Evaluation of Video Image Analysis (VIA) technology to predict meat yield of sheep carcasses online under abattoir conditions

2007 ◽  
Vol 2007 ◽  
pp. 108-108
Author(s):  
E. Rius-Vilarrasa ◽  
L. Bunger ◽  
K. Matthews ◽  
C. Maltin ◽  
A Hinz ◽  
...  
Keyword(s):  
Image Analysis ◽  
Visual Assessment ◽  
Carcass Composition ◽  
Eating Quality ◽  
Beef Industry ◽  
Meat Yield ◽  
A Value ◽  
Fat Score ◽  
The Uk ◽  
The Eu

Accurate estimates of carcass composition and eating quality are critical to the introduction and the success of a value-based marketing system (VBMS) and to help address increased consumer demands for leaner meat with higher quality. Currently in the UK, carcass composition is assessed by a subjective carcass classification system based on the EUROP conformation system, and a visual assessment of fat cover using a numeric fat score (“MLC Scoring”) (Anderson, 2003). Objective, image analysis based systems to classify carcasses into current classification categories have been studied (Allen and Finnery, 2000) and are in use in the beef industry in the EU. However, the introduction of automatic technologies such as VIA may also have considerable potential for prediction of lean meat yield of the carcass. There is growing interest in the possibility of developing payment criteria which are based on carcass meat yield. Therefore, the present research project investigated the potential of VIA technology to predict meat yield in terms of saleable meat yield (SMY), saleable primal meat yield (SPMY) and the carcass components leg, chump, loin and shoulder in lamb.

Nutrition and Production – the Scientist

2001 ◽  
Vol 2001 ◽  
pp. 267-267
Author(s):  
M Lewis ◽  
B. G Lowman
Keyword(s):  
Beef Cattle ◽  
Variable Cost ◽  
Fixed Costs ◽  
Beef Industry ◽  
Meat Yield ◽  
The Future ◽  
Feed Costs ◽  
Reducing Costs ◽  
Unit Output ◽  
The Uk

Reducing costs for unit output, be it per kg liveweight gain, per kg carcass gain or per kg saleable meat yield will be essential for the future of the UK beef industry. Traditionally emphasis has been placed on reducing feed costs per unit output and data from MLC’s Beefplan shows that between 65 – 82% of the variable cost of UK beef systems are accounted for by feed costs. However, with fixed costs being similar to total variable costs, it is also important to reduce the major components of fixed costs specifically associated with the production of feed and feeding it which are labour and machinery. As far as nutrition/feeding of beef cattle is concerned, there are a number of areas where a reduction in costs can be achieved using existing knowledge but in other areas there are obvious gaps in knowledge which require further research. However, there appears to very little research into aspects of the nutrition/production of beef cattle going on, or being published, in the UK. (Only 4 out of a total of 113 papers presented at this conference are on nutrition/production of beef cattle.)

Consumer panel assessment of eating quality of lamb from the progeny of Suffolk sires with high or low indices for leanness

1993 ◽  
Vol 1993 ◽  
pp. 27-27
Author(s):  
R M Lewis ◽  
G Simm ◽  
S V Murphy ◽  
H E Browm ◽  
C C Warkup
Keyword(s):  
Production Systems ◽  
Saturated Fat ◽  
Growth Index ◽  
Tissue Growth ◽  
Carcass Composition ◽  
Eating Quality ◽  
Fat Depots ◽  
Daily Rate ◽  
The Uk ◽  
Terminal Sire

With links between saturated fat in the diet and health, consumers are increasingly favouring leaner meats. Increases in carcass lean weight and lean percentage can be achieved within breeds through selection. Yet fat may enhance post-slaughter processing and cooking of red meat and thus reductions in fat depots could detract from eating quality.In the UK, selection decisions within terminal sire flocks are increasingly being based on a combination of liveweight and ultrasonic measures of fat and muscle depth. The underlying goal in these programmes is to increase the daily rate of lean tissue growth. In most pedigree flocks in terminal sire breeds ram lambs are reared on a high plane of nutrition. Yet most lambs in the UK are reared in extensive production systems. Thus it is important to know whether differences in performance of rams reared under feeding practices typical in pedigree flocks translate into detectable differences among their crossbred progeny in carcass composition and eating quality characteristics under grass finishing. In this study, the objective was to evaluate whether consumers could detect differences in the appearance and eating quality in shoulder joints from extensively reared crossbred lambs sired by Suffolk rams, with high or low lean growth index scores.

Nutrition and Production – the Scientist

2002 ◽  
Vol 2002 ◽  
pp. 256-256
Author(s):  
M Lewis ◽  
B. G Lowman
Keyword(s):  
Beef Cattle ◽  
Variable Cost ◽  
Fixed Costs ◽  
Beef Industry ◽  
Meat Yield ◽  
The Future ◽  
Feed Costs ◽  
Reducing Costs ◽  
Unit Output ◽  
The Uk

Reducing costs for unit output, be it per kg liveweight gain, per kg carcass gain or per kg saleable meat yield will be essential for the future of the UK beef industry. Traditionally emphasis has been placed on reducing feed costs per unit output and data from MLC’s Beefplan shows that between 65 – 82% of the variable cost of UK beef systems are accounted for by feed costs. However, with fixed costs being similar to total variable costs, it is also important to reduce the labour and machinery costs associated with the production of feed and feeding it. As far as nutrition/feeding of beef cattle is concerned, there are a number of areas where a reduction in costs can be achieved using existing knowledge but in other areas there are obvious gaps in knowledge which require further research. However, there appears to very little research into aspects of the nutrition/production of beef cattle going on, or being published, in the UK. (Only 8 out of a total of 228 papers presented at this conference are on nutrition/production of beef cattle.)

The effect of breed and age at slaughter on lamb growth, carcass composition and meat quality

1996 ◽  
Vol 1996 ◽  
pp. 110-110
Author(s):  
M. I. Mustafa ◽  
G. M. Webster ◽  
J. P. Chadwick
Keyword(s):  
Meat Quality ◽  
Production System ◽  
Systems Approach ◽  
Carcass Composition ◽  
Age Effects ◽  
Eating Quality ◽  
Breed Type ◽  
The Uk ◽  
Lamb Growth

In the UK there are many different breeds of sheep to suit all conditions and environments. Utilization of a breed is dependant on suitability for the environment, production system and acceptability of the carcass. This experiment was therefore designed to evaluate breed and age effects on performance, carcass composition and eating quality of lambs using a systems approach.Lambs of five breed types were used, representing the stratification within the industry: Swaledale (SWD), Scottish Blackface (SBF), Mule, (Bluefaced Leicester x SBF; MUL), Suffolk x Mule (SxM) and Suffolk x (Rouge de l' Quest x SBF) (SxR). All lambs were finished off grass which was of subjectively similar quality at ADAS Redesdale and were slaughtered at estimated fat class 2 to 3L. For each breed type, there was 2 or 3 slaughter dates with 2 or 3 breeds being represented on each occasion.

Associations between beef density by X-ray computed tomography, intramuscular fat and fatty acid composition: preliminary results

2009 ◽  
Vol 2009 ◽  
pp. 117-117
Author(s):  
E A Navajas ◽  
R I Richardson ◽  
C A Glasbey ◽  
N Prieto ◽  
D W Ross ◽  
...  
Keyword(s):  
Computed Tomography ◽  
Image Analysis ◽  
Fatty Acid ◽  
Intramuscular Fat ◽  
Carcass Composition ◽  
Eating Quality ◽  
X Rays ◽  
Muscle Density ◽  
X Ray ◽  
X Ray Computed

X-ray computed tomography (CT) scanning makes use of the different rates at which the tissues attenuate X-rays depending on their densities. CT muscle density (MD) is the average pixel value for this tissue in the CT images and is related to real density of the tissue, which depends on its chemical composition. One of the components determining muscle density is intramuscular fat (IMF). Studies in sheep have shown that MD, measured in vivo, was phenotypically and genetically correlated to IMF and to fatty acid (FA) composition in Scottish Blackface lambs (Karamichou et al. 2006). Intramuscular fat and FA are important traits to measure due to their association with the nutritional value and eating quality of meat. A novel automatic image analysis for spiral CT scans (SCTS) of beef primal cuts allows very accurate estimations of primal cut and carcass composition with R2 of 0.90 to 0.99 (Navajas et al., 2008). The aim of this study was to investigate the associations of MD of beef primal cuts with IMF and FA profile in Aberdeen Angus (AA) and Limousin (LIM) cattle, based on the CT thresholds estimated as part of the development of the image analysis described by Navajas et al. (2008).

The eating quality of Scottish lamb – a whole chain approach

2005 ◽  
Vol 2005 ◽  
pp. 57-57 ◽  
Author(s):  
J. E. Vipond ◽  
R. I. Richardson ◽  
E. A. Hunter ◽  
G. R. Nute ◽  
S.A. Edwards ◽  
...  
Keyword(s):  
Growth Rate ◽  
Eating Quality ◽  
Meat Yield ◽  
Feeding Regime ◽  
Animal Growth ◽  
The Uk ◽  
On Farm

There are many studies that show that breed, gender, age and feeding regime influence animal growth rate, meat yield and composition. These factors, together with slaughter and post-slaughter conditions, are thought to influence tenderness and flavour attributes of meat (Thompson, 2002)). Low variability is highly desirable and processes such as ‘A blueprint for improved consistent quality lamb’ (MLC, 1999) in the UK have attempted to improve the level and consistency of lamb eating quality. The purpose of this trial was to test whether the adoption of several key enhanced on–farm and in-abattoir practices led to improved eating quality throughout the lamb production season, especially for heavier, lean carcasses.

The effect of breed and age at slaughter on lamb growth, carcass composition and meat quality

1996 ◽  
Vol 1996 ◽  
pp. 110-110
Author(s):  
M. I. Mustafa ◽  
G. M. Webster ◽  
J. P. Chadwick
Keyword(s):  
Meat Quality ◽  
Production System ◽  
Systems Approach ◽  
Carcass Composition ◽  
Age Effects ◽  
Eating Quality ◽  
Breed Type ◽  
The Uk ◽  
Lamb Growth

In the UK there are many different breeds of sheep to suit all conditions and environments. Utilization of a breed is dependant on suitability for the environment, production system and acceptability of the carcass. This experiment was therefore designed to evaluate breed and age effects on performance, carcass composition and eating quality of lambs using a systems approach.Lambs of five breed types were used, representing the stratification within the industry: Swaledale (SWD), Scottish Blackface (SBF), Mule, (Bluefaced Leicester x SBF; MUL), Suffolk x Mule (SxM) and Suffolk x (Rouge de l' Quest x SBF) (SxR). All lambs were finished off grass which was of subjectively similar quality at ADAS Redesdale and were slaughtered at estimated fat class 2 to 3L. For each breed type, there was 2 or 3 slaughter dates with 2 or 3 breeds being represented on each occasion.

The eating quality of Scottish beef – a whole chain approach

2005 ◽  
Vol 2005 ◽  
pp. 56-56
Author(s):  
R. I. Richardson ◽  
S. A. Edwards ◽  
A. Hunter ◽  
G. R. Nute ◽  
G. Simm ◽  
...  
Keyword(s):  
Growth Rate ◽  
Best Practice ◽  
Eating Quality ◽  
Sensory Panel ◽  
Meat Yield ◽  
Feeding Regime ◽  
Animal Growth ◽  
The Uk ◽  
On Farm

There are many studies that show that breed, gender, age and feeding regime influence animal growth rate, meat yield and composition. These factors, together with slaughter and post-slaughter conditions, are thought to influence tenderness and flavour attributes of meat (Thompson, 2002)). Low variability is highly desirable and processes such as ‘A blueprint for improved consistent quality beef’ (MLC, 1999) in the UK has attempted to improve the level and consistency of beef eating quality. This project was designed to test a package of best-practice techniques, both on-farm and in-abattoir, on the eating quality of Scottish beef as assessed by a trained sensory panel and a recruited take-home panel.

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