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

Meat Science
N PrietoR Roehe

Abstract

The potential of X-ray computed tomography (CT) as a predictor of cuts composition and meat quality traits using a multivariate calibration method (partial least square regression, PLSR) was investigated in beef cattle. Sirloins from 88 crossbred Aberdeen Angus (AAx) and 106 Limousin (LIMx) cattle were scanned using spiral CT. Subsequently, they were dissected and analyzed for technological and sensory parameters, as well as for intramuscular fat (IMF) content and fatty acid composition. CT-PLSR calibrations, tested by cross-validation, were able to predict with high accuracy the subcutaneous fat (R2, RMSECV=0.94, 34.60 g and 0.92, 34.46 g), intermuscular fat (R2, RMSECV=0.81, 161.54 g and 0.86, 42.16 g), total fat (R2, RMSECV=0.89, 65.96 g and 0.93, 48.35 g) and muscle content (R2, RMSECV=0.99, 58.55 g and 0.97, 57.45 g) in AAx and LIMx samples, respectively. Accurate CT predictions were found for fatty acid profile (R2=0.61-0.75) and intramuscular fat content (R2=0.71-0.76) in both sire breeds. However, low to very low accuracies were obtained for technological and sensory traits with R2 ranged from 0.01 to 0.26. The image analysis evaluated provides the basis for an alternative approach to deliver very accurate predictions o...Continue Reading

References

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Nov 27, 2008·Meat Science·Martin Vester-ChristensenRasmus Larsen
Nov 1, 2010·Animal : an International Journal of Animal Bioscience·E A NavajasR Roehe

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Citations

Mar 15, 2015·Journal of Shoulder and Elbow Surgery·Brandon M SteenMark A Frankle
Feb 22, 2011·Meat Science·Torben H JensenFranz Pfeiffer
May 16, 2015·Critical Reviews in Food Science and Nutrition·Zhenjie XiongQiong Dai
Jul 14, 2018·Animal : an International Journal of Animal Bioscience·L J Farmer, D T Farrell
Mar 17, 2020·Animal : an International Journal of Animal Bioscience·M J McPheeV H Oddy
Oct 30, 2019·Food Science & Nutrition·Zhe DuAshraf Mahmood

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