Using infrared thermography on farm of origin to predict meat quality and physiological response in cattle (Bos Taurus) exposed to transport and marketing

Cuthbertson, Holly; Tarr, Garth; Loudon, K.M.W.; Lomax, Sabrina; White, Peter; McGreevy, Paul; Polkinghorne, Rodney J; González, L. A.

doi:10.1016/j.meatsci.2020.108173

Cited by 17 publications

(13 citation statements)

References 51 publications

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“…Clear interactions were found between higher production of those substances and animal welfare, but, no relationships were found for ultimate pH or meat color [31][32][33]. Infrared eye temperature determination also showed contradictory results to predict the incidence of DFD problems in beef [34]. Reliable markers that can determine the relationships between pre-mortem processes and the ultimate pH in meat still need to be validated.…”

Section: Ultimate Phmentioning

confidence: 99%

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

et al. 2023

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Meat color research from the last two decades suggests that a combination of different intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) and extrinsic factors (production systems and feeding, pre-mortem stress, slaughter season, and chilling rates) might have a deep impact in the color of beef muscle and influence consumers’ acceptance of fresh meat. Ultimate pH and muscle position were perceived as the most determinant intrinsic factors, whereas production systems, feeding, and ante-mortem stress were the extrinsic factors that more strongly influenced beef color attributes. From an industrial perspective, the extrinsic factors can be improved through the technological process at a higher ratio than the intrinsic ones. This review aims to evaluate the effect of each of those factors on myoglobin oxidation and beef color traits from a comprehensive standpoint. All the information discussed in this manuscript focuses on an industrial environment and offers possible solutions and recommendations for the global meat industry.

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Section: Ultimate Phmentioning

confidence: 99%

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

et al. 2023

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“…Several advantages of IRT and the thermal windows discussed above have been postulated, especially non-invasiveness, real-time recording, and emissivity [ 20 ]. In the studies published to date, this tool has not only provided information on diseases and painful processes, but has also emerged as a predictor of meat quality by tracing animals from the farm of origin through the post-mortem evaluation [ 123 ]. In this case, by distinguishing autonomous modifications in blood flow towards the surface capillaries derived from a state of pre-slaughter stress, IRT can help prevent impacts on the organoleptic and physicochemical characteristics of meat, thus offering a resource that promotes the quality and innocuousness of foods in addition to its role as a predictor of poor animal welfare.…”

Section: Perspectives and Areas Of Opportunitymentioning

confidence: 99%

“…The temperature responses of the body’s surface to vascular changes derived from multiple events also make it possible to determine patterns of thermoneutrality in animals and establish their levels of thermal comfort. This is a fundamental aspect in handling animals raised for production because heat stress causes a vasodilatory response that increases heat exchange with the environment and, as a result, surface temperature [ 95 , 118 , 119 , 121 , 122 , 123 , 124 ]. This alteration, which can be detected in thermal windows, impacts animals’ health, welfare, and productive and reproductive efficiency, so monitoring their condition utilizing the heat irradiated in specific body regions and measuring the temperatures, is a potential strategy for mitigating abnormalities in the fertility of both males and females, and for reducing associated pathologies, such as mastitis.…”

Section: Perspectives and Areas Of Opportunitymentioning

confidence: 99%

Clinical Applications and Factors Involved in Validating Thermal Windows Used in Infrared Thermography in Cattle and River Buffalo to Assess Health and Productivity

Mota-Rojas

Pereira

Wang

et al. 2021

Animals

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Infrared thermography (IRT) is a non-ionizing, non-invasive technique that permits evaluating the comfort levels of animals, a topic of concern due to the growing interest in determining the state of health and welfare of production animals. The operating principle of IRT is detecting the heat irradiated in anatomical regions characterized by a high density of near-surface blood vessels that can regulate temperature gain or loss from/to the environment by modifying blood flow. This is essential for understanding the various vascular thermoregulation mechanisms of different species, such as rodents and ruminants’ tails. The usefulness of ocular, nasal, and vulvar thermal windows in the orbital (regio orbitalis), nasal (regio nasalis), and urogenital (regio urogenitalis) regions, respectively, has been demonstrated in cattle. However, recent evidence for the river buffalo has detected discrepancies in the data gathered from distinct thermal regions in these large ruminants, suggesting a limited sensitivity and specificity when used with this species due to various factors: the presence of hair, ambient temperature, and anatomical features, such as skin thickness and variations in blood supplies to different regions. In this review, a literature search was conducted in Scopus, Web of Science, ScienceDirect, and PubMed, using keyword combinations that included “infrared thermography”, “water buffalo”, “river buffalo” “thermoregulation”, “microvascular changes”, “lacrimal caruncle”, “udder”, “mastitis”, and “nostril”. We discuss recent findings on four thermal windows—the orbital and nasal regions, mammary gland in the udder region (regio uberis), and vulvar in the urogenital region (regio urogenitalis)—to elucidate the factors that modulate and intervene in validating thermal windows and interpreting the information they provide, as it relates to the clinical usefulness of IRT for cattle (Bos) and the river buffalo (Bubalus bubalis).

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“…Recent researches on the evaluation of pork and beef products using the thermal imaging technique mainly focus on the alive samples. Cuthbertson et al investigated the real-time quality and physiological response of cattle exposed to transport using infrared thermography [ 116 ]. Newborn piglets are susceptible to the environmental temperature and the cold condition is one of the most dangerous stressors encountered.…”

Section: Imaging Techniquesmentioning

confidence: 99%

Non-Destructive Techniques for the Analysis and Evaluation of Meat Quality and Safety: A Review

Liang

Wang

et al. 2022

Foods

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With the continuous development of economy and the change in consumption concept, the demand for meat, a nutritious food, has been dramatically increasing. Meat quality is tightly related to human life and health, and it is commonly measured by sensory attribute, chemical composition, physical and chemical property, nutritional value, and safety quality. This paper surveys four types of emerging non-destructive detection techniques for meat quality estimation, including spectroscopic technique, imaging technique, machine vision, and electronic nose. The theoretical basis and applications of each technique are summarized, and their characteristics and specific application scope are compared horizontally, and the possible development direction is discussed. This review clearly shows that non-destructive detection has the advantages of fast, accurate, and non-invasive, and it is the current research hotspot on meat quality evaluation. In the future, how to integrate a variety of non-destructive detection techniques to achieve comprehensive analysis and assessment of meat quality and safety will be a mainstream trend.

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Using infrared thermography on farm of origin to predict meat quality and physiological response in cattle (Bos Taurus) exposed to transport and marketing

Cited by 17 publications

References 51 publications

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

Clinical Applications and Factors Involved in Validating Thermal Windows Used in Infrared Thermography in Cattle and River Buffalo to Assess Health and Productivity

Non-Destructive Techniques for the Analysis and Evaluation of Meat Quality and Safety: A Review

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