Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups1

Wyle, A. M.; Vote, D. J.; Roeber, D.L.; Cannell, R C; Belk, K. E.; Scanga, J. A.; Goldberg, Michael; Tatum, J. D.; Smith, G. C.

doi:10.2527/2003.812441x

Cited by 28 publications

(15 citation statements)

References 14 publications

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“…In addition, video image analysis (VIA) has also been used to predict tenderness. Wyle et al [12] and Vote et al [13] used VIA to extract color textural features and correlate them to tenderness with some success. Both NIR spectroscopy and VIA have potential to predict tenderness, but need refinement [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region

Cluff

Naganathan

Subbiah

et al. 2008

Sens. & Instrumen. Food Qual.

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The objective of this research is to develop a non-destructive method for predicting cooked beef tenderness using optical scattering of light on fresh beef muscle tissue. A hyperspectral imaging system (k = 496-1,036 nm) that consists of a CCD camera and an imaging spectrograph, was used to acquire beef steak images. The hyperspectral image consisted of 120 bands with spectral intervals of 4.54 nm. Sixty-one fresh beef steaks, including 44 strip loin and 17 tenderloin cuts, were collected. After imaging, the steaks were cooked and Warner-Bratzler shear (WBS) force values were collected as tenderness references. The optical scattering profiles were derived from the hyperspectral images and fitted to the modified Lorentzian function. Parameters, such as the peak height, full scattering width at half maximum (FWHM), and the slope around the FWHM were determined at each wavelength.Stepwise regression was used to identify 7 key wavelengths and parameters. The parameters were then used to predict the WBS scores. The model was able to predict WBS scores with an R = 0.67. Optical scattering implemented with hyperspectral imaging shows limited success for predicting current status of tenderness in beef steak.

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Section: Introductionmentioning

confidence: 99%

Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region

Cluff

Naganathan

Subbiah

et al. 2008

Sens. & Instrumen. Food Qual.

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“…Several studies in other important beef-producing and consuming countries, have shown that consumers perceive differences in meat tenderness Huffman et al, 1996;Boleman et al, 1997;Dransfield et al, 1998;Miller et al, 2001;Shackelford et al, 2001;Wheeler et al, 2002;Wyle et al, 2003). The consumers' perception of tender meat and the existence of a segment willing to pay premium prize for guaranteed tender steak are factors necessary for a quality value-based market (Boleman et al, 1997;Lusk et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste

Delgado

Aguiar

Ortega

et al. 2006

Sci. agric. (Piracicaba, Braz.)

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The knowledge of consumer perception of meat tenderness and taste is essential to forecast a Brazilian quality value-based beef market. This study aimed to verify perception of tender (WBSF ≤ 4.1 kg) from tough (≥ 4.8 kg) strip loin steak or uncharacteristic (calcium-treated/Ca-IM) and normal (noncalcium/NO-Ca) meat taste by consumers according to gender, age, education and income levels. Steaks were previously classified by shear force measurements as tender or tough. Each consumer was served a paired sample of one tender and of one tough steak, which were either Ca-IM or NO-Ca treated before tenderness classification. Three hundred and eight consumers answered a nine-point intensity (tenderness) and hedonic (taste) scales evaluation questionnaire. Among consumers, 82.2% indicated beef as first choice meat products, 75.3% had beef at least four times a week; 39.3% considered taste as the most important meat attribute and 30.2% considered tenderness; 75.8% were males; 73.6% were 21 to 55 years old; 56.7% had college education; 76.6% had monthly income higher than US $ 435,00. Tender steaks were scored highest (P < 0.01), independently of gender, age and income. However, elderly consumers gave higher scores to tender steaks in comparison to middle age consumers (P < 0.05). In the lower education level, scores given to tender and tough meat did not differ. The higher income level responders assigned lower tenderness scores within tender or tough meat (P = 0.10). Differences in taste were perceived by both genders, and by consumers in every income and education level. Males gave higher scores (dislike less) within Ca-IM steaks. Consumers in the lower education level scored taste higher (like most) within untreated samples. The elderly people could not differentiate taste between the Ca-IM and NO-Ca steaks. These are the first indications that Brazilian consumers perceive tender from tough or uncharacteristic taste of beef, but palatability is evaluated differentially depending on gender, age, education and income level.

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“…(Wulf and Page, 2000;Wyle et al, 2003;Goñ i et al, 2007). The relationship between colour and tenderness has been explained by the effect of animal feeding with tenderness, e.g.…”

Section: Differences Among Conformation Gradesmentioning

confidence: 99%

“…Colour measurements have been used as a tool to estimate beef palatability (Wulf and Page, 2000;Wyle et al, 2003), and specifically, consumers assess the freshness and tenderness of veal based on lean colour; thus the veal industry relies heavily on lean colour for carcass grading and for determining carcass value (Denoyelle and Berny, 1999;Lagoda et al, 2002). Klont et al (1999) found in veal carcasses that the majority of the muscle colour parameters measured at different times post mortem were not significant and only L* values 45 min post mortem were significantly lower for the heavier carcasses compared with the lighter ones.…”

Section: Introductionmentioning

confidence: 99%

Colour differences among carcasses graded with similar score for conformation and fatness

Induráin

Goñi

Horcada

et al. 2008

Animal

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In a population of 268 yearling bulls, those carcasses graded as U 2 , U 0 or U 1 for beef carcass conformation (n 5 240) and those graded as 2 2 , 2 0 or 2 1 for beef carcass fatness (n 5 213) were selected to study the efficiency of carcass weight, carcass dimensions and instrumental colour of latissimus dorsi, rectus abdominis and subcutaneous fat, to discriminate among these carcass grades, in a population of high-muscled and very lean carcasses from young bulls. The increase in conformation grade meant an increase in carcass weight and perimeter of the leg. Classifiers use attributes characterizing muscular development and carcass profiles from a general impression of the whole carcass. There were no significant differences for carcass weight or carcass dimensions, among the carcasses classified according to the three fat classes. The a* and b* coordinate values for the latissimus dorsi muscle were observed to decrease significantly as the carcass conformation score increased (P , 0.05). However, muscle and subcutaneous fat of fatter carcasses showed higher a*, b* colour coordinates and chroma (C*) values than leaner carcasses. The CIE (Commission International de l'É clairage) L*, a* and b* colour coordinate measurements taken on the carcasses 45 min post mortem varied significantly from the readings taken after hanging for 24 h (P , 0,001). The higher a* and b* values on the carcasses chilled for 24 h could be caused by oxygenation of both subcutaneous fat, and latissimus dorsi and rectus abdominis muscles in the time elapsing after slaughter and after carcass exposition to circulating air in the cooler for 24 h. Lightness of the latissimus dorsi muscle underwent a decrease, compared with an increase in the rectus abdominis muscle. Hardening of the subcutaneous fat during cold storage may exert an influence on the decrease in lightness observed. These differences in carcass colour during chilling storage would suggest that the relationship between carcass colour and conformation grades was higher shortly after slaughter. Both L* colour coordinate of fat colour (P , 0.01) and a*, b* and C* colour coordinates of latissimus dorsi muscle (P , 0.05) were related to conformation classification. Colour was more efficient to differentiate conformation than fat cover classes. Sixty-two percent of carcasses were correctly classified for conformation by colour differences but only 37% of carcasses were correctly classified for fatness by colour.

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Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups1

Cited by 28 publications

References 14 publications

Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region

Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region

Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste

Colour differences among carcasses graded with similar score for conformation and fatness

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