Review: Canadian beef grading – Opportunities to identify carcass and meat quality traits valued by consumers

Using Image Analysis Technique for Predicting Light Lamb Carcass Composition

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.

Effectiveness of the use of the Vytelle system in evaluating bulls in Kazakhstan

This article presents the results of the introduction of Canadian digital technologies Vytelle GrowSafe in the beef cattle breeding of Kazakhstan to assess Residual Feed Intake (RFI). The experiments were carried out with Qazaq Aqbas Breed in the Privet Farms of North Kazakhstan (Akmola and Pavlodar farms). As part of the ration in Akmola farm for a bull of 350 kg of weight, are contained 77 MJ or 7.6 kg of DM, in Pavlodar farm for a bull weighing 290 kg contains 65 MJ or 6.5 kg of DM. Studies have shown that in the Akmola farm the RFI index ranged from -2.08 to +2.88, in the Pavlodar farm from -1.89 to +2.06. According to the results of research in the Akmola farm, the RFI assessment show, 7 out of 26 bulls are suitable for breeding sale, in the Pavlodar farm out of 55 bulls 18. The assessment of the productive effect of feed on RFI, mainly (by 80%), coincided with the assessment of the ratio of gain to consumed dry matter, and some bulls showed deviations in terms of residual average daily live weight gain and the corrected value of the ratio of feed costs to live weight gain, which led to incomplete manifestation of the productive potential of the consumed feed.

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

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.

Correlation between the Korean pork grade system and the amount of pork primal cut estimated with AutoFom III

It is impossible to know the amount of pork primal cut by pig carcass grade which is determined only by carcass weight and backfat thickness in the Korean Pig Carcass System. The aim of this study was to investigate the correlation between the pig carcass grade and the amount of pork primal cut estimated with AutoFom III. A total of 419,321 Landrace, Yorkshire, and Duroc (LYD) pigs were graded with the Korean Pig Carcass Grade System. Amounts of belly, neck, loin, tenderloin, spare ribs, shoulder, and ham were estimated with AutoFom III. Regression equations for seven primal cuts according to each grade were derived. There were significant differences among the three carcass grades due to heteroscedasticity variance (p < 0.0001). Three regression equations were derived from AutoFom III estimation of primal cuts according to carcass grades. The coefficient of determination of the regression equation was 0.941 for grade 1⁺, 0.982 for grade 1, and 0.993 for grade 2. Regression equations obtained from this study are suitable for AutoFom III software, a useful tool for the analysis of each pig carcass grade in the Korean Pig Carcass Grade System. The high reliability of predicting the amount of primal cut with AutoFom III is advantageous for the management of slaughterhouses to optimize their product sorting in Korea.

Prediction of Trained Panel Sensory Scores for Beef with Non-Invasive Raman Spectroscopy

The objective of this study was to investigate Raman spectroscopy as a tool for the prediction of sensory quality in beef. Raman spectra were collected from M. longissimus thoracis et lumborum (LTL) muscle on a thawed steak frozen 48 h post-mortem. Another steak was removed from the muscle and aged for 14 days before being assessed for 12 sensory traits by a trained panel. The most accurate coefficients of determination of cross validation (R2CV) calibrated within the current study were for the trained sensory panel textural scores; particularly tenderness (0.46), chewiness (0.43), stringiness (0.35) and difficulty to swallow (0.33), with practical predictions also achieved for metallic flavour (0.52), fatty after-effect (0.44) and juiciness (0.36). In general, the application of mathematical spectral pre-treatments to Raman spectra improved the predictive accuracy of chemometric models developed. This study provides calibrations for valuable quality traits derived from a trained sensory panel in a non-destructive manner, using Raman spectra collected at a time-point compatible with meat management systems.

Prediction of carcass composition and meat and fat quality using sensing technologies: A review

Consumer demand for high-quality healthy food is increasing, &nbsp;thus meat processors require the means toassess these rapidly, accurately, and inexpensively. Traditional methods forquality assessments are time-consuming, expensive, invasive, and have potentialto negatively impact the environment. Consequently, emphasis has been put onfinding non-destructive, fast, and accurate technologies for productcomposition and quality evaluation. Research in this area is advancing rapidlythrough recent developments in the areas of portability, accuracy, and machinelearning. The present review, therefore, critically evaluates and summarizes developmentsof popular non-invasive technologies (i.e., from imaging to spectroscopicsensing technologies) for estimating beef, pork, and lamb composition andquality, which will hopefully assist in the implementation of thesetechnologies for rapid evaluation/real-timegrading of livestock products in the nearfuture.

Carcass and Primal Composition Predictions Using Camera Vision Systems (CVS) and Dual-Energy X-ray Absorptiometry (DXA) Technologies on Mature Cows

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.

Development and validation of the Canadian retail cut beef yield grades

The United States Department of Agriculture (USDA) system has five retail cut yield (RCY) classes, whereas the former Canadian system had three total lean yield (TLY) classes. A total of 720 beef carcasses were used to develop a modified grade ruler, harmonizing the Canadian grades into five classes. Beef carcasses (n = 750) from three Canadian federally inspected facilities were graded using both USDA and Canadian (harmonized ruler) systems for external validation. Agreement between the USDA-RCY and the Canadian TLY was high (R2 = 0.80). The validation between the harmonized ruler and the USDA-RCY showed a standard deviation of the difference of 1.32 and a coefficient of concordance of 0.83.

Relationship of the blood metabolome to subsequent carcass traits at slaughter in feedlot Wagyu crossbred steers

The aim of the present study was to determine the relationships between the blood metabolome and (1) carcass traits with a focus on intramuscular fat (marbling), and (2) the length of time cattle consumed a high-starch diet in feedlot cattle. Blood samples were obtained from 181 Wagyu-crossbred steers between 300-400 days before slaughter when carcass data was collected. ¹H NMR spectroscopy identified 35 metabolites with 7 positively associated with marbling (3-hydroxybutyrate, propionate, acetate, creatine, histidine, valine, and isoleucine; P ≤ 0.05). Subcutaneous rump fat thickness was positively associated with glucose, leucine and lipids (P ≤ 0.05) and negatively associated with anserine and arabinose (P ≤ 0.05). Carcass weight and growth rate were negatively associated with 3-hydroxybutyrate (P < 0.05), and growth rate was negatively associated with creatine (P < 0.05) and positively associated with aspartate (P < 0.05). Glucose and arginine showed a significant interaction between marbling and number of days animals consumed a high-starch diet (P < 0.05). Sire was the single variable with the largest effect on the relative concentration of metabolites and carcass and production traits. Blood metabolomics helps understand fat and muscle metabolism, and is associated with genotype, and carcass and production traits in cattle offering potential biomarkers suitable to select animals for management and genetic improvement.

Benchmarking Venezuelan Quality Grades for Grass-Fed Cattle Carcasses

The current Venezuelan beef carcass classification and grading system provide a mean for sorting carcasses into 5 quality grades, designated as AA, A, B, C, and D, in a descending order of expected eating quality. Brahman cull heifers and cows (n = 21 and 18, respectively) and entire males (bulls; n = 17) were finished on native savannah grass, slaughtered and graded by the official standards to compare carcass traits, cutability, cookery traits, and palatability characteristics between graded (A, B, or C) female classes and bulls. The B-graded bulls dressed heavier carcasses, with a more convex leg muscle profile and larger ribeye area (P < 0.05) followed by C-graded cows in carcass weight and ribeye area (P < 0.05). Marbling score described as “Slight” did not differ among carcass grades (P > 0.05). The B-graded bulls had the highest proportion of total bone-in and boneless cuts (P < 0.05); however, carcasses from females surpassed (P < 0.05) or did not differ (P > 0.05) from bull carcasses in fabrication yield values for 16 of 18 individual cuts. Cooking loss (%) did not vary with carcass grades (P > 0.05). Cooked meats from A/B-graded heifers and C-graded cows had lower shear force values, were rated as more tender and flavorful (P < 0.05), and exhibited a higher proportion of tender steaks (with shear force < 4.09 kg) than B-graded bull counterparts (P < 0.05). Advantageous palatability traits of C-graded cows and A/B-graded heifers fattened on pasture can be used in developing and marketing new value-added products.

Relative contribution of electrical stimulation to beef tenderness compared to other production factors

Aging explained >45% of the variability in beef tenderness, whereas electrical stimulation explained >12%. The effect of electrical stimulation was significant for calf-fed steers up to 27 d of aging. However, this effect did not persist beyond 6 d of aging for yearling-fed steers. However, electrical stimulation prevents cold toughening in lighter, leaner carcasses.

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s−1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.