02258naa a2200385 a 450000100080000000500110000800800410001902200140006002400390007410000180011324501970013126000090032850001080033752010070044565000170145265000180146965000260148765000160151365000180152965300090154765300120155665300190156865300170158765300120160465300250161670000180164170000180165970000170167770000150169470000170170970000150172670000170174170000140175877301000177210503642022-02-02       2012    bl uuuu     u00u1 u    #d  a0309-17407 a10.1016/j.meatsci.2012.05.0282DOI1 aCRAIGIE, C.R.  aA 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.h[electronic resource]  c2012  aArticle history: Received 22 July 2011 / Received in revised form 26 April 2012 / Accepted 31 May 2012.  aABSTRACT.   The current EUROP beef carcass classification scheme is still largely dependent on visually assessed fatness and conformation and its purpose is to provide a common basis for the description of carcasses for use in trade, price reporting and intervention. The meat industry, however, aims for accurately predicted saleable meat yield (SMY%) to which the EUROP carcass classification shows highly variable correlations due in part to the variable distribution of fat throughout the carcass as affected by breed, sex, diet, and the level of fat trimming. Video image analysis (VIA) technology is capable of improving the precision and accuracy of SMY% prediction even for specific carcass joints and simultaneously mimics the visual assessment to comply with EU regulations on carcass classification. This review summarises the development and use of VIA for evaluation of beef carcasses and discusses the advantages and shortfalls of the technology and its application. © 2012 Elsevier Ltd.  aCANAL ANIMAL  aGANADO VACUNO  aINDUSTRIA DE LA CARNE  aRENDIMIENTO  aUNION EUROPEA  aBeef  aCarcass  aClassification  aEUROP, yield  aGrading  aVideo image analysis1 aNAVAJAS, E.A.1 aPURCHAS, R.W.1 aMALTIN, C.A.1 aBUNGER, L.1 aHOSKIN, S.O.1 aROSS, D.W.1 aMORRIS, S.T.1 aROEHE, R.  tMeat Science, 2012, vol.92, no.4, p.307-318. doi: https://doi.org/10.1016/j.meatsci.2012.05.028