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Stewart SM, Polkinghorne R, Pethick DW, Pannier L. Carcass assessment and value in the Australian beef and sheepmeat industry. Anim Front 2024; 14:5-14. [PMID: 38633318 PMCID: PMC11018706 DOI: 10.1093/af/vfae005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/19/2024] Open
Affiliation(s)
- Sarah M Stewart
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
| | | | - David W Pethick
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
| | - Liselotte Pannier
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
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Santinello M, Rampado N, Penasa M, Hocquette JF, Pethick D, De Marchi M. The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle. Meat Sci 2024; 213:109501. [PMID: 38574653 DOI: 10.1016/j.meatsci.2024.109501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 01/03/2024] [Accepted: 03/21/2024] [Indexed: 04/06/2024]
Abstract
The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th thoracic vertebrae. However, the European beef industry relies on late-maturing breeds usually cut at the 5th vertebrae due to commercial reasons. Data from 55 young bulls and heifers of late-maturing breeds were collected in an Italian slaughterhouse following the MSA guidelines at both carcass grading sites and sides. Intramuscular fat levels were assessed through two scores and used with other variables to feed the MSA model, which predicts the MSA index, the meat-eating quality scores (MQ4) for 5 muscles and for each carcass grading site × side combination. The scores were analyzed using a mixed linear model. A correlation analysis was conducted to predict the variables measured at the 10th site using their correspondent at the 5th carcass grading site. A stepwise regression was conducted to understand the weight of each measured variable on marbling and MQ4 scores measured both at 5th and 10th carcass grading sites. Results showed significantly higher value for the studied traits at the 5th carcass grading site, while carcass side had no significant impact. The equations had high predictive capability and MSA marbling score played a key role in explaining the variability across carcass grading sites. The differences in marbling and MQ4 scores between the carcass grading sites suggest considering this factor if the MSA grading system will be applied to Europe.
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Affiliation(s)
- Matteo Santinello
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Nicola Rampado
- Associazione Zootecnica Veneta (AZOVE), Via del Macello 9, 35013 Cittadella, PD, Italy
| | - Mauro Penasa
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Jean-François Hocquette
- INRAE, Clermont Auvergne University, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
| | - David Pethick
- School of Agricultural Sciences, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Murdoch, Western Australia 6150, Australia
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
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3
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Stewart SM, Toft H, O'Reilly RA, Lauridsen T, Esberg J, Jørgensen TB, Tarr G, Christensen M. Objective grading of rib eye traits using the Q-FOM™ camera in Australian beef carcasses. Meat Sci 2024; 213:109500. [PMID: 38582006 DOI: 10.1016/j.meatsci.2024.109500] [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: 10/20/2023] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/08/2024]
Abstract
The objective of this study was to develop calibration models against rib eye traits and independently validate the precision, accuracy, and repeatability of the Frontmatec Q-FOM™ Beef grading camera in Australian carcasses. This study compiled 12 different research datasets acquired from commercial processing facilities and were comprised of a diverse range of carcass phenotypes, graded by industry identified expert Meat Standards Australia (MSA) graders and sampled for chemical intramuscular fat (IMF%). Calibration performance was maintained when the device was independently validated. For continuous traits, the Q-FOM™ demonstrated precise (root mean squared error of prediction, RMSEP) and accurate (coefficient of determination, R2) prediction of eye muscle area (EMA) (R2 = 0.89, RMSEP = 4.3 cm2, slope = 0.96, bias = 0.7), MSA marbling (R2 = 0.95, RMSEP = 47.2, slope = 0.98, bias = -12.8) and chemical IMF% (R2 = 0.94, RMSEP = 1.56%, slope = 0.96, bias = 0.64). For categorical traits, the Q-FOM™ predicted 61%, 64.3% and 60.8% of AUS-MEAT marbling, meat colour and fat colour scores equivalent, and 95% within ±1 classes of expert grader scores. The Q-FOM™ also demonstrated very high repeatability and reproducibility across all traits.
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Affiliation(s)
- Sarah M Stewart
- Advanced Livestock Measurement Technologies (ALMTech) Project, School of Agriculture, Murdoch University, Western Australia 6150, Australia.
| | | | - Rachel A O'Reilly
- Advanced Livestock Measurement Technologies (ALMTech) Project, School of Agriculture, Murdoch University, Western Australia 6150, Australia
| | | | | | | | - Garth Tarr
- School of Mathematics and Statistics, The University of Sydney, New South Wales 2006, Australia
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Pannier L, van de Weijer TM, van der Steen FTHJ, Kranenbarg R, Gardner GE. Adding value to beef portion steaks through measuring individual marbling. Meat Sci 2023; 204:109279. [PMID: 37467681 DOI: 10.1016/j.meatsci.2023.109279] [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: 03/08/2023] [Revised: 06/29/2023] [Accepted: 07/07/2023] [Indexed: 07/21/2023]
Abstract
The current Meat Standards Australia (MSA) and AUS-MEAT grading system assumes that marbling through the M. longissmus thoracis et lumborum (loin) is represented by the score of the grading site. However, studies have indicated marbling varies within the beef loin, but commercially individual portion steaks are not graded for marbling. Cube rolls from a wide phenotypic marbling range (n = 102) were collected and sliced into 15 mm portion steaks, which were imaged with a Marel vision scanner to obtain objective marbling scores. Additionally, three locations (grading site, middle, cranial) across each cube roll were tested for intramuscular fat percentage (IMF%). The effect of steak location demonstrated marked variation across the length of the cube roll for both vision scanner marbling scores and IMF%. This variation in vision scanner marbling scores, expressed in units of MSA marbling score, equated to 316 MSA units. This work suggests an opportunity for individual portion marbling measurements and segregation of individual portion cut steaks based upon their marbling levels.
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Affiliation(s)
- L Pannier
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia.
| | | | | | - R Kranenbarg
- Marel Meat B.V, Handelstraat 3, Boxmeer 5830AD, the Netherlands
| | - G E Gardner
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia
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Pannier L, van de Weijer TM, van der Steen FTHJ, Kranenbarg R, Gardner GE. Prediction of chemical intramuscular fat and visual marbling scores with a conveyor vision scanner system on beef portion steaks. Meat Sci 2023; 199:109141. [PMID: 36827827 DOI: 10.1016/j.meatsci.2023.109141] [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: 11/07/2022] [Revised: 12/30/2022] [Accepted: 02/12/2023] [Indexed: 02/16/2023]
Abstract
This study describes the performance of a Marel conveyer vision scanner, across beef carcases (n = 102) from a wide visual marbling score range, in its ability to predict chemical intramuscular fat (IMF%), Meat Standards Australia (MSA) and AUS-MEAT marbling scores of portion steaks. Vision scanner marbling scores were acquired on fresh-cut steaks, with its predictions tested using a leave-one-out cross validation method, which demonstrated precise and accurate predictions of IMF% (R2 = 0.87; RMSEP = 1.16; slope = 0.09; bias = 0.22), MSA (R2 = 0.82; RMSEP = 70.11; slope = 0.09; bias = 17.08) and AUS-MEAT marbling (R2 = 0.79; RMSEP = 0.75; slope = 0.16; bias = 0.08). Care must be taken when calibrating devices on non-fresh-cut steak, as fresh-cut steaks produced different vision scanner marbling values suggesting different prediction equations are warranted. The Marel vision scanner prediction of visual grader scores was relatively less precise and accurate than its prediction of IMF%, however in this case it may have been due to error in the grader scores.
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Affiliation(s)
- L Pannier
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia.
| | | | | | - R Kranenbarg
- Marel Meat B.V., Handelstraat 3, 5830AD, Boxmeer, the Netherlands
| | - G E Gardner
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia
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Lee HJ, Koh YJ, Kim YK, Lee SH, Lee JH, Seo DW. MSENet: Marbling score estimation network for automated assessment of Korean beef. Meat Sci 2022; 188:108784. [DOI: 10.1016/j.meatsci.2022.108784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 10/19/2022]
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Barbar C, Bass PD, Barbar R, Bader J, Wondercheck B. Artificial intelligence-driven automation is how we achieve the next level of efficiency in meat processing. Anim Front 2022; 12:56-63. [PMID: 35505849 PMCID: PMC9056041 DOI: 10.1093/af/vfac017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Affiliation(s)
| | - Phillip D Bass
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
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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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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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Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lamb. Meat Sci 2020; 181:108358. [PMID: 33160745 DOI: 10.1016/j.meatsci.2020.108358] [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: 05/22/2020] [Revised: 10/16/2020] [Accepted: 10/20/2020] [Indexed: 01/29/2023]
Abstract
The objective of this study was to test the performance of a prototype vision system in phenotypically diverse beef and lamb carcasses against visual grading of eye muscle area (EMA), marbling and chemical intramuscular fat (IMF%). Validation in beef demonstrated that the camera prototype in combination with analytical techniques enabled prediction of EMA (r2 = 0.83, RMSEP = 6.4 cm2), MSA marbling (r2 = 0.76, RMSEP = 66.1), AUS-MEAT marbling (r2 = 0.70, RMSEP = 0.74) and chemical IMF% (r2 = 0.78, RMSEP = 1.85%). Accuracy was also maintained on validation with all four traits displaying minimal bias of -3.6, 6.3, 0.07 and - 0.01, for EMA, MSA marbling, AUS-MEAT marbling and IMF% respectively. Preliminary analysis in lamb indicates potential of the system for the prediction of EMA (r2 = 0.41, RMSEP = 1.87) and IMF% (r2 = 0.28, RMSEP = 1.10), however further work to standardise image acquisition and environmental conditions is required.
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11
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Costa C, Rizzieri R, Melo G, Müller L, Estevan D, Pacheco R, Millen D, Pereira A, Zanatta M, Cappellozza B, Cervieri R, Martins C, Arrigoni M. Effects of fatty acid profile of supplements on intake, performance, carcass traits, meat characteristics, and meat sensorial analysis of feedlot Bos indicus bulls offered a high-concentrate diet. Transl Anim Sci 2020; 4:txaa142. [PMID: 33024942 PMCID: PMC7526738 DOI: 10.1093/tas/txaa142] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 07/17/2020] [Indexed: 12/24/2022] Open
Abstract
This experiment was designed to evaluate the effects of lipid source and fatty acid (FA) profile on intake, performance, carcass characteristics, expression of enzymes, and sensorial analysis of Bos indicus animals offered a high-concentrate diet. On day 0, 96 noncastrated animals were blocked by initial body weight (400 ± 19.3 kg), randomly allocated to 1 of 24 pens (4 animals/pen), and pens were randomly assigned to receive: 1) control: basal diet composed of whole cottonseed and corn germ as lipid substrates (CONT; n = 6), 2) calcium salts of fatty acids (CSFA) of soybean: CSFA of soybean oil as replacement for whole cottonseed and corn germ (calcium salts of soybean oil [CSSO]; n = 6), 3) CSFA-Blend: CSFA of palm, cottonseed, and soybean oil as replacement for whole cottonseed and corn germ (calcium salts of vegetable oils [CSVO]; n = 6), and 4) Mix: basal diet containing whole cottonseed, corn germ, and CSVO (MIXT; n = 6). Experiment lasted 108 d and performance, ultrasound measurements, as well as carcass characteristics were evaluated. Additionally, meat FA profile, expression of enzymes involved in lipid metabolism, and sensorial analysis were evaluated. No treatment effects were observed on performance variables, ultrasound, and carcass traits (P ≥ 0.22), whereas animals receiving CONT had a greater intake of C10:0, C16:0, C16:1 trans-9, C18:1 cis-9, C18:2, C18:3, total FA, monounsatured FA (MUFA), and polyunsaturated FA (PUFA) vs. CSSO and MIXT (P < 0.05). Conversely, intake ratios of saturated FA (SFA):MUFA and SFA:PUFA were all reduced for CONT vs. other treatments. Meat obtained from CONT animals had greater colorimetric (L*, a*, and b*) values vs. MIXT (P < 0.01). On meat FA profile, CONT increased C18:0 vs. supplementation with calcium salts (P < 0.02) and supplementation with CSSO yielded greater meat concentrations of C18:1 trans-10 and C18:2 CLA intermediates (P < 0.01). Expression of SREBP-1, SCD, and LPL was downregulated for CSSO (P < 0.05). For sensorial analysis, regular flavor was greater (P = 0.01) for CSSO vs. other treatments, but also greater aroma (P = 0.05) vs. CONT and CSVO. In summary, addition of different lipid sources with varying FA profiles into high-concentrate diets did not affect performance and carcass characteristics of B. indicus animals, but supplementation with calcium salts of soybean oil inhibited the mRNA expression of enzymes involved in lipid metabolism, whereas flavor and aroma were positively affected by this lipid source.
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Affiliation(s)
- Carolina Costa
- Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista, Botucatu, SP, Brazil
| | - Ramon Rizzieri
- Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista, Botucatu, SP, Brazil
| | - Gabriel Melo
- Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista, Botucatu, SP, Brazil
| | - Leonardo Müller
- Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista, Botucatu, SP, Brazil
| | - Daniela Estevan
- Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista, Botucatu, SP, Brazil
| | | | - Danilo Millen
- Faculdade de Ciências Agrárias e Tecnológicas, Universidade Estadual Paulista, Dracena, SP, Brazil
| | - Angélica Pereira
- Faculdade de Medicina Veterinaria e Zootecnia, Universidade de São Paulo, Pirassununga, SP, Brazil
| | - Mariana Zanatta
- Faculdade de Medicina Veterinaria e Zootecnia, Universidade de São Paulo, Pirassununga, SP, Brazil
| | | | | | - Cyntia Martins
- Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista, Botucatu, SP, Brazil
| | - Mário Arrigoni
- Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista, Botucatu, SP, Brazil
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Araújo J, Lima A, Nunes M, Sousa M, Serrão G, Morais E, Daher L, Silva A. Relationships among carcass shape, tissue composition, primal cuts and meat quality traits in lambs: A PLS path modeling approach. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2019.106024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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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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Acheson RJ, Woerner DR, Walenciak CE, Colle MJ, Bass PD. Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2018.04.0005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Beef Loin, Strip Loins (IMPS #180; n = 20) with marbling scores between Modest00 and Modest30 at the 12th and 13th rib interface of the M. longissimus thoracis et lumborum (LL) were collected. Each strip loin was fabricated into 6 samples taken perpendicular to the long axis of the LL from the 13th thoracic vertebra to the fifth lumbar vertebra with the cut made on the anterior side of the respective vertebra. A Computer Vision System Cold Camera measured the LL cross-section of each sample location for USDA marbling score, marbling distribution, average marbling fleck size, LL area, LL length (distance medial to lateral), and LL width (distance dorsal to ventral). In the present study, mean LL marbling score decreased (P < 0.05) from the second lumbar vertebrae location to the fifth lumbar vertebrae location. Marbling size and marbling distance were the smallest (P < 0.05) in samples from the 13th thoracic vertebrae location. The LL area and width was largest (P < 0.05) for the samples from the most anterior location and thus decreased (P < 0.05) as the samples became more posterior. Samples from the most posterior end of the strip loin were the longest (P < 0.05) in length. It was observed that marbling score, distribution, and size, as well as, LL area, length, and width vary from anterior to posterior in the strip loin which can have potential marketing implications for food service distributors and retailers.
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Affiliation(s)
- Rebecca J. Acheson
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University Fort Collins, CO 80523, USA
| | - Dale R. Woerner
- Colorado State University Center for Meat Safety and Quality, Department of Animal Sciences
| | | | | | - Phillip D. Bass
- University of Idaho Department of Animal and Veterinary Science
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Assessment of muscle Longissimus thoracis et lumborum marbling by image analysis and relationships between meat quality parameters. PLoS One 2018; 13:e0202535. [PMID: 30133495 PMCID: PMC6104982 DOI: 10.1371/journal.pone.0202535] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Accepted: 08/03/2018] [Indexed: 11/21/2022] Open
Abstract
The intramuscular fat (IMF), recognized by the consumer as marbling, is an important meat quality trait. The objective of this study was to validate a new method of beef marbling evaluation by image analysis. The new assessment was compared with two known marbling measurements: chemical IMF and USDA scores. Moreover, the relationship between marbling measurements and other meat quality parameters was investigated. Samples of Longissimus thoracis et lumborum (LTL) muscle were obtained from carcasses of 39 Italian crossbred heifers and 62 Angus bred heifers, that underwent two different dietary treatments. The use of various breeds and diets was chosen to obtain different intramuscular fat levels, in order to validate the use of Image J software for the analysis of different type of beef meat. The images of fresh cuts were appraised by experienced beef graders, and the samples were used to determine fat content by chemical Soxhlet extraction. Carcasses measurements according to the EUROP system, and other physical meat proprieties were also assessed. The results demonstrated that the marbling measurements obtained by computer image analysis, such as the number of marbling particles, the average particle size (mm), and the percentage of marbling particles (%), significantly (P < 0.05) correlated with USDA scores and IMF content. Moreover, the principal component analysis (PCA) showed three principal meat components, identified as 1) color, 2) fat, and 3) water release. The second principal component (PC) explained 24.94% of variance, and was positively correlated with image analysis measures, USDA score, and IMF, while negatively correlated with the Warner–Bratzler shear force (WBSF).
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Teixeira PD, Oliveira DM, Chizzotti ML, Chalfun-Junior A, Coelho TC, Gionbelli M, Paiva LV, Carvalho JRR, Ladeira MM. Subspecies and diet affect the expression of genes involved in lipid metabolism and chemical composition of muscle in beef cattle. Meat Sci 2017; 133:110-118. [PMID: 28666109 DOI: 10.1016/j.meatsci.2017.06.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2016] [Revised: 05/08/2017] [Accepted: 06/16/2017] [Indexed: 01/06/2023]
Abstract
Fourteen Nellore and 14 Angus young bulls with BW of 381±11.8kg were randomly assigned into 2 feeding groups (whole shelled corn without forage (WSC) or corn silage and ground corn (GC)) to evaluate chemical composition and expression of genes involved in lipid metabolism in the longissimus thoracis (LT). We hypothesized that bulls fed the WSC diet have greater amounts of intramuscular fat and Angus have higher expression levels of PPAR and SREBF. Meat from Angus bulls had greater ether extract compared to Nellore (P<0.05). Muscle from bulls fed the WSC diet had greater expression of PPARA (P<0.05) and lower levels of SREBF1 expression (P<0.01). The LT of Nellore fed GC had greater expression of FABP4, ACACA and SCD genes (P<0.01). In conclusion, the greater concentration of starch in the WSC diet did not increase marbling in the beef of bulls fed this diet due to the reduced expression of SREBF1.
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Affiliation(s)
- Priscilla D Teixeira
- Department of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37.200-000, Brazil
| | - Dalton M Oliveira
- Department of Animal Science, State University of Mato Grasso do Sul, Aquidauana, Mato Grosso do Sul 79.200-000, Brazil
| | - Mario L Chizzotti
- Department of Animal Science, Federal University of Viçosa, Viçosa, Minas Gerais 37.200-000, Brazil
| | - Antonio Chalfun-Junior
- Department of Biology, Federal University of Lavras, Lavras, Minas Gerais 37.200-000, Brazil
| | - Tamara C Coelho
- Department of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37.200-000, Brazil
| | - MateusP Gionbelli
- Department of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37.200-000, Brazil
| | - Luciano V Paiva
- Department of Chemistry, Federal University of Lavras, Lavras, Minas Gerais 37.200-000, Brazil
| | - José Roberto R Carvalho
- Department of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37.200-000, Brazil
| | - Marcio M Ladeira
- Department of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37.200-000, Brazil.
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17
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Konarska M, Kuchida K, Tarr G, Polkinghorne RJ. Relationships between marbling measures across principal muscles. Meat Sci 2016; 123:67-78. [PMID: 27639062 DOI: 10.1016/j.meatsci.2016.09.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 08/16/2016] [Accepted: 09/09/2016] [Indexed: 11/24/2022]
Abstract
As marbling is a principal input into many grading systems it is important to have an accurate and reliable measurement procedure. This paper compares three approaches to measuring marbling: trained personnel, near infrared spectroscopy (NIR) and image analysis. One 25mm slice of meat was utilised from up to 12 cuts from 48 carcasses processed in Poland and France. Each slice was frozen to enable a consistent post-slaughter period then thawed for image analysis. The images were appraised by experienced beef graders and the sample used to determine fat content by NIR. We find that image analysis based marbling measures are capturing something different to trained personnel and that there is a strong relationship between near infrared spectroscopy and trained personnel. Finally, we demonstrate that marbling measures taken on one muscle can be predictive of marbling in other muscles in the same carcase. This is particularly important for cut based models such as the Meat Standards Australia system.
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Affiliation(s)
- Małgorzata Konarska
- Warsaw University of Life Sciences, Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland.
| | - Keigo Kuchida
- Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan
| | - Garth Tarr
- School of Mathematical and Physical Sciences, University of Newcastle, Callaghan, NSW 2308, Australia
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18
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Marbling in the longissimus thoracis muscle from lean cattle breeds. Computer image analysis of fresh versus stained meat samples. Meat Sci 2013; 95:512-9. [DOI: 10.1016/j.meatsci.2013.05.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 02/13/2013] [Accepted: 05/27/2013] [Indexed: 11/20/2022]
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19
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Emerson MR, Woerner DR, Belk KE, Tatum JD. Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes1. J Anim Sci 2013; 91:1024-34. [DOI: 10.2527/jas.2012-5514] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- M. R. Emerson
- Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171
| | - D. R. Woerner
- Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171
| | - K. E. Belk
- Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171
| | - J. D. Tatum
- Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171
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20
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Lee JM, Choe JH, Jin HJ, Kim TI, Park BY, Hwang DY, Koh KC, Kim CJ, Hwang KS. Effect of Marbling Score on Carcass Grade Factors, Physico-chemical and Sensory Traits of M. Longissimus Dorsi in Hanwoo. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.5.659] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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21
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Dow DL, Wiegand BR, Ellersieck MR, Lorenzen CL. Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods1. J Anim Sci 2011; 89:1173-9. [DOI: 10.2527/jas.2010-3382] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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