Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

Ellies-Oury, Marie-Pierre; Hocquette, Jean‐François; Chriki, Sghaïer; Conanec, Alexandre; Farmer, L.J.; Chavent, Marie; Saracco, Jérôme

doi:10.3390/foods9040525

Cited by 12 publications

(10 citation statements)

References 41 publications

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“…Our study also shows a higher variability of lean meat content in barrows and thus heterogeneous carcass qualities compared to the other sex groups. Heterogeneous carcass qualities are undesirable for both slaughterhouses and meat-processing facilities, as this results in a higher sorting effort [ 43 ]. Pork production with boars and immunocastrates thus minimizes the risk of heterogeneous carcass qualities and maximizes the profits, as it is less expensive to sort carcasses in order to produce uniform pork quality.…”

Section: Discussionmentioning

confidence: 99%

Carcass Characteristics and Primal Pork Cuts of Gilts, Boars, Immunocastrates and Barrows Using AutoFOM III Data of a Commercial Abattoir

Kress

Hartung

Jasny

et al. 2020

Animals

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The surgical castration of male piglets as a routine procedure in modern pig production is facing increasing societal criticism. Pork production with boars and immunocastrates are available alternatives, but both have low market shares as it is so far uncertain how the carcass characteristics and primal pork cuts of boars and immunocastrates will be estimated in comparison to barrows and gilts. This article therefore evaluates the impact of sex group (gilts, boars, immunocastrates and barrows) on carcass characteristics and primal pork cuts using AutoFOM III data from a commercial abattoir. In our study, weekly slaughter data from a total of n = 36,994 pigs between 2018 and 2019 were analyzed. The results show that gilts had the highest amount of pork per carcass of all sex groups, whereas non-significant differences between boars, immunocastrates and barrows could be observed. Boars had the highest lean meat content, followed by gilts, immunocastrates and finally barrows with the lowest lean meat content. These results suggest that both immunocastration and pork production with boars are sustainable techniques that can replace pork production with barrows without affecting carcass quality.

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Section: Discussionmentioning

confidence: 99%

Carcass Characteristics and Primal Pork Cuts of Gilts, Boars, Immunocastrates and Barrows Using AutoFOM III Data of a Commercial Abattoir

Kress

Hartung

Jasny

et al. 2020

Animals

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“…The meat industry devotes a lot of efforts to avoid the high variability in beef sensory quality. For the most part, the inherent variability detected in beef eating quality depends on the muscle physical and chemical properties, but a high level of palatability differences still remains due to the extrinsic characteristics of beef [ 21 ]. Therefore, consumers’ surveys are useful when assessing consumer’s preferences or willingness to pay.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef

Beriain

Murillo-Arbizu

Insausti

et al. 2021

Foods

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The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), and marbling levels were assessed in both testing places. Twenty striploins per certified beef program were used as study samples. For sensory analysis, the striploins were vacuum packaged and aged for 7 days at 4 °C and 85% RH in each corresponding laboratory. Thereafter, the samples were half cut and frozen. One of the halves was shipped to the other counterpart-testing place. The fat and moisture percentage content, Warner Bratzler Shear Force (WBSF), and total and soluble collagen were tested for all the samples. The CAB carcasses had smaller REAs (p < 0.0001) and exhibited higher marbling levels (p < 0.0001). The CAB striploins had a higher fat content (p < 0.0001) and required lower WBSF (p < 0.05) than the CTNA samples. Trained panelists rated the CAB samples as juicer (p < 0.001), more tender/less tough (p < 0.0001), and more flavorful (p < 0.0001) than the CTNA counterparts. This study shows that beef from both countries had medium-high tenderness, juiciness, and beef flavor scores and very low off-flavor scores. Relevant differences found between the ratings assigned by the Spanish and the US panelists suggest training differences, or difficulties encountered in using the appropriate terminology for defining each sensory attribute. Furthermore, the lack of product knowledge (i.e., consumption habits) may have been another reason for such differences, despite the blind sensory evaluation.

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“…Fat cover is, also, assessed on a five-point scale (1-5). In addition, although it is based on widely accepted indicators, such as age, sex, muscle shape, it does not consider carcass as a complex and heterogeneous entity (Ellies-Oury et al, 2020). Liu et al (2020) reported, also, that SEUROP fat scores explain a slight proportion of the variance in marbling score, depending on the carcass category (bull, heifer etc.…”

Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Relationship Between Meat Quality Characteristics, Intramuscular Fat and Marbling in Greek Cattle Carcasses

P.K¹,

Nikolaou²,

G.P.³

et al. 2021

AAVS

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IntroductIonM eat, especially that originated from beef, is considered of utmost importance part of human diet due to its valuable nutrient content (Scollan et al., 2006). Meat beef production is, also, one of the most valuable driver of world's livestock economy, with significant contribution to local, national and international trade, economy and society cohesion. The European Union is ranked at the third position in beef production after United States and Brazil. Taken together the beef production of the aforementioned countries represents roughly the 50% of world's beef (FAO, 2021).Beef carcass characteristics affect not only meat quality but also farmers' profitability and consumers' preferences. Overall meat quality is determined by a variety of factors including among others intramuscular fat, water absorption, color and pH. Marbling, which is defined as the amount and spatial distribution of visible white flecks of intramuscular fat being present in the lean of the longissimus dorsi (LD) muscle, is considered, also, as an important organoleptic characteristic affecting many qualitive and palatability characteristics of meat such as color, tenderness, juiciness

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Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

Cited by 12 publications

References 41 publications

Carcass Characteristics and Primal Pork Cuts of Gilts, Boars, Immunocastrates and Barrows Using AutoFOM III Data of a Commercial Abattoir

Carcass Characteristics and Primal Pork Cuts of Gilts, Boars, Immunocastrates and Barrows Using AutoFOM III Data of a Commercial Abattoir

Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef

Relationship Between Meat Quality Characteristics, Intramuscular Fat and Marbling in Greek Cattle Carcasses

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