COMPUTER VISION SEGMENTATION OF THE LONGISSIMUS DORSI FOR BEEF QUALITY GRADING

2004 ◽  
Vol 47 (4) ◽  
pp. 1261-1268 ◽  
Author(s):  
J. Subbiah ◽  
N. Ray ◽  
G. A. Kranzler ◽  
S. T. Acton
Keyword(s):  
Computer Vision ◽  
Longissimus Dorsi ◽  
Beef Quality ◽  
Quality Grading

Computer vision and remote sensing to assess physiological responses of cattle to pre-slaughter stress, and its impact on beef quality: A review

Meat Science ◽  
2019 ◽  
Vol 156 ◽  
pp. 11-22 ◽  
Author(s):  
Maria Jorquera-Chavez ◽  
Sigfredo Fuentes ◽  
Frank R. Dunshea ◽  
Ellen C. Jongman ◽  
Robyn D. Warner
Keyword(s):  
Remote Sensing ◽  
Computer Vision ◽  
Physiological Responses ◽  
Beef Quality

Beef quality grading using machine vision

2000 ◽  
Author(s):  
S. Jeyamkondan ◽  
N. Ray ◽  
Glenn A. Kranzler ◽  
Nisha Biju
Keyword(s):  
Machine Vision ◽  
Beef Quality ◽  
Quality Grading

Effect of different post-weaning growth paths on long-term weight gain, carcass characteristics and eating quality of beef cattle

2006 ◽  
Vol 46 (12) ◽  
pp. 1571 ◽  
Author(s):  
N. W. Tomkins ◽  
G. S. Harper ◽  
H. L. Bruce ◽  
R. A. Hunter
Keyword(s):  
Weight Loss ◽  
Rapid Growth ◽  
Slow Growth ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Nutrient Restriction ◽  
Longissimus Dorsi ◽  
Beef Quality ◽  
Treatment Groups ◽  
Daily Gain

The effects of post-weaning nutrient restriction on growth, carcass characteristics and beef quality were determined. Belmont Red weaner steers (n = 100) were allocated to an initial slaughter group and 3 treatment groups of 120 days duration: rapid growth, slow growth and weight loss. The average daily gain of the groups were (mean ± s.e.): 0.81 ± 0.02, 0.29 ± 0.02 and –0.22 ± 0.01 kg/day, for the rapid growth, slow growth and weight loss groups, respectively. At the end of the treatment period, rapid growth steers had significantly (P<0.05) heavier carcasses, higher dressing percentages and greater bone mineral contents than those from the weight loss group. Steers from each group were realimented for 192 days at pasture. Average daily gains during this period were 0.39 ± 0.03, 0.52 ± 0.04 and 0.61 ± 0.05 kg/day for the rapid growth, slow growth and weight loss groups, respectively. Ten animals from the rapid growth group were then slaughtered to determine carcass characteristics. The remaining steers were finished at pasture for a further 409 days. During this period there was no significant difference in average daily gain between treatment groups. Steers from the rapid growth group had a significantly greater final weight (531 ± 16.8 kg) compared with weight loss steers (481 ± 14.0 kg). Carcass characteristics, eye muscle area, bone mineral content and objective measures of meat quality for the M. longissimus dorsi and M. semitendinosus did not differ significantly between groups. Shear peak force values for cooked M. longissimus dorsi samples were not significantly different between groups. Clipped meat quality scores for M. longissimus dorsi samples, as assessed by Meat Standards Australia, were not significantly different between treatment groups and indicated consumer acceptability. It was concluded that nutrient restriction in the immediate post-weaning period followed by pasture realimentation did not influence final carcass characteristics or beef quality.

Automatic extraction of lean-tissue contours for beef quality grading

2009 ◽  
Vol 102 (3) ◽  
pp. 251-264 ◽  
Author(s):  
Le Ngoc Huan ◽  
Sun Choi ◽  
Seong-In Cho ◽  
Moo-Ha Lee ◽  
Heon Hwang
Keyword(s):  
Automatic Extraction ◽  
Beef Quality ◽  
Lean Tissue ◽  
Quality Grading

scholarly journals Effect of the transport duration time and season on some physicochemical properties of beef meat

2012 ◽  
Vol 55 (2) ◽  
pp. 123-131
Author(s):  
D. Marenčić ◽  
A. Ivanković ◽  
V. Pintić ◽  
N. Kelava ◽  
T. Jakopović
Keyword(s):  
Quality Indicators ◽  
Summer Season ◽  
Longissimus Dorsi ◽  
Winter Period ◽  
Summer Period ◽  
Beef Quality ◽  
Transport Time ◽  
Beef Meat ◽  
Short Period

Abstract. The objective of this study was to examine the effect of season and transport time on beef quality. The study was conducted during 12 months of 2009 on 480 bulls and 480 heifers of Simmental breed. The cattle were divided into 2 transport groups and then into 4 season groups according to the journey. Quality indicators pH, electrical conductivity (EC) and meat colour values were measured 24 h post mortem on m. longissimus dorsi. Heifer beef compared to bull beef had better values of quality indicators (P<0.05). Differences in quality indicators were found between cattle slaughtered in the spring and summer seasons and between cattle slaughtered in the autumn and summer seasons (P<0.05). Bull beef had poorer colour, pH and EC values in the summer and winter seasons compared to the spring season, whereas heifer beef had poorer pH, EC and colour values in the summer period compared to other seasons (P<0.05). In the summer season, poorer pH, EC and colour (L* and h*) values were obtained in groups of heifers transported for a longer time compared to heifers transported for a shorter time (P<0.05). In groups of bulls transported for a shorter time during the winter period poorer pH, EC and colour values were obtained (P<0.05). This study suggests that the quality of Simmental beef was associated with the season and that environmental factors should be considered when deciding about the time of cattle transport, since this can reduce beef colour in a very short period of time.

scholarly journals International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality

2008 ◽  
Vol 48 (11) ◽  
pp. 1465 ◽  
Author(s):  
G. C. Smith ◽  
J. D. Tatum ◽  
K. E. Belk
Keyword(s):  
United States ◽  
Quality Assessment ◽  
Carcass Trait ◽  
Grading System ◽  
United States Department ◽  
Beef Quality ◽  
Department Of Agriculture ◽  
Live Animal ◽  
States Department ◽  
Quality Grading

The intent, in this manuscript, is to characterise the United States Department of Agriculture (USDA) and Meat Standards Australia (MSA) systems for assessing beef quality and to describe the research evidence that supports the principles involved in grade application. USDA beef quality grading standards rely on carcass-trait-only assessments of approximate age of the animal at harvest and amount of intramuscular fat (as marbling) inside the muscles. USDA beef quality grading started 82 years ago. Then, as now, because no traceability system was in place, each animal’s history (exact age, feeding regimen, management practices, etc.) was incomplete; those who assigned quality grades used indicators of age (physiological maturity) and plane of nutrition (amount of marbling), and they do so still. Since 1926, research studies have identified a multitude of palatability-determining live-animal factors (e.g. genetics, use of hormonal growth promotants, high-energy diet finishing) and carcass-treatment factors (e.g. electrical stimulation, tenderstretch carcass suspension, postmortem aging) that cannot be incorporated into a carcass-trait-only quality assessment system. The USA beef industry has depended on development of more than 100 beef brands – some using palatability assurance critical control point plans, total quality management (TQM) philosophies, USDA certification and process verification programs, or combinations of live-animal factors, carcass-treatment factors and carcass-trait constraints – to further differentiate fresh beef products. The MSA grading system is a TQM grading approach that incorporates animal-specific traits (e.g. genetics, sex, age), control of certain pre-harvest and post-harvest processes in the beef chain, cut-specific quality differences and consumer preferences, into a beef pricing system. A unique aspect of the MSA grading system is that the grades are assigned to cuts or muscles, not carcasses; cuts or muscles from the same carcass are assigned individual (and in many cases, different) grades that reflect differences in expected eating quality performance among the various cuts of beef further adjusted to reflect the influence of cut or muscle aging and alternative cooking methods. The MSA grading system is still being modified and refined (using results of an extensive, ongoing consumer testing program), but it represents the best existing example of a TQM grading approach for improving beef quality and palatability. Research studies have shown that the accuracy of palatability-level prediction by use of the two systems – USDA quality grades for US customers and consumers and MSA grades for Australian customers and consumers – is sufficient to justify their continued use for beef quality assessment.

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