02498naa a2200277 a 450000100080000000500110000800800410001902200430006002400280010310000140013124501310014526000090027650005040028552011080078965300090189765300170190665300380192365300300196165300250199170000250201670000180204170000160205970000150207570000170209077301130210710646092024-04-19       2024    bl uuuu     u00u1 u    #d  a2160-6056 (print); 2160-6064 (online).7 a10.1093/af/vfae0042DOI1 aBRITO, G.  aThe implementation of grading systems for beef carcass value differentiationbthe Uruguayan experience.h[electronic resource]  c2024  aArticle history: Published online 16 April 2024. -- Correspondence: Gustavo Brito, Instituto Nacional de Investigación Agropecuaria, INIA, Tacuarembó Research Station, C.P. 45000 Tacuarembó, Uruguay, gbrito@inia.org.uy -- Issue Section: Feature Articles (https://academic.oup.com/af/search-results?f_TocHeadingTitle=Feature+Articles ) -- LICENSE: This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/)  aImplications: * The Uruguayan beef industry is moving from a subjective beef carcass grading system to a video image analysis (VIA). Different studies contributed to this. Three Uruguayan Beef Quality Audits showed that 80% of the carcasses received the same muscle conformation and fatness score. This lack of discrimination associated suggested the need to develop a more discriminatory method of sorting carcasses into uniform marketing groups. The beef marketing system in Uruguay is based on hot carcass weight and visual degree of fat cover, creating a price grid in which the heaviest carcasses with fat grade 2 are rewarded, achieving the requirements of markets. * Research has been conducted in Uruguay using ultrasound of live animal and VIA of hot and chilled carcasses to better predict red meat yield. The results from this research will be discussed. * As the meat industry moves toward these concepts, a payment system that remunerates the individual animal merit is necessary, allowing the producer to undertake the relevant changes. Copyright © 2024 American Society of Animal Science  aBeef  aMeat quality  aSISTEMA GANADERO EXTENSIVO - INIA  aUruguayan carcass grading  aVideo image analysis1 aSOARES DE LIMA, J.M.1 aDEL CAMPO, M.1 aLUZARDO, S.1 aCORREA, D.1 aMONTOSSI, F.  tAnimal Frontiers. 2024, Volume 14, Issue 2, Pages 29-34. https://doi.org/10.1093/af/vfae004  -- OPEN ACCESS.