Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography

Meat Science

Volumn 86, Issue 3, 2010, Pages 770-779

  Prieto, N ^a   Navajas, E A ^a   Richardson, R I ^b   Ross, D W ^a   Hyslop, J J ^a   Simm, G ^a   Roehe, R ^a  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Beef quality; Carcass composition; Computed tomography; Fatty acids; Sensory characteristics; Technological parameters

Indexed keywords

ABERDEEN; ACCURATE PREDICTION; ALTERNATIVE APPROACH; BEEF CATTLE; CARCASS COMPOSITION; COMPUTED TOMOGRAPHY; CROSS VALIDATION; FAT CONTENTS; FATTY ACID COMPOSITION; FATTY ACID PROFILES; LOWER COST; MEAT QUALITY; MULTIVARIATE CALIBRATION METHODS; PARTIAL LEAST SQUARE REGRESSION; REFERENCE METHOD; SENSORY CHARACTERISTICS; SPIRAL CT; SUBCUTANEOUS FAT; TECHNOLOGICAL PARAMETERS; X-RAY COMPUTED TOMOGRAPHY;

BEEF; CALIBRATION; CHEMICAL ANALYSIS; FATTY ACIDS; FORECASTING; LEAST SQUARES APPROXIMATIONS;

COMPUTERIZED TOMOGRAPHY;

FATTY ACID;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; FAT INTAKE; FOOD ANALYSIS; MEAT; METHODOLOGY; REPRODUCIBILITY; SKELETAL MUSCLE; SPIRAL COMPUTER ASSISTED TOMOGRAPHY; STANDARD; VALIDATION STUDY;

ADIPOSE TISSUE; ANIMALS; CATTLE; DIETARY FATS; FATTY ACIDS; FOOD ANALYSIS; MEAT; MUSCLE, SKELETAL; REPRODUCIBILITY OF RESULTS; TOMOGRAPHY, SPIRAL COMPUTED;

BOS;

EID: 79952816735     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.020     Document Type: Article

References (51)

1. Aaslyng M.D. Trends in meat consumption and the need for fresh meat and meat products of improved quality. Improving the sensory and nutritional quality of fresh meat 2009, Woodhead Publishing, Cambridge. J.P. Kerry, D. Ledward (Eds.).
2. Aass L., Hallenstvedt E., Dalen K., Kongsro J., Vangen O. Datatomography (CT) as a method to measure meat and fat quality in live pigs. Proceedings of the 2nd workshop on the use of computer tomography (CT) in pig carcass classification. Other CT applications: live animals and meat technology 2009, http://www.recercat.net/handle/2072/39299?locale=es. E. Monells (Ed.).
3. Allen P., Finnery N. Mechanical grading of beef carcasses. National Food Centre Research Report, Teagasc 2001, 45:1-26.
4. Allen P., McGeehin B. Measuring the lean content of carcasses using TOBEC. National Food Centre Research Report, Teagasc 2001, 40:1-19.
5. Andrés S., Murray I., Navajas E.A., Fisher A.V., Lambe N.R., Bünger L. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. Meat Science 2007, 76:509-516.
6. BSI Assessors for sensory analysis. Guide to selection, training and monitoring of selected assessors. BSI 7667 1993, British Standards Institution, London.
7. Cederkvist H.R., Aastveit A.H., Naes T. A comparison of methods for testing differences in predictive ability. Journal of Chemometrics 2005, 19:500-509.
8. CIE International Commission on Illumination, recommendations on uniform colour spaces, colour, difference equations, psychometric colour terms 1978, CIE publication, Paris.
9. Clutter A.C. Molecular genetics and meat quality 1995, National Swine Improvement Federation, Iowa.
10. Dobrowolski A., Romvari R., Allen P., Branscheid W., Horn P. X-ray computed tomography as an objective method of measuring the lean content of a pig carcass - A study in the framework of the European EUPIGCLASS project. Proceedings of the 43rd international congress of meat science and technology 2003, 371-372.
11. Greiner S.P., Rouse H.G., Wilson D.E., Cundiff L.V., Wheeler T.L. Prediction of retail product weight and percentage using ultrasound and carcass measurements in beef cattle. Journal of Animal Science 2003, 81:1736-1742.
12. Hocquette J.F., Gigli S. The challenge of quality. Indicators of milk and beef quality 2005, Wageningen Academic Publishers, The Netherlands. J.F. Hocquette, S. Gigli (Eds.).
13. Hounsfield G.N. Computed medical imaging. Nobel lectures in physiology or medicine 1992, 1971-1980. World Scientific Publishing Company, Singapore. J. Lindsten (Ed.).
14. Hyslop J.J., Ross D.W., Schofield C.P., Navajas E.A., Roehe R., Simm G. An assessment of the potential for live animal digital image analysis to predict the slaughter liveweights of finished beef cattle. Proceedings of the British Society of Animal Science 2008, 50. Scarborough, UK.
15. Jackson S., Thomas R. Cross-sectional imaging 2004, Churchill, Livingstone.
16. Johansen J., Egelandsdal B., Røe M., Kvaal K., Aastveit A.H. Calibration models for lamb carcass composition analysis using Computerized Tomography (CT) imaging. Chemometrics and Intelligent Laboratory Systems 2007, 87:303-311.
17. Jones H.E., Lewis R.M., Young M.J., Wolf B.T. The use of X-ray computer tomography for measuring the muscularity of live sheep. Animal Science 2002, 75:387-399.
18. Karamichou E., Richardson R.I., Nute G.R., Gibson K.P., Bishop S.C. Genetic analyses and quantitative trait loci detection, using a partial genome scan, for intramuscular fatty acid composition in Scottish Blackface sheep. Journal of Animal Science 2006, 84:3228-3238.
19. Karamichou E., Richardson R.I., Nute G.R., McLean K.A., Bishop S.C. Genetic analyses of carcass composition, as assessed by X-ray computer tomography and meat quality traits in Scottish Blackface sheep. Animal Science 2006, 82:151-162.
20. Kempster A.J., Cuthbertson A., Harrington G. Carcasse evaluation in livestock breeding, production and marketing 1982, Granada Publishing Limited, London, p. 306.
21. Kempster A.J., Jones D.W. Relationships between the lean content of joints and overall lean content in steer carcasses of different breeds and crosses. Journal of Agricultural Science 1977, 88:193-201.
22. Kongsro J., Røe M., Aastveit A.H., Kvaal K., Egelandsdal B. Virtual dissection of lamb carcasses using computer tomography (CT) and its correlation to manual dissection. Journal of Food Engineering 2008, 88:86-93.
23. Kongsro J., Røe M., Kvaal K., Aastveit A.H., Egelandsdal B. Prediction of fat, muscle and value in Norwegian lamb carcasses using EUROP classification, carcass shape and length measurements, visible light reflectance and computer tomography (CT). Meat Science 2009, 81:102-107.
24. Kvame T., McEwan J.C., Amer P.R., Jopson N.B. Economic benefits in selection for weight and composition of lambs cuts predicted by computer tomography. Livestock Production Science 2004, 90:123-133.
25. Lambe N.R., Jopson N.B., Navajas E.A., McLean K., Johnson P.L., Bünger L. In-vivo prediction of meat quality in lambs using CT scanning. Proceedings of the 2nd workshop on the use of computer tomography (CT) in pig carcass classification. Other CT applications: Live animals and meat technology 2009, http://www.recercat.net/handle/2072/39299?locale=es. E. Monells (Ed.).
26. Lambe N.R., Young M.J., Mclean K.A., Conington J., Simm G. Prediction of total body tissue weights in Scottish Blackface ewes using computed tomography scanning. Animal Science 2003, 76:191-197.
27. Lawrie R.A. Lawrie's meat science 1998, Woodhead Publishing Limited, Cambridge.
28. Macfarlane J.M., Lewis R.M., Emmans G.C., Young M.J., Simm G. Predicting carcass composition of terminal sire sheep using X-ray computed tomography. Animal Science 2006, 82:289-300.
29. Mann A.D., Glasbey C.A., Navajas E.A., McLean K.A., Bünger L. STAR: Sheep Tomogram Analysis Routines (Version 4.9). BioSS software documentation 2008.
30. May S.G., Mies W.L., Edwards J.W., Harris J.J., Morgan J.B., Garrett R.P., Williams F.L., Wise J.W., Cross H.R., Savell J.W. Using live estimates and ultrasound measurements to predict beef carcass cutability. Journal of Animal Science 2000, 78:1255-1261.
31. Navajas, E. A., Richardson, R. I, Fisher, A. V., Hyslop, J. J., Ross, D. W., Prieto, N., Simm, G., & Roehe, R. Predicting beef carcass composition using tissue weights of a primal cut assessed by computed tomography. Animal (In press), http://doi:10.1017/S1751731110001096.
32. Navajas E.A., Glasbey C.A., Fisher A.V., Ross D.W., Hyslop J.J., Richardson R.I., Simm G., Roehe R. Assessing beef carcass tissue weights using computed tomography spirals of primal cuts. Meat Science 2010, 84:30-38.
33. Navajas E.A., Glasbey C.A., McLean K.A., Fisher A.V., Charteris A.J.L., Lambe N.R., Bünger L., Simm G. In vivo measurements of muscle volume by automatic image analysis of spiral computed tomography scans. Animal Science 2006, 82:545-553.
34. Navajas E.A., Lambe N.R., McLean K.A., Glasbey C.A., Fisher A.V., Charteris A.J.L., Bünger L., Simm G. Accuracy of in vivo muscularity indices measured by computed tomography and their association with carcass quality in lambs. Meat Science 2007, 75:533-542.
35. Navajas E.A., Richardson R.I., Glasbey C.A., Prieto N., Ross D.W., Hyslop J.J., Simm G., Roehe R. Associations between beef density by X-ray computed tomography, intramuscular fat and fatty acid composition: Preliminary results. Proceedings of the Bristish Society of Animal Science 2009, 117. Southport, UK.
36. Ngapo T.M., Martin J.F., Dransfield E. International preferences for pork appearance: 1. Consumer choices. Food Quality and Preference 2007, 18:26-36.
37. Prieto N., Andrés S., Giráldez F.J., Mantecón A.R., Lavín P. Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples. Meat Science 2008, 79:692-699.
38. Prieto N., Roehe R., Lavín P., Batten G., Andrés S. Application of near infrared reflectance spectroscopy to predict meat and meat products quality: a review. Meat Science 2009, 83:175-186.
39. Prieto N., Ross D.W., Navajas E.A., Nute G.R., Richardson R.I., Hyslop J.J., Simm G., Roehe R. On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality. Meat Science 2009, 83:96-103.
40. Realini C.E., Williams R.E., Pringle T.D., Bertrand J.K. Gluteus medius and rump fat depths as additional live animal ultrasound measurements for predicting retail product and trimmable fat in beef carcasses. Journal of Animal Science 2001, 79:1378-1385.
41. Sakowski T., Sloniewski K., Reklewski Z. Using digital image analysis and ultrasound measurements for a pre-slaughter evaluation of carcass qualitative traits in cattle. Animal Science Papers and Reports 2002, 20:111-123.
42. SAS SAS/STAT® User's Guide (Version 9.1) 2003, Statistical Analysis System Institute, Inc, Cary, North Carolina.
43. Scollan N., Hocquette J.F., Nuernberg K., Dannenberger D., Richardson I., Moloney A. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 2006, 74:17-33.
44. Shackelford S.D., Wheeler T.L., Koohmaraie M. Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness. Journal of Animal Science 1999, 77:2693-2699.
45. Sierra V., Aldai N., Castro P., Osoro K., Coto-Montes A., Oliván M. Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy. Meat Science 2008, 78:248-255.
46. Simm G., Lewis R.M., Collins J.E., Nieuwhof G.J. Use of sire referencing schemes to select for improved carcass composition in sheep. Journal of Animal Science 2001, 79:225-259.
47. Szabo C.S., Babinszky L., Verstegen M.W.A., Vangen O., Jansman A.J.M., Kanis E. The application of digital imaging techniques in the in vivo estimation of the body composition of pigs: A review. Livestock Production Science 1999, 60:1-11.
48. Teye G.A., Sheard P.R., Whittington F.M., Nute G.R., Stewart A., Wood J.D. Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Science 2006, 73:157-165.
49. Vester-Christensen M., Erbou S.G.H., Hansen M.F., Olsen E.V., Christensen L.B., Hviid M., Ersbøll B.K., Larsen R. Virtual dissection of pig carcasses. Meat Science 2009, 81:699-704.
50. Warren H.E., Scollan N.D., Enser M.B., Hughes S.I., Richardson R.I., Wood J.D. Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I. Animal performance, carcass quality and muscle fatty acid composition. Meat Science 2008, 78:256-269.
51. Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Sheard P.R., Enser M. Effects of fatty acids on meat quality: A review. Meat Science 2003, 66:21-32.