dorsi of Simmental cattle analyzed by 1H NMR spectroscopy. Food Res Int 2022; 156:111334. [DOI: 10.1016/j.foodres.2022.111334] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 11/04/2022]
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Gardner GE, Apps R, McColl R, Craigie CR. Objective measurement technologies for transforming the Australian & New Zealand livestock industries. Meat Sci 2021; 179:108556. [PMID: 34023677 DOI: 10.1016/j.meatsci.2021.108556] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 01/04/2023]
Abstract
This paper introduces the special edition of Meat Science focused upon the development, calibration and validation of technologies that measure traits influencing meat eating quality, or carcass fat and lean composition. These papers reflect the combined research efforts of groups in Australia, through the Advanced Livestock Measurement Technologies project, and New Zealand through AgResearch. We describe the various technologies being developed, how these devices are being trained upon common gold-standard measurements, and how their outputs are being simultaneously integrated into existing industry systems. We outline how this enhances the industry uptake and adoption of these technologies, and how this is further accelerated by education programs and strategic industry investment into their commercialisation.
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Affiliation(s)
- G E Gardner
- Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia.
| | - R Apps
- Meat and Livestock Australia, North Sydney, NSW 2060, Australia
| | - R McColl
- Meat Industry Association of New Zealand, 154 Featherston Street, Wellington 6011, New Zealand
| | - C R Craigie
- AgResearch Limited, 1365 Springs Road, Lincoln 7674, New Zealand
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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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8
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Greenwood PL. Prediction of dressing percentage, carcass characteristics and meat yield of goats, and implications for live assessment and carcass-grading systems. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20160] [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
Abstract
Context
Dressing percentage (DP) and meat yield (MY) predictions using live assessments and carcass measurements enable objective valuation of animals and their carcasses. We hypothesised that distribution of goat carcass tissues affects predictive value of live body condition scoring (CS) methods and carcass measurements for these traits.
Aims
The present paper aimed to assess the value of CS methods for prediction of DP and MY and of carcass measurements for prediction of MY.
Methods
Correlation and regression analyses from a dataset (n = 1014 goats) highly heterogeneous for factors influencing DP and MY were used to assess (1) the value of live-goat assessments and classifications, including five CS methods, age (dentition), liveweight (LW), sex, fleece characteristics and breed or genotype to predict DP and MY, and (2) the value of hot standard carcass weight (HSCW) and carcass GR (soft tissue over the 12th rib) tissue depth, eye-muscle depth and eye-muscle area to predict MY.
Key results
Among kids, LW accounted for 1% (residual standard deviation of 2.6%) of variation in DP, 22% (2.3%) in MY (% LW) and 34% (2.5%) in MY (% HSCW). LW plus the best CS method accounted for 24% (2.3%) of variation in DP, 58% (1.7%) in MY (% LW) and 61% (2.0%) in MY (% HSCW). Among all goats, LW plus CS accounted for up to 21% (3.2%), 39% (2.1%) and 45% (2.2%) of variation in these traits. Regression models that included age, sex, fleece type, breed or genotype, LW and CS accounted for 67% (2.5%), 72% (1.9%) and 72% (2.1%) of variation in DP, MY (% LW) and MY (% HSCW). Among carcass measurements, HSCW plus eye-muscle depth had best predictive value, accounting for 61% (2.3%) of variation in MY (% HSCW) for kids and 40% (2.9%) for all goats.
Conclusions
The body condition-score methods that best relate to DP and MY (% LW or % HSCW) assessed the shape of M. longissimus lumborum (eye muscle) in the lumbar region, which relates to muscularity of goats, rather than subcutaneous fat depth such as assessed at the GR-site.
Implications
The results guide potential targets for future developments in live-goat assessment, carcass classification and grading, and trading languages underpinned by value-based marketing.
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Stewart SM, Gardner GE, Williams A, Pethick DW, McGilchrist P, Kuchida K. Association between visual marbling score and chemical intramuscular fat with camera marbling percentage in Australian beef carcasses. Meat Sci 2020; 181:108369. [PMID: 33261986 DOI: 10.1016/j.meatsci.2020.108369] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 11/09/2020] [Accepted: 11/09/2020] [Indexed: 10/23/2022]
Abstract
This study assessed the precision and accuracy in the prediction of chemical intramuscular fat (IMF%), Meat Standards Australia (MSA) marbling score and AUS-MEAT eye-muscle area (EMA) using Meat Imaging Japan (MIJ) prototype camera systems. Eleven carcass datasets from the Beef Information Nucleus (BIN) project were compiled with carcass grading, IMF% and camera data. Camera prediction of IMF%, MSA marbling score and EMA was assessed using a leave-one-out cross validation method. There was an association between MIJ mirror and MIJ-30 camera traits and IMF%, MSA marbling score and EMA. However, for both prototypes precision varied for IMF% (R2 = 0.4-0.5, RMSECV = 1.5-1.6%), MSA marbling (R2 = 0.3-0.5, RMSECV = 57.5-59.3) and EMA (R2 = 0.7-0.6, RMSECV = 4.1-5.8 cm2). Accuracy also fluctuated with average bias values of 1.7-1.8%, 45.8-40.0 units and 3.8-4.1 cm2 for IMF%, MSA marbling score and EMA respectively. Key differences between carcass and camera traits and processing factors affecting the grading site are likely to have contributed to this variation.
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Affiliation(s)
- S M Stewart
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, School of Science, Health & Engineering, Western Australia 6150, Australia.
| | - G E Gardner
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, School of Science, Health & Engineering, Western Australia 6150, Australia
| | - A Williams
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, School of Science, Health & Engineering, Western Australia 6150, Australia
| | - D W Pethick
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, School of Science, Health & Engineering, Western Australia 6150, Australia
| | - P McGilchrist
- University of New England, School of Environmental & Rural Science, New South Wales 2351, Australia
| | - K Kuchida
- Obihiro University of Agriculture & Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
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Stewart SM, Gardner GE, McGilchrist P, Pethick DW, Polkinghorne R, Thompson JM, Tarr G. Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage. Meat Sci 2020; 181:108322. [PMID: 33067083 DOI: 10.1016/j.meatsci.2020.108322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/01/2020] [Accepted: 09/24/2020] [Indexed: 12/18/2022]
Abstract
With development of objective technologies that can predict chemical intramuscular fat percentage (IMF%), there is a need to understand the relationships between existing marbling traits, IMF% and eating quality. This study utilised historical carcass data (n = 9641 observations) from the Meat Standards Australia (MSA) industry research dataset and included MSA grading data, chemical IMF% data and weighted composite eating quality scores (MQ4). Several analyses were performed to assess the prediction of MQ4 by MSA marbling, M. longissimus thoracis et lumborum (striploin) IMF% and cut specific IMF%. Results demonstrated that there was similar precision between chemical IMF% (R2 = 0.32, RSE = 11.8) and MSA marbling (R2 = 0.28, RSE = 11.9) in the prediction of grilled 14 day aged striploin MQ4, with similar results across other cut by cook by days aged combinations. These results support the development of objective technologies that predict chemical IMF% in parallel with MSA marbling for carcass grading and the prediction of eating quality.
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Affiliation(s)
- S M Stewart
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia.
| | - G E Gardner
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia
| | - P McGilchrist
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia; University of New England, School of Environmental and Rural Science, New South Wales 2351, Australia
| | - D W Pethick
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia
| | - R Polkinghorne
- University of New England, School of Environmental and Rural Science, New South Wales 2351, Australia; Birkenwood Pty. Ltd, 431 Timor Rd, Murrurundi, NSW, Australia
| | - J M Thompson
- University of New England, School of Environmental and Rural Science, New South Wales 2351, Australia
| | - G Tarr
- The University of Sydney, School of Mathematics and Statistics, Sydney, New South Wales 2006, Australia
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Hocquette JF, Ellies-Oury MP, Legrand I, Pethick D, Gardner G, Wierzbicki J, Polkinghorne RJ. Research in Beef Tenderness and Palatability in the Era of Big Data. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9488] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers, or shear force), and repeatability of the measurements are crucial for creating significant data resources for the derivation of robust predictive models, and rigorous validation testing. This “big data” approach also requires careful definition of traits and transparent principles for data sharing and management. As in other fields, meat science researchers should improve the Findability, Accessibility, Interoperability, and Reuse of data (known as the FAIR principles). Furthermore, with the rapid evolution of new measurement technologies, the traits that they measure must be consistently described, enhancing our ability to integrate these new measurements into existing description systems. For beef, strategic choices have been made in order to consider real consumers’ expectations, not well estimated correctly by lab approaches. This strategy has been successfully developed in Australia, which set up the “Meat Standards Australia” grading scheme, now partly adopted by the beef industry. The ambitions of the International Meat Research 3G Foundation is to develop beef ontology, to set up an international database with a huge number of consumers’ scores related to beef palatability and collected according to standard protocols. The foundation also aims to support the beef industry by offering an international predictive model of beef palatability, flexible enough to take into account any local livestock characteristics or regional consumer specificity. This approach is supported by the United Nations Economic Commission for Europe (UNECE), which is promoting development of regulations and norms, technical cooperation and exchange of best expertise and practices. This will substantially improve the transparency of data flow and price signaling between all participants of the value chain, from beef producers through to consumers at retail.
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Affiliation(s)
| | | | - Isabelle Legrand
- Institut de l’Elevage Service Qualité des Carcasses et des Viandes
| | - David Pethick
- Murdoch University School of Veterinary and Life Sciences
| | - Graham Gardner
- Murdoch University School of Veterinary and Life Sciences
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