The relationship between video image analysis (VIA), visual classification, and saleable meat yield of sirloin and fillet cuts of beef carcasses differing in breed and gender

Craigie, C.R.; Ross, D. W.; Maltin, C A; Purchas, R. W.; Bünger, L.; Roehe, R.; Morris, S. T.

doi:10.1016/j.livsci.2013.09.014

Cited by 14 publications

(6 citation statements)

References 18 publications

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“…Using a similar statistical approach, the HCC system, including the CCW variable (VBS 2000), Pabiou et al [ 35 ] defined four cut-out groups according to their retail value (low, medium, high, and very high value) and obtained higher R 2 values (0.84, 0.65, and 0.87) than in the present study for wholesale primal weights for steers, heifers, and bulls, respectively. In turn, Craigie et al [ 11 ] used VBS 2000 technology (HCC system) and described R 2 > 0.80 for the estimation of saleable (retail cut) sirloin weight, considering HCW in the regression models.…”

Section: Discussionmentioning

confidence: 99%

“…Using proprietary software, the CCC provides an objective measure of rib-eye length, width, and area, and fat thickness, which are then used to predict carcass yield, as well as marbling, lean, and fat contents, and color assessments [ 6 ]. Currently, the CCC system is widely utilized by the beef industry in North America [ 8 , 9 , 10 , 11 ], particularly in youthful carcasses. However, unlike youthful beef, mature cull cows are generally marketed without knife-ribbing the carcass at the grade site.…”

Section: Introductionmentioning

confidence: 99%

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

Segura

Aalhus

Prieto

et al. 2021

Foods

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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.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Segura

Aalhus

Prieto

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…From the live animal, variables such as body length, hip width, and hearth girth could be considered, although these are less practicable to obtain on a large number of cattle. On the carcass, muscle depth and dimensions measured using VIAscan might be useful; however, VIAscan did not improve prediction equations in lamb [39] and beef [40].…”

Section: Discussionmentioning

confidence: 86%

Prediction of the Hind-Leg Muscles Weight of Yearling Dairy-Beef Steers Using Carcass Weight, Wither Height and Ultrasound Carcass Measurements

Addis

Blair

Morris

et al. 2020

Animals

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Simple Summary: Carcass classification and grading systems are typically inadequate for young cattle processed for beef production. Conformation of the hindquarter region of cattle has been used to classify and grade the whole carcass from older beef cattle. This study was initiated with the objective of providing a carcass classification and grading system based on hind-leg muscles weight. Prediction equations for the indirect prediction of saleable meat yield using hind-leg muscles weight from young dairy-origin steers were developed, and could be used for their carcass classification and grading. These equations avoid the need to isolate and track boneless subprimal cuts to establish the saleable meat yield of individual animals.Abstract: Prediction equations have been widely utilized for carcass classification and grading systems in older beef cattle. However, the equations are mostly relevant for common beef breeds and 18 to 24 month old animals; there are no equations suitable for yearling, dairy-origin cattle. Therefore, this study developed prediction models using 60 dairy-origin, 8 to 12 month old steers to indicate saleable meat yield from hind-legs, which would assist with carcass classification and grading. Fat depth over the rump, rib fat depth, and eye muscle area between the 12th and 13th ribs were measured using ultrasound, and wither height was recorded one week prior to slaughter. The muscles from the hind-leg were retrieved 24 h after slaughter. Prediction equations were modeled for the hind-leg muscles weight using carcass weight, wither height, eye muscle area, rump, and rib fat depths as predictors. Carcass weight explained 61.5% of the variation in hind-leg muscles weight, and eye muscle area explained 39.9% (p < 0.05). Their combination in multivariate analysis explained 63.5% of the variation in hind-leg muscles weight. The R 2 of the prediction in univariate and multivariate analyses was improved when data were analyzed per age group. Additional explanatory traits for yearling steers, including body length, hearth girth, and muscle depth and dimensions measured using video image analysis scanning (VIAscan), could improve the prediction ability of saleable meat yield from yearling dairy beef steers across the slaughter age groups.

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“…In Europe, there is still no reliable online tool to predict beef quality and deliver consistent quality beef to consumers (Hocquette et al 2014). In some countries, cattle are evaluated on purchase based on live ultrasound measurements of lean and fat content (Craigie et al 2013) or using a video image analysis (VIA) system (Allen 2007). The uniform EUROP system has been introduced in the EU member states to improve the quality of bovine carcases and meat at the stages of commercial cattle breeding and beef production.…”

Section: Introductionmentioning

confidence: 99%

The effect of carcase conformation and fat cover scores (EUROP system) on the quality of meat from young bulls

Nogalski

Pogorzelska-Przybyłek

Sobczuk-Szul

et al. 2019

Italian Journal of Animal Science

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The EUROP classification system includes only a small number of indicators to characterise beef carcases, none of which directly describes meat quality. Therefore, beef producers show limited interest in improving meat quality parameters. The aim of this study was to evaluate whether conformation and fat cover, as assessed in the EUROP classification system, can be reliable descriptors of the qualitative characteristics of beef carcases and meat quality. A total of 198 carcases of young bulls were analysed. Meat samples were collected from the longissimus thoracis (LT) muscle. It was found that the muscle content of three-rib cuts was higher in better-conformed carcases. Conformation class was inversely related to intramuscular fat (IMF) content, the fat content of three-rib cuts and meat juiciness. Meat quality was better characterised by fat class than conformation class. The fat cover had a positive influence on shear force values, the water-holding capacity and tenderness of meat. The water-holding capacity of meat and shear force values can be used in addition to EUROP scores to more accurately characterise beef carcases. HIGHLIGHTS Better conformed carcases have lower intramuscular fat content, lower fat content of threerib cuts, higher shear force values and lower juiciness scores; Fat cover is a more reliable indicator of meat quality than carcase conformation; Water-holding capacity and shear force can be used in addition to EUROP scores.

show abstract

The relationship between video image analysis (VIA), visual classification, and saleable meat yield of sirloin and fillet cuts of beef carcasses differing in breed and gender

Cited by 14 publications

References 18 publications

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

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

Prediction of the Hind-Leg Muscles Weight of Yearling Dairy-Beef Steers Using Carcass Weight, Wither Height and Ultrasound Carcass Measurements

The effect of carcase conformation and fat cover scores (EUROP system) on the quality of meat from young bulls

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