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Association between visual marbling score and chemical intramuscular fat with camera marbling percentage in Australian beef carcasses.
Stewart, S M; Gardner, G E; Williams, A; Pethick, D W; McGilchrist, P; Kuchida, K.
Afiliación
  • Stewart SM; Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, School of Science, Health & Engineering, Western Australia 6150, Australia. Electronic address: S.Stewart@murdoch.edu.au.
  • Gardner GE; Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, School of Science, Health & Engineering, Western Australia 6150, Australia.
  • Williams A; Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, School of Science, Health & Engineering, Western Australia 6150, Australia.
  • Pethick DW; Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, School of Science, Health & Engineering, Western Australia 6150, Australia.
  • McGilchrist P; University of New England, School of Environmental & Rural Science, New South Wales 2351, Australia.
  • Kuchida K; Obihiro University of Agriculture & Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
Meat Sci ; 181: 108369, 2021 Nov.
Article en En | MEDLINE | ID: mdl-33261986
This study assessed the precision and accuracy in the prediction of chemical intramuscular fat (IMF%), Meat Standards Australia (MSA) marbling score and AUS-MEAT eye-muscle area (EMA) using Meat Imaging Japan (MIJ) prototype camera systems. Eleven carcass datasets from the Beef Information Nucleus (BIN) project were compiled with carcass grading, IMF% and camera data. Camera prediction of IMF%, MSA marbling score and EMA was assessed using a leave-one-out cross validation method. There was an association between MIJ mirror and MIJ-30 camera traits and IMF%, MSA marbling score and EMA. However, for both prototypes precision varied for IMF% (R2 = 0.4-0.5, RMSECV = 1.5-1.6%), MSA marbling (R2 = 0.3-0.5, RMSECV = 57.5-59.3) and EMA (R2 = 0.7-0.6, RMSECV = 4.1-5.8 cm2). Accuracy also fluctuated with average bias values of 1.7-1.8%, 45.8-40.0 units and 3.8-4.1 cm2 for IMF%, MSA marbling score and EMA respectively. Key differences between carcass and camera traits and processing factors affecting the grading site are likely to have contributed to this variation.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Procesamiento de Imagen Asistido por Computador / Tejido Adiposo / Músculo Esquelético / Carne Roja Tipo de estudio: Prognostic_studies / Risk_factors_studies Límite: Animals País/Región como asunto: Oceania Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Procesamiento de Imagen Asistido por Computador / Tejido Adiposo / Músculo Esquelético / Carne Roja Tipo de estudio: Prognostic_studies / Risk_factors_studies Límite: Animals País/Región como asunto: Oceania Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido