Fecha/hora: 03/06/2024 04:03:09

Biblioteca(s): | INIA Tacuarembó.
Tipo de la producción científica: | Artículos en Revistas Indexadas Internacionales
Circulación/Nivel: | Internacional - --
Fecha corriente: | 22/10/2014
Fecha de la última actualización: | 04/05/2020
Autoria: | VOTE, D.J.; BOWLING, M.B.; CUNHA, B.C.N.; BELK, K.E.; TATUM, J.D.; MONTOSSI, F.; SMITH, G.C.
Afiliación: | D.J. VOTE, Cargill Meat Solutions, United States; M.B. BOWLING, Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, United States; B.C.N. CUNHA, Minerva Ltd., Sao Paulo, Brazil; K.E. BELK, Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, United States; J.D. TATUM, Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, United States; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; G.C. SMITH, Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, United States.
Título: | Video image analysis as a potential grading system for Uruguayan beef carcasses.
Año de publicación: | 2009
Fuente/Imprenta: | Journal of Animal Science, Volume 87, Issue 7, July 2009, Pages 2376-2390.DOI: https://doi.org/10.2527/jas.2009-1791
DOI: | 10.2527/jas.2009-1791
Idioma: | Inglés
Notas: | Article history: Received January 12, 2009; Accepted March 26, 2009. Corresponding author: keith.belk@colostate.edu
Contenido: | Abstract: A study was conducted in 2 phases to evaluate the effectiveness of 1) the VIAscan Beef Carcass System (BCSys; hot carcass system) and the CVS BeefCam (chilled carcass system), used independently or in combination, to predict Uruguayan beef carcass fabrication yields; and 2) the CVS BeefCam to segregate Uruguayan beef carcasses into groups that differ in the Warner-Bratzler shear force (WBSF) values of their LM steaks. The results from the meat yield phase of the present study indicated that the prediction of saleable meat yield percentages from Uruguayan beef carcasses by use of the BCSys or CVS BeefCam is similar to, or slightly better than, the use of USDA yield grade calculated to the nearest 0.1 and was much more effective than prediction based on Uruguay National Institute of Meat (INAC) grades. A further improvement in fabrication yield prediction could be obtained by use of a dual-component video image analysis (VIA) system. Whichever method of VIA prediction of fabrication yield is used, a single predicted value of fabrication yield for every carcass removes an impediment to the implementation of a value-based pricing system. Additionally, a VIA method of predicting carcass yield has the advantage over the current INAC classification system in that estimates would be produced by an instrument rather than by packing plant personnel, which would appeal to cattle producers. Results from the tenderness phase of the study indicated that the CVS BeefCam output variable for marbling was not (P > 0.05) able to segregate steer and heifer carcasses into groups that differed in WBSF values. In addition, the results of segregating steer and heifer carcasses according to muscle color output variables indicate that muscle maturity and skeletal maturity were useful for segregating carcasses according to differences in WBSF values of their steaks (P > 0.05). Use of VIA to predict beef carcass fabrication yields could improve accuracy and reduce subjectivity in comparison with use of current INAC grades. Use of VIA to sort carcasses according to muscle color would allow for the marketing of more consistent beef products with respect to tenderness. This would help facilitate the initiation of a value-based marketing system for the Uruguayan beef industry.
Palabras-Clave: | INSTRUMENT GRADING; URUGUAYAN BEEF; VIDEO IMAGE ANALYSIS.
Thesagro: | CARNE; URUGUAY.
Categoría del tema: | L01 Ganadería
Registro original: | INIA Tacuarembó (TBO)
Ejemplares: | TBO - (100233-1) - PXI - AP - PP - PP/Journal of Animal Science/2009 -  -  - DIS