Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years

Hitchman, Sam; Loeffen, M.P.F.; Reis, Marlon M.; Craigie, C.R.

doi:10.1016/j.meatsci.2021.108492

Cited by 17 publications

(7 citation statements)

References 18 publications

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“…Intramuscular fat (IMF), fat melting point (FMP), and pH are essential quality indicators of red meat ( 17 ). The high marbling score represents the improved amount of IMF, water holding capacity, tenderness, flavor, juiciness, lamb palatability ( 18 , 19 ), content, and distribution of protein in the muscle fibers ( 20 ).…”

Section: Introductionmentioning

confidence: 99%

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

et al. 2022

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Meat eating quality indices such as intramuscular fat content (IMF) and fat melting point (FMP) of the Longissimus thoracis et lumborum muscle and the feedlot performance, carcass traits, and commercial wholesale cuts of lot-fed Tattykeel Australian White (TAW) MARGRA lambs as a result of dietary fortification of the diet with omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) were evaluated. A total of 75 TAW MARGRA lambs at 6 months of age with an average liveweight of 30 ± 1.2 kg were used. The lambs were randomly allocated to the following three dietary treatments of 25 lambs each in a 47-day feeding trial using a completely randomized experimental design: (1) control diet of hay plus pellets without omega-3 oil, (2) hay plus commercial whole grain pellets (MSM) without omega-3 oil, and (3) hay plus pellets fortified with omega-3 oil. It was hypothesized that dietary supplementation with omega-3 fortified pellets will improve feedlot performance, meat-eating quality indices of IMF, FMP, and carcass characteristics. Lot-fed lambs on the MSM whole grain had the highest feed intake of 1.69 kg/day, followed by the control at 1.57 kg/day and the lowest in the omega-3 diet at 1.01 kg/day (p = 0.0001). However, the omega-3 diet had the highest average daily gain of 230 g/head/day (p = 0.0001), indicating the greatest feed efficiency since it had the best growth response with minimal feed intake. Post-slaughter evaluation of the Longissimus thoracis et lumborum muscle revealed significant treatment variations in IMF (p = 0.0001), FMP (p = 0.0001), pH (p = 0.0380), and wholesale French rack primal cut (p = 0.0001). Strong correlations (p < 0.05) between liveweight, temperature, pH, FMP, and IMF were observed. Similarly, significant correlations between carcass characteristics of total saleable meat yield, lean trim, fat trims, bones, and leg shank were evident (p < 0.05). However, there were no treatment differences in the final liveweight, GR fat depth, hot standard carcass weight, or dressing percentage. The findings indicate that feedlot performance, meat-eating quality traits such as IMF and FMP, and commercial wholesale French rack cuts can be further improved during feedlot finishing of TAW MARGRA lambs through dietary supplementation with omega-3 oils, and hence the tested hypothesis of improved meat quality attributes is partially confirmed.

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Section: Introductionmentioning

confidence: 99%

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

et al. 2022

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“…The lower NIRS predictability in these studies could be partly due to the narrower range of wavelengths and/or IMF content compared with those used in Dixit et al (2020b). The latter could be due to differences among species, as lambs tend to have a narrower range of IMF than beef (Hoehne et al, 2012;Stewart et al, 2021;Hitchman et al, 2021b). Low NIRS predictability was also observed by Patel et al (2021) for protein content in beef (coefficient of determination of calibration: R 2 c = 0.61, 0.51, and 0.62; R 2 p = 0.46, 0.23, and 0.43) using a portable VIS-NIR, a portable NIR, and a handheld micro-NIR spectrometer, respectively.…”

Section: Near Infrared Spectroscopymentioning

confidence: 85%

Prediction of Carcass Composition and Meat and Fat Quality Using Sensing Technologies: A Review

Leighton

Marcoux

Wei

et al. 2022

Meat and Muscle Biology

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Consumer demand for high-quality healthy food is increasing,  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.

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“…(2008), Hitchman et al . (2021a, 2021b) and Lambe et al . (2021) have all highlighted the ability of the NIRS system to quickly and accurately predict the IMF content of fresh beef and sheep meat samples; however, few studies have reported on the development of prediction models for protein using freeze‐dried ground samples from either species (Perry et al ., 2001; Dixit et al ., 2020; Coombs et al ., 2021), and fewer still that have examined combined species models, using both freeze‐dried ground beef and sheep meat (Coombs et al ., 2021).…”

Section: Introductionmentioning

confidence: 94%

“…Near-infrared spectroscopy has undergone many changes and advancements since its development in the 1960s (Davies, 1998), becoming an increasingly important tool in the food processing sector. Studies by Cozzolino et al (2002), Prevolnik et al (2005), Prieto et al (2006), Ripoll et al (2008), Hitchman et al (2021aHitchman et al ( , 2021b and Lambe et al (2021) have all highlighted the ability of the NIRS system to quickly and accurately predict the IMF content of fresh beef and sheep meat samples; however, few studies have reported on the development of prediction models for protein using freeze-dried ground samples from either species (Perry et al, 2001;Dixit et al, 2020;Coombs et al, 2021), and fewer still that have examined combined species models, using both freeze-dried ground beef and sheep meat (Coombs et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Prediction of the intramuscular fat and protein content of freeze‐dried ground meat from cattle and sheep using near‐infrared spectroscopy (NIRS)

Bailes¹,

Meyer²,

Piltz³

2022

Int J of Food Sci Tech

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Summary This study assessed the ability of near‐infrared spectroscopy to predict intramuscular fat (IMF) and protein content of freeze‐dried ground beef and sheep meat determined using the modified Soxhlet extraction and Dumas combustion, and ascertain if robust calibration models could be developed for both assays using the combined spectral data from both species. Samples were sourced from sheep and cattle slaughtered for a variety of experiments, which covered a range in age, diet fed and carcase cut. All samples were scanned using a benchtop NIRS instrument to develop calibration models, a subset of which was used for later validation. Intramuscular fat and protein content of samples ranged from 5.1 to 32.8 and 63.4 to 89.8, respectively, with combined species of the R2 values of 98.4 and 96.5 (RMSE 0.74 and 0.76) for IMF and protein respectively. Additionally, animal age and carcase cut were found to have no significant impact on the precision of prediction models. Results from our study showed that individual species as well as combined calibration models can be successfully developed for predicting IMF and protein content of freeze‐dried ground beef and sheep meat.

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Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years

Cited by 17 publications

References 18 publications

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

Prediction of Carcass Composition and Meat and Fat Quality Using Sensing Technologies: A Review

Prediction of the intramuscular fat and protein content of freeze‐dried ground meat from cattle and sheep using near‐infrared spectroscopy (NIRS)

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