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This Article Full Text (PDF) All Versions of this Article: jas.2009-1791v1 87/7/2376    most recent Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Vote, D. J. Articles by Smith, G. C. Search for Related Content PubMed PubMed Citation Articles by Vote, D. J. Articles by Smith, G. C.

Video Image Analysis as a Potential Grading System for Uruguayan Beef Carcasses

¹ Cargill Meat Solutions, 151 N. Main St. #900 Wichita, KS, 67202 , ² Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171 , ³ Minerva, LTD. Av. Antonio Manaso Bernardes s/n 14781-545 Barretos, Sao Paulo, Brazil, South America ⁴ INIA Tacuarembó Research Station Ruta 5, km. 386, C.C. 78086, C.P. 45000, Tacuarembó, Uruguay, South América

keith.belk{at}colostate.edu.com

Abstract

A study was conducted in 2 phases to evaluate the effectiveness of: 1) the VIAscan Beef Carcass System (hot carcass system) (BCS) 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 BCS or CVS BeefCam is similar to, or slightly better than, the use of USDA yield grade calculated to the nearest 0.1 and were 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 would remove 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 the subjectivity, in comparison to 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.

Key Words: instrument grading • Uruguayan beef • video image analysis