Objective assessment of meat yield and quality

A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems

“…Since the 1980s, VIA has been applied to many different facets of both carcass and meat eating quality evaluation. Examples include (1) to classify carcasses into payment categories based on levels of intramuscular fat at the 12/13th rib Wyle et al, 2003), (2) to improve consistency of EUROP classification relative to visual appraisal (Allen & Finnerty, 2000;Borggaard et al, 1996), (3) to estimate LMY% (Hopkins, 2008;Rius-Vilarrasa, Bunger, Maltin, Matthews, & Roehe, 2009;Swatland, 1995), (4) to predict tenderness from the meat surface (Wulf, O'Connor, Tatum, & Smith, 1997;Wyle et al, 2003), (5) to quantify the amount of intramuscular fat in beef (Albrecht, Wegner, & Ender, 1996), (6) to measure meat colour (Gerrard, Gao, & Tan, 1996) and (7) to evaluate water holding capacity (Irie, Izumo, & Mohri, 1996). However, this review is concerned primarily with the use of VIA to estimate beef carcass shape and composition rather than the prediction of beef eating quality.…”

Freshness assessment of stored meat by specific activity of glutathione transferase

“…Determination of wholesomeness of frozen meat or fish for human consumption is important from health perspectives and several methods have been established to determine some of the quality parameters (Pearson, 1968;Swatland, 1995;Monin, 1998;Maltin et al, 2003).…”

Image analysis application for automatic quantification of intramuscular connective tissue in meat

“…Image analysis was recently described as a highly promising approach for objectively assessing meat freshness and for the on-line quality control of industrial meat products (Du & Sun, 2004;Ö tles & Ö nal, 2004;Swatland, 1995;Wyle et al, 2003). In fact, it has been used since the early 1980s (Cross, Gilliland, Durland, & Seideman, 1983;Wassembergn, Allen, & Kemp, 1986) to determine crude fat content, colour, lean yield estimate, marbling and textural properties and to relate these results to the palatability and tenderness of cooked meats (Tan, 2004;Vote, Belk, Tatum, Scanga, & Smith, 2003).…”