Review: Canadian beef grading – Opportunities to identify carcass and meat quality traits valued by consumers

2014 ◽  
Vol 94 (4) ◽  
pp. 545-556 ◽  
Author(s):  
Jennifer L. Aalhus ◽  
Óscar López-Campos ◽  
Nuria Prieto ◽  
Argenis Rodas-González ◽  
Michael E. R. Dugan ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
Economic Value ◽  
Database Systems ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Yield And Quality ◽  
On Line ◽  
Additional Value ◽  
Near Future

Aalhus, J. L., López-Campos, Ó., Prieto, N., Rodas-González, A., Dugan, M. E. R., Uttaro, B. and Juárez, M. 2014. Review: Canadian beef grading – Opportunities to identify carcass and meat quality traits valued by consumers. Can. J. Anim. Sci. 94: 545–556. Beef value is in the eye, mouth or mind of the consumer; however, currently, producers are paid on the basis of carcass grade. In general, affluent consumers are becoming more discerning and are willing to pay for both credence and measureable quality differences. The Canadian grading system for youthful carcasses identifies both lean yield and quality attributes, whereas mature carcasses are broadly categorized. Opportunities exist to improve the prediction of lean meat yield and better identify meat quality characteristics in youthful beef, and to obtain additional value from mature carcasses through muscle profiling. Individual carcass identification along with development of database systems like the Beef InfoXchange System (BIXS) will allow a paradigm shift for the industry as traits of economic value can be easily identified to improve marketing value chains. In the near future, developing technologies (e.g., grade cameras, dual energy X-ray absorptiometry, and spectroscopic methods such as near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging) will be successfully implemented on-line to identify a multitude of carcass and quality traits of growing importance to segments of the consuming population.

scholarly journals Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Simone Savoia ◽  
Andrea Albera ◽  
Alberto Brugiapaglia ◽  
Liliana Di Stasio ◽  
Alessio Cecchinato ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
External Validation ◽  
Genetic Correlations ◽  
Genetic Selection ◽  
Quality Traits ◽  
Eye Muscle ◽  
Meat Quality Traits ◽  
Color Traits ◽  
Selection Of

Abstract Background The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requires a large number of phenotypes. The main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their meat. Meat quality traits (pH, color, water holding capacity, tenderness) were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional (i.e., reference/gold standard) laboratory analyses; the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after slaughtering. Genetic parameters were estimated for both laboratory measures of meat quality traits and their spectra-based predictions. Results The prediction performances of the calibration equations, assessed through external validation, were satisfactory for color traits (R2 from 0.52 to 0.80), low for pH and purge losses (R2 around 0.30), and very poor for cooking losses and tenderness (R2 below 0.20). Except for lightness and purge losses, the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high (average value 0.81). Conclusions Results showed that NIRS predictions of color traits, pH, and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality phenotypes. Results for cooking losses were less effective, while the NIR predictions of tenderness were affected by a relatively high uncertainty of estimate. Overall, genetic selection of some meat quality traits, whose direct phenotyping is difficult, can benefit of the application of infrared spectrometers technology.

scholarly journals Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Giovanni Bittante ◽  
Simone Savoia ◽  
Alessio Cecchinato ◽  
Sara Pegolo ◽  
Andrea Albera
Keyword(s):  
Meat Quality ◽  
Genetic Improvement ◽  
Near Infrared ◽  
Infrared Region ◽  
Phenotypic Variance ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Infrared Spectral ◽  
Portable Spectrometers ◽  
Absorbance Spectra

AbstractSpectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.

Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers

Meat Science ◽  
2020 ◽  
Vol 161 ◽  
pp. 108017 ◽  
Author(s):  
Simone Savoia ◽  
Andrea Albera ◽  
Alberto Brugiapaglia ◽  
Liliana Di Stasio ◽  
Alessandro Ferragina ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
Quality Traits ◽  
Meat Quality Traits

scholarly journals Guaranteeing Canadian lamb meat quality using near-infrared spectroscopy on intact rack

2018 ◽  
Vol 98 (2) ◽  
pp. 390-393 ◽  
Author(s):  
M. Juárez ◽  
A. Horcada ◽  
N. Prieto ◽  
J.C. Roberts ◽  
M.E.R. Dugan ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Meat Quality ◽  
Near Infrared Spectroscopy ◽  
Prediction Accuracy ◽  
Near Infrared ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Lamb Meat ◽  
Predicted Values

Lamb racks from commercial carcasses were scanned using near-infrared spectroscopy. The prediction accuracies (R2) for meat quality traits were assessed. Prediction accuracy ranged between 0.40 and 0.94. When predicted values were used to classify meat based on quality, 88.7%–95.2% of samples were correctly classified as quality guaranteed.

scholarly journals Prediction of meat quality traits in Nelore cattle by near-infrared reflectance spectroscopy1

2018 ◽  
Vol 96 (10) ◽  
pp. 4229-4237 ◽  
Author(s):  
Ana Fabrícia Braga Magalhães ◽  
Gustavo Henrique de Almeida Teixeira ◽  
Ana Cristina Herrera Ríos ◽  
Danielly Beraldo dos Santos Silva ◽  
Lúcio Flávio Macedo Mota ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
Infrared Reflectance ◽  
Quality Traits ◽  
Near Infrared Reflectance ◽  
Meat Quality Traits ◽  
Nelore Cattle

scholarly journals Berücksichtigung der Fleischqualität bei der Selektion innerhalb Linien beim Schwein – eine Studie

2001 ◽  
Vol 44 (5) ◽  
pp. 531-546
Author(s):  
J. Krieter ◽  
E. Tholen
Keyword(s):  
Meat Quality ◽  
Selection Index ◽  
Economic Value ◽  
Population Level ◽  
Intramuscular Fat ◽  
Selection Strategy ◽  
Quality Traits ◽  
Population Mean ◽  
Meat Quality Traits ◽  
The Relationship

Abstract. Title of the paper: Selection for meat quality within pure bred lines in swine – a study The main criticism of the operators at the present final products concern the variance in valuable cuts and meat quality traits and the absence of any favourable attributes. The paper reviews traits which can be used to determine pig meat quality in terms of methods, genetic parameters, economic importance and selection response (index, QTL). Heritability estimates of meat quality traits from the literature and own analyses show low or moderate values. In halothane negative populations heritabilities are diminished which is also true for the correlations between meat quality and carcass traits. The relationship among intramuscular fat and sensoric attributes is in general low so the role of intramuscular fat for sensoric aspects should not be overestimated. The economic values for most quality depend on the population level and the monetary evaluation. Due to the optimum values for most quality traits the relationship between population mean and valuation is nonlinear. Using different hypothetical payment system the economic value for IMF is calculated. The results show that only in the situation where the population mean is close to the optimum of 2.5 % a high economic value for IMF can be justified. Finally improving meat quality by selection index and QTL-information is discussed. The future selection strategy should focus on halothan negative lines (using MHS-information) due to the minimization of meat failure and reduction of variance in carcass and meat quality traits. At present the inclusion of further traits (e.g. intramuscular fat) is not indicated. Requirements for special market segments can performed using complementary levels of different breeds.

scholarly journals Assessing the Value of a Portable Near Infrared Spectroscopy Sensor for Predicting Pork Meat Quality Traits of “Asturcelta Autochthonous Swine Breed”

2013 ◽  
Vol 7 (1) ◽  
pp. 151-156 ◽  
Author(s):  
Begoña de la Roza-Delgado ◽  
Ana Soldado ◽  
Antonio F. Gomes de Faria Oliveira ◽  
Adela Martínez-Fernández ◽  
Alejandro Argamentería
Keyword(s):  
Infrared Spectroscopy ◽  
Meat Quality ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Quality Traits ◽  
Pork Meat ◽  
Meat Quality Traits

scholarly journals Impacts of in Utero Heat Stress on Carcass and Meat Quality Traits of Market Weight Gilts

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 717
Author(s):  
Jacob R. Tuell ◽  
Mariah J. Nondorf ◽  
Jacob M. Maskal ◽  
Jay S. Johnson ◽  
Yuan H. Brad Kim
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
In Utero ◽  
Quality Traits ◽  
Large White ◽  
Muscle Area ◽  
Western Blots ◽  
Meat Quality Traits ◽  
Yield And Quality ◽  
Longissimus Lumborum

This study evaluated the impacts of in utero heat stress (IUHS) on the carcass and meat quality traits of offspring when market weight was reached. Twenty-four F1 Landrace × Large White gilts were blocked by body weight and allocated among thermoneutral (IUTN) or IUHS treatments from d 6 to d 59 of gestation. The offspring were raised under identical thermoneutral conditions, and gilts (n = 10/treatment) at market weight (117.3 ± 1.7 kg) were harvested. At 24 h postmortem, the loins (M. longissimus lumborum) were obtained, and sections were allocated among 1 d and 7 d aging treatments at 2 °C. Carcasses from IUHS pigs had lower head and heart weights (p < 0.05), as well as decreased loin muscle area (p < 0.05) compared to IUTN pigs. Loins from the IUHS group had a higher shear force value than the IUTN group (p < 0.05). Treatments had no other impacts on carcass and meat quality traits (p > 0.05), and Western blots suggested increased toughness of IUHS loins would not be attributed to proteolysis. These results suggest minimizing IUHS during the first half of gestation may be beneficial in improving pork yield and quality, though in general the effects of IUHS would be minimal.

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