Image analysis as a tool for beef grading

Caridade, Cristina M. R.; Pereira, Carlos; Pires, Arona; Marnotes, Natalí Garcia; Viegas, Jorge

doi:10.1080/21681163.2020.1776159

Cited by 3 publications

(4 citation statements)

References 15 publications

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Section: Resultssupporting

confidence: 92%

“…Marbling parameters were significantly affected (p < 0.05) by both investigated factors, except for muscle area, influenced only by the breed. This trend is consistent with the literature, where some investigators [25,81] stated that meat marbling could be affected by breed and diet, among others. In particular, BU and D1 foals showed the highest (p < 0.05) values for the number of marbling flecks, average particle size and marbling area and percentage.…”

Section: Effect Of Breed and Finishing Diet On Marbling And Color Par...supporting

confidence: 92%

“…These outcomes could be justified by their composition; actually, BU and D1 foals represented the groups with also the highest IMF percentages. These results could be expected since it is recognized that meat marbling is directly related to the IMF content [ 25 ]. Indeed, marbling parameters were positively correlated with IMF content (r = 0.460, r = 0.516, r = 0.640 and r = 0.681, p < 0.05 for number of marbling flecks, average particle size and marbling area and percentage, respectively).…”

Section: Resultsmentioning

confidence: 80%

“…Moreover, marbling, defined as the quantity and spatial distribution of visible white flecks of intramuscular fat (IMF) present within the lean in a muscle [ 23 , 24 ], is another remarkable parameter determining the quality of meat. It is closely associated with the palatability of cooked meat (such as tenderness, juiciness and flavor), and for this, meat with high marbling values is expected to have a better sensory quality [ 25 ]. However, also in this case, in equine, a scarce number of works has been published about these topics.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

Cittadini

Sarriés

Domínguez

et al. 2022

Animals

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The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.

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Section: Resultssupporting

confidence: 92%

Section: Effect Of Breed and Finishing Diet On Marbling And Color Par...supporting

confidence: 92%

Section: Resultsmentioning

confidence: 80%