Classification of bovine carcasses: New biometric remote sensing tools.

Most on-line systems of evaluation record carcass weight and classify carcasses post-slaughter for species, age, sex and fat cover. Conformation may be included, and more advanced systems estimate yield of salable meat or lean that then can be used as a basis for producer payment. Whereas grading/classification is mainly subjective for beef and sheep carcasses, the pig industry is the most advanced in moving to objective systems with fat cover, and in some cases muscle depth, measured objectively and used to estimate meat yield. Inexpensive, objective methods are needed for measuring the fat and meat content of beef and sheep carcasses at slaughter speed, provided that a method can be found that has an accuracy equal to or better than current subjective methods. Systems are being developed for deer and goat carcass on-line evaluation. Given that meat hygiene and inspection systems cover aspects of meat quality different from those covered in grading systems, but relate to the production of a satisfactory end-product, greater integration of these separate systems into a single on-line carcass evaluation system deserves consideration.

Twenty-three thousand four hundred eighty-four beef carcasses were classified according to the Mexican norm NMX-FF-078-SCFI-2002 at the No. 51 Federal Inspected Type abattoir located in the State of Tabasco, Mexico, owned by the Beef Cattle Union of Tabasco State. Tabasco State has a Tropical humid (Am) and subhumid (Aw) climate with rains in summer. The study took place between November 2009 and February 2010. The objective of this study was to evaluate independently the influence of each of the grading criteria used for classification on the final quality grade and determine areas for improvement to enhance the quality of Mexican beef carcasses. The beef carcass norm implementation followed a mechanistic approach of the 5 basic evaluation criteria applied in the sequential order: 1) maturity (age), 2) conformation (muscularity), 3) color of the meat, 4) fat color, and 5) distribution of the subcutaneous fat. The quality grades possible were Supreme, Select, Standard, Commercial, Out of Grade, and Veal. The proportion of carcasses classified as Select, Standard, Commercial, Out of Grade, and Veal were 13.4, 45.8, 27.4, 10.6, and 2.7%, respectively. No carcasses had a final quality grade of Supreme. Based on maturity, 79.2% of the carcasses met the specifications for Supreme; however, when the next criterion, conformation, was evaluated only 0.5% of the carcasses met the specifications for Supreme. When carcasses with a criterion grade of Supreme are not included in the analysis, the γ and κ statistics indicated that maturity and conformation have the greatest association and agreement, respectively, with final quality grade. When carcasses with a criterion grade of Supreme are included in the analysis, the κ statistic for the assessment of agreement between final quality grade and criterion indicated a descending order of conformation, subcutaneous fat distribution, maturity, meat color, and fat color. Thus, based on the degree of association and agreement, conformation was identified as the criterion with the greatest influence on final quality grade and the primary reason for the absence of Supreme grading among the carcasses studied. It is concluded that the application of the Mexican beef carcass classification norm NMX-FF-078-SCFI-2002 into a sample population of beef cattle coming out of a tropical beef production environment highlights a system capable of sending animals to slaughter at an early age with adequate meat and fat color and subcutaneous fat distribution although requiring improvement in conformation.

The objective of the current study was to evaluate the effect of differing electrical stimulation (ES) voltage levels on beef longissimus muscle tenderness, postmortem temperature, pH decline, and carcass quality. Beef carcasses from 3 commercial beef processing plants (A, B, C) were exposed to 3 varying voltage levels: (1) control (no ES), (2) ES level 1 (ES1; 60 Hz for 17 s each at 16, 20, 24, and 28 V), and (3) ES level 2 (ES2; 60 Hz for 17 s each at 25, 35, 45, and 55 V) prior to chilling. Ninety beef carcasses were selected from each of the 3 plants, and within a carcass, paired sides were randomly assigned to one of 3 ES treatments (n = 60 sides/treatment/plant). The results indicated that ES affected (P < 0.05) muscle pH at 3 h postmortem in 2 of the 3 plants. However, ES did not affect (P > 0.05) pH at the time of grading (postrigor). Although the slice shear force (SSF) values were lower (P < 0.05) for ES steaks compared with controls, voltage did not affect (P > 0.05) SSF values. Variation in SSF was observed among the plants (P < 0.05), with steaks from Plant C having greater (P < 0.05) SSF values compared with steaks from Plants A and B, which exhibited similar (P > 0.05) SSF values. Overall, although ES steaks had lower SSF values compared with control steaks, the lack of difference in postmortem tenderness between ES1 and ES2 voltage settings indicated that the low ES voltages minimally influenced SSF values.

Simple SummaryMeat production plays an important role in the efficiency of rearing dual-purpose breeds of cattle in Europe. It is generally known and accepted that most of the beef produced in the EU is produced from dairy herds. This fact provided the motivation for analyzing the influence of genetic and environmental factors on the indicators of meat production from Fleckvieh (known also as dairy Simmental) cattle in the Czech Republic and the interrelationships between these factors. The analysis included evaluating the statistical relationship between the degree of fatness, the heritability and genetic correlation with other traits and also the relationship with exterior muscularity. Together with this analysis, the normal indicators, which are usually evaluated in the population, were also analyzed. The results of our study indicate that meat yield traits are positively related to the live weight of the animal. These findings create possibilities for application in breeding strategies of dual-purpose cattle.The goal of this study was to analyze the genetic and environmental factors of selected meat yield indicators in Fleckvieh cattle in the Czech Republic, through the application of station (S) and field (F) testing methods. Data collected from fattened bulls were analyzed for F (n = 9378) and for S (n = 6346). In the F method and the S method, the values of the main meat yield indicators were as follows: carcass weight 402.91 kg (F), 339.37 kg (S); carcass daily gain 626.05 g/day (F), 609.74 g/day (S); SEUROP carcass classification 2.73 (F), 2.19 (S). Environmental factors were found to have a significant impact on the selected meat yield indicators; their heritability ranged from 0.14 (SEUROP classification) to 0.33 (dressing percentage). The genetic trend was significantly positive only in relation to those meat yield traits, which had a positive link to the size or weight of the animal. The genetic correlation between observations obtained in the S and F methods of testing was very high in relation to the carcass daily gain (0.8351) and carcass weight (0.8244), while slightly lower correlations were calculated for the SEUROP classification. A genetic evaluation of the degree of fatness is not routinely performed in Fleckvieh populations, and the newly established heritability for this trait ranges between 0.17–0.20. The genetic correlation between beef yield indicators and the exterior trait of muscularity was also established, and shows a strong link to the net daily gain, the SEUROP classification and body weight (0.79–0.97). The aim of the study was to evaluate the genetic and environmental effects on meat yield and also estimate genetic parameters for new traits. We can also state, based on the results, that a strong positive genetic trend is confirmed, especially in traits related to the size or weight of animals. This result can be used in breeding programs of dual-purpose cattle, where we can genetically improve the meat and milk yield through the body size.

Nondestructive estimation of beef carcass yield using digital image analysis

A set of indicators to better characterize beef carcasses at the slaughterhouse level in addition to the EUROP system

The Meat Standards Australia Index indicates beef carcass quality

ObjectivesTo evaluate variation of carcass traits and cutability by gender and dentition age of cattle harvested in Costa Rica.Materials and MethodsCattle produced in Costa Rica were harvested in 1 of the 3 main federally-inspected plants of the country. The Bos indicus-influenced animals were selected randomly and sex class was recorded (CLASS; 193 intact males [bulls], 123 castrates [steers] and 61 cull females predominantly cows). Liveweight (LIVEW) was taken immediately before harvesting, and the hot carcass weight (HCW) was recorded after processing to calculate the dressing percentage (DRESS%). Dentition age (AGE) was estimated postmortem to segregate the animals in 12 mo (12MOA), 24 mo (24MOA), and 36 mo (36MOA). Scores for carcass finish (FINISH) and muscling (MUSCLING), and other carcass linear measurements (carcass length = CLENGTH; round circumference = ROUND; and Achilles tendon length = TENDONL) were taken before chilling. After 24 h postmortem, chilled carcasses were evaluated for determining ribeye area (REA), backfat thickness (BACKFAT), and fat color (FATCOL) scores. Chilled carcasses were weighed and fabricated following precise instructions on style and maximum fat cover, removing subcutaneous fat in excess to 2 mm. The weight of boneless, closely trimmed, total saleable cuts (TSP), clean bone (BONE%) and trim fat (FAT%) from the whole carcass were computed as a percentage of the chilled carcass weight (CCW). Descriptive and variance analyses were performed to determine the variation associated with gender, dentition age, and their interaction.ResultsThe LIVEW, HCW, and CCW had a moderate variation (CV 15 to 18%) which corresponded well with the moderate variation observed in ROUND, REA, and BONE% (CV 13 to 15%). However, with this HCW range, FINISH and BACKFAT had a high variation (CV > 30%), as well as MUSCLING and FATC. In contrast, a low variation was detected (CV < 10%) for DRESS%, CLENGTH, TENDONL, and TSP%. As expected, mean values of traits related to carcass meat yields were in favor of the bull and steer carcasses, which dressed the heaviest carcasses, with the most convex profile (MUSCLING) and bulging leg muscle (ROUND), the longest carcasses, the largest ribeye area and higher yields of TSP as compared to female carcasses (P < 0.05). In contrast, carcasses from females exhibited more abundant/uniform distribution FINISH, thicker BACKFAT, yellowish FATC, and higher BONE% (P < 0.05) than those from steers or bulls. As AGE advanced, carcasses were heavier, had longer TENDONL and CLENGHT, exhibited more abundant fat cover, and yielded more BONE% and TSP%. Analysis of variance detected a significant effect of the CLASS × AGE interaction on LIVEW, HCW, CCW, ROUND, FINISH, BONE%, TSP (P < 0.05). Both bulls and steers at 36MOA showed a noticeable heavier body and carcasses with higher TSP yields with respect to the female carcasses; however, steer carcasses at 36MO presented most bulging round, more abundant/uniform FINISH and lower BONE% with respect to bull and female carcasses at the same AGE (P < 0.05).ConclusionThese findings support the long-standing preference for raising and fattening bulls in Costa Rica. However, the castration did not affect the carcass yield or cutability, and instead, the steers outperformed the bulls in carcass quality attributes such as FINISH and ROUND, which opens a marketing opportunity for castrates.

ABSTRACTThe effect of pelvic versus Achilles' tendon suspension, combined with reduced rate of beef carcass chilling during the first 24 hr postmortem, on tenderness and consumer acceptability of round and loin steaks and on retail yield from the hindquarter were determined in this study. Chilling temperature (‐2.2, 3.3 or 8.9°C) did not affect retail yield. Pelvic suspended hindquarters yielded less lean trim (P &lt; 0.001) but had higher yields of round steak and rump roast. Total retail yield was not affected by method of carcass suspension. Pelvic suspension reduced the dimensions of round steaks and produced a more round shape in short loin steaks as compared to normal suspension. Loin steaks from pelvic suspended carcasses were rated more tender (P &lt; 0.001) by a laboratory panel, had longer sarcomeres (P &lt; 0.001) and slightly greater myofibril fragmentation; however, chilling temperature did not significantly affect these traits. 614 consumer evaluations of overall palatability in loin and round steaks were received. Consumers ranked steaks from pelvic suspended carcasses higher (P &lt; 0.01) than those from normally suspended carcasses. Consumers who indicated they normally purchased Choice grade beef perceived less difference between suspension methods and ranked all steaks lower than consumers who normally purchased Good grade or “whatever was sold in the supermarket.” Chilling temperature did not affect consumer rankings of palatability. It is believed that the fat cover on the carcasses was sufficient to prevent muscle temperature from dropping to levels at which cold shortening occurs, even with the lowest chill temperatures used in this study.

The intention of an Android application, determined by the source code analysis is used to identify potential maliciousness in that application (app). Similarly, it is possible to analyze the unintentional behaviors of an app to identify and reduce the window of vulnerabilities. Unintentional behaviors of an app can be any developmental loopholes such as software bugs overlooked by a developer or introduced by an adversary intentionally. FindBugsTM and Android Lint are a couple of tools that can detect such bugs easily. A software bug can cause many security vulnerabilities (known or unknown) and vice-versa, thus, creating a many-to-many mapping. In our approach, we construct a matrix of mapping between the bugs and the potential vulnerabilities. A software bug detection tool is used to identify a list of bugs and create an empirical list of the vulnerabilities in an app. The many-to-many mapping matrix is obtained by two approaches — severity mapping and probability mapping. These mappings can be used as tools to measure the unknown vulnerabilities and their strength. We believe our study is the first of its kind and it can enhance the security of Android apps in their development phase itself. Also, the reverse mapping matrix (vulnerabilities to bugs) could be used to improve the accuracy of malware detection in Android apps.

1Visual assessments of subcutaneous fat cover are used in the Meat and Livestock Commission's Sheep Carcass Classification Scheme to estimate meat yield. (Details of the scheme have been given by Meat and Livestock Commission, 1980.) The scheme is operated in over 100 abattoirs and covers approximately 0.25 of the GB kill. Objective measures of fatness may improve the precision of predicting carcass composition, aid standardisation and stimulate the uptake of the scheme by creating greater confidence.2Previous MLC trials with either a simple Ruler Probe or equipment developed for use in pig carcass classification such as optical or automatic-recording probes have indicated only moderate success with sheep carcasses. The precision achieved with probe measurements was no better than visual scores, but additional precision resulted from combining both techniques (Kempster, Chadwick, Cue, Grantley-Smith, 1986).

This chapter reviews the three main beef carcass grading or classification systems used across three continents. These are used for a large proportion of beef production and processing in the world. One is the ‘EUROP’ system for EU countries, another is the USDA Beef Carcass Grading system in the United States and the third is the Meat Standards Australia system in Australia. The chapter also discusses grading in Japan.

The carcass is central to improvements in the efficiency of beef production. Carcass quality is the primary measure of output and a key selection criterion; it is the focus of trade and of marketing efforts by farmers to adapt output to changing demand. This article reviews recent developments in the search for more accurate methods of assessing carcass quality in breeding programmes and in carcass classification and grading schemes.

In the Unites States, beef carcasses are subjectively graded by certified inspectors from the United States Department of Agriculture (USDA). The primary factors in determining beef quality grades are the amount and distribution (or marbling) of intramuscular fat. The intramuscular fat level is estimated by visual inspection of texture pattern in a cross-sectional area of the Longissimus dorsi (ribeye) muscle between 12th and 13th ribs. The four primary grades, from high to low marbling, are Prime, Choice, Select, and Standard. There is a growing demand in the meat industry for an objective system of evaluating the quality of beef carcasses as well as live animals. With some sort of instrument grading system, the beef industry could move towards a long desired goal of value-based marketing.

A total of 40 bovine carcasses were utilized to evaluate the effects of delayed chilling at 13 or 22 °C for 12 or 24 h on the microbiological quality of beef carcasses. Areas on the neck, rib cage, and inside round were aseptically swabbed at 1, 24, and 144 h postmortem and psychrotrophic and mesophilic counts were obtained. Psychrotrophic and mesophilic counts generally did not differ (P &gt; 0.05) between treated and control sides, and these counts did not increase (P &gt; 0.05) on either control or treated sides during 144 h of cooler aging. Therefore, the results of the present study indicate that beef carcasses can be successfully delay-chilled without producing meaningful alterations in surface counts. Key words: Beef, delayed chilling, microbiological quality