Image analysis as a tool for beef grading

Caridade, Cristina M. R.; Pereira, Carlos; Pires, Arona; Marnotes, Natalí Garcia; Viegas, Jorge

doi:10.1080/21681163.2020.1776159

Cited by 4 publications

(7 citation statements)

References 15 publications

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Section: Resultssupporting

confidence: 92%

“…Marbling parameters were significantly affected (p < 0.05) by both investigated factors, except for muscle area, influenced only by the breed. This trend is consistent with the literature, where some investigators [25,81] stated that meat marbling could be affected by breed and diet, among others. In particular, BU and D1 foals showed the highest (p < 0.05) values for the number of marbling flecks, average particle size and marbling area and percentage.…”

Section: Effect Of Breed and Finishing Diet On Marbling And Color Par...supporting

confidence: 92%

“…These outcomes could be justified by their composition; actually, BU and D1 foals represented the groups with also the highest IMF percentages. These results could be expected since it is recognized that meat marbling is directly related to the IMF content [ 25 ]. Indeed, marbling parameters were positively correlated with IMF content (r = 0.460, r = 0.516, r = 0.640 and r = 0.681, p < 0.05 for number of marbling flecks, average particle size and marbling area and percentage, respectively).…”

Section: Resultsmentioning

confidence: 80%

“…Moreover, marbling, defined as the quantity and spatial distribution of visible white flecks of intramuscular fat (IMF) present within the lean in a muscle [ 23 , 24 ], is another remarkable parameter determining the quality of meat. It is closely associated with the palatability of cooked meat (such as tenderness, juiciness and flavor), and for this, meat with high marbling values is expected to have a better sensory quality [ 25 ]. However, also in this case, in equine, a scarce number of works has been published about these topics.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

Cittadini

Sarriés

Domínguez

et al. 2022

Animals

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The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.

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Section: Resultssupporting

confidence: 92%

Section: Effect Of Breed and Finishing Diet On Marbling And Color Par...supporting

confidence: 92%

Section: Resultsmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

Cittadini

Sarriés

Domínguez

et al. 2022

Animals

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show abstract

“…The level of marbling is closely linked to how well consumers perceive and accept the quality of the meat. From the moment of first classification to the point of consumer purchase, the meat business regularly uses visual inspection as a method of subjectively in analyzing and appraising various parts of the meat manufacturing process of beef quality [ 1 ]. The presence of intramuscular fat (IMF%), also known as marbling, is a critical factor that affects the eating experience of beef and lamb.…”

Section: Introductionmentioning

confidence: 99%

Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading

Erena,

Belay,

Hailu

et al. 2024

J. Imaging

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Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.

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Modification of the Haar Wavelet Algorithm for Texture Identification of Types of Meat Using Machine Learning

Kiswanto,

Hadiyanto,

Sediyono

2024

Lecture Notes in Networks and Systems

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Image analysis as a tool for beef grading

Cited by 4 publications

References 15 publications

Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading

Modification of the Haar Wavelet Algorithm for Texture Identification of Types of Meat Using Machine Learning

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