Carcass characteristics and meat quality of goat kids according to the Colomer - Rocher carcass fatness and conformation classes.

Classifying kid carcasses according to their fatness and conformation scores guides producers toward higher quality and income-generating production methods and determines the ideal slaughter time. This study aimed to determine the effects of Colomer-Rocher fatness and conformation classes on carcass and meat quality characteristics in goat kids. A total of 102 male kid carcasses were used in the study. Carcasses were divided into fatness (1-, 1, 1+, 2-) and conformation (P-, P, P+; O-) classes according to the Colomer-Rocher classification, and these groups were accepted as the experimental group. Hierarchical clustering analysis divided the kid carcasses into 5 clusters using certain carcass characteristics. Differences between clusters in most of the carcass characteristics were significant. The difference between the cluster groups in terms of meat colour and sensory characteristics was also significant. Fatness and conformation classes significantly affected most characteristics except kidney knob and channel fat (KKCF) percentages and carcass joints percentages. The Colomer-Rocher conformation classification was found to be more discriminatory in terms of meat quality than the fatness classification.

Modelling and predicting fat deposition rates in various South African sheep crosses using ultrasound technology.

Producers require an accurate predictive tool that can determine the optimal point of slaughter based on fat depth. The modelling of fat deposition with a simple mathematical model could supply in this need. Dohne Merino and Merino ewes were crossed with Dorper, Dormer and Ile de France rams or rams of their own breeds to create two purebred (Dohne Merino and Merino) and six crossbred groups (Dohne x Dorper, Dohne x Dormer, Dohne x Ile de France, Merino x Dorper, Merino x Dormer and Merino x Ile de France) of offspring. Fat deposition of four lambs of each sex per genotypic group was monitored from 80 to 360 days using ultrasound, and the data subsequently fitted to various equations and evaluated for goodness of fit. A linear fitting of fat depth to age (R2 > 0.77) and live weight (R2 > 0.56) were deemed to provide the best fit. The slope parameters of the equations indicated that ewes deposited fat faster than rams and that Dorper crosses had the highest fat deposition rate. An attempt was also made to model loin muscle growth, but the model fit was judged to be unsatisfactory. The predictive models developed here are deemed suitable for inclusion in feedlot management systems to aid in the production of optimally classified lamb carcasses.

Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs.

Aim of study was to investigate the relationship of EUROP carcass fatness and conformation classes with carcass and meat quality characteristics in thin-tailed (Kivircik) and a fat-tailed (Kangal Akkaraman) lambs. A total of 96 lamb carcasses (48 Kivircik and 48 Kangal Akkaraman breed) were examined. Distribution of carcasses in conformation and fatness classes were more limited in Kangal Akkaraman carcasses. More accurate predictions were obtained in Kivircik lambs compared to Kangal Akkaraman lambs in terms of backfat thickness, kidney knob and channel fat percentage, longissimus thoracis muscle area, weights of high-value carcass joints, weights of tissues in the hind limb and muscle/bone ratio. EUROP classification system was not appropriate for predicting meat quality in thin-tailed and fat-tailed lambs. The combination of EUROP fatness and conformation classes with cold carcass weight can be used to predict weights of high-value carcass joints and weights of hind limb tissues.

Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigs.

The amount and quality of covering adipose tissue affect the suitability of hind legs for the production of high-quality seasoned hams. To date, no studies exist on the correlation between EUROP carcass classification and backfat fatty acid (FA) composition in heavy pigs used for dry-cured hams. A sample of 898 Italian Large White heavy pigs was used to verify the relationship between carcass classification based on lean meat percentage and backfat FA composition. A Canonical Discriminant Analysis (CDA) was used to verify the power of individual FA and FA categories in discriminating among EUROP classes. The results proved that saturated FAs (i.e. palmitic, stearic and arachidic acids) and the n-6 polyunsaturated FAs have the highest discriminating power, thus permitting to differentiate among E, U, R, O carcass classes. For the first time, this work demonstrates the relationship between EUROP pig carcass grading, which is only based on an estimate of the percentage of lean meat, and backfat FA composition.

A review of computed tomography and manual dissection for calibration of devices for pig carcass classification - Evaluation of uncertainty.

Online pig carcass classification methods require calibration against a reference standard. More than 30years ago, the first reference standard in the EU was defined as the total amount of lean meat in the carcass obtained by manual dissection. Later, the definition was simplified to include only the most important parts of the carcass to obtain a better balance between accuracy and cost. Recently, computed tomography (CT) obtained using medical X-ray scanners has been proposed as a reference standard. The error sources of both traditional (manual) dissection methods and the new methods based on images from CT scanning of pig carcasses are discussed in this paper. The uncertainty resulting from the effect of various error sources is estimated. We conclude that, without standardisation, the uncertainty is considerable for all the methods. However, methods based on volume estimation using CT and image analysis might lead to higher accuracy if necessary precautions are taken with respect to measuring protocol and reference materials.

Effect of genotype and age on some carcass and meat quality traits of beef carcasses subjected to the South African classification system.

Genotype and age effects on pH24, L*, a*, b*, tenderness (WBSF), cooking (CL %), and thawing loss (TL %) of beef carcasses subjected to the South African classification system were determined. Carcass traits (bruising, subcutaneous fat (SF), and conformation) were also measured. Meat quality measurements were taken on the longissimus thoracis et lumborum (n=175) of A, AB, B, and C carcasses from Angus, Bonsmara, Fleckvieh, Non-descript, and Simmental genotypes. No bruises were evident in all carcasses. All carcasses scored medium conformation (class 3) while in SF classification, class 2 had the greatest frequency (66.3%). Genotypic effects (P<0.05) were observed for a*, hue angle (HA), pH24, TL%, CL%, and WBSF between steers with six, seven, and eight incisors. Notable differences (P<0.05) were observed for tenderness where Angus and Simmental had least tender meat while Non-descript and Fleckvieh had the tenderest meat within the C-age class. Meat quality varied within animals of the same age-class across genotypes.

Multivariate regression analysis applied to the calibration of equipment used in pig meat classification in Romania.

This paper highlights the statistical methodology used in a dissection experiment carried out in Romania to calibrate and standardize two classification devices, OptiGrade PRO (OGP) and Fat-o-Meat'er (FOM). One hundred forty-five carcasses were measured using the two probes and dissected according to the European reference method. To derive prediction formulas for each device, multiple linear regression analysis was performed on the relationship between the reference lean meat percentage and the back fat and muscle thicknesses, using the ordinary least squares technique. The root mean squared error of prediction calculated using the leave-one-out cross validation met European Commission (EC) requirements. The application of the new prediction equations reduced the gap between the lean meat percentage measured with the OGP and FOM from 2.43% (average for the period Q3/2006-Q2/2008) to 0.10% (average for the period Q3/2008-Q4/2014), providing the basis for a fair payment system for the pig producers.

Comparison of national ZP equations for lean meat percentage assessment in SEUROP pig classification.

The objectives of the present work were (1) to compare pig carcass classification using different ZP ("Zwei-Punkt-Messverfahren") equations approved in the EU, applied on the same dataset, and to discuss the origin of differences between member states; (2) to evaluate the effect of a possible common ZP equation from the combined dataset and analyse how do the different subsets perform; and (3) to discuss the consequences of different national equations within the EU in view of the harmonization of pig carcass classification. A dataset of 951 carcasses from Belgium, France, Germany, Slovenia and Spain was used, 12 approved ZP equations in Europe were applied and the results were compared. Observed differences can be due not only to differences in genetics and sexes, but also to differences in the ZP measurement and dissection trials performed to obtain national equations. Important differences between some equations (up to almost 5 lean meat percentage) indicate a low harmonization among them and a need for improvements.

Effect of animal age and trimming practices on the physical composition of Bonsmara beef.

Increased economic incentive for producing young and leaner carcasses, as well as demand for lean meat from progressively health conscious consumers, are considered drivers for change in carcass composition over time. Furthermore, many retailers trim visible fat from meat to various degrees and consumers increasingly remove visible fat from meat prior to, or after, cooking. The objective of this study was to determine the composition of South African Bonsmara beef from four age groups from different production systems, as well as to extrapolate the effect of fat trimming on physical composition. Fat content of marketable beef has decreased notably since the 1930s, and beef from the South African Bonsmara breed contains less than 10g lipid per 100g after trimming of subcutaneous fat, irrespective of age. Removal of all visible fat reduces the lipid content to less than 5g per 100g, comparing favourably with other lean animal products.

Componentes principais das características de carcaças de bovinos anelorados e fontes de variação em lesões / Principal components of carcass characteristics in zebu cattle and variation factors for injuries

Objetivou-se levantar e avaliar os componentes principais das características de carcaças de bovinos anelorados e fontes de variação em lesões. Utilizou-se um banco de dados com informações de 15.002 carcaças de bovinos anelorados. As variáveis levantadas foram peso da carcaça quente, conformação da carcaça, escore de gordura subcutânea, condição sexual, número de dentes incisivos, lesões e distância percorrida da propriedade rural ao abatedouro. Também foi considerado o sistema de terminação dos bovinos por meio da comunicação pessoal do técnico responsável pelo rebanho. Para entender o relacionamento das variáveis descritas, utilizaram-se a correlação dos componentes principais e as variáveis originais, os planos fatoriais, o círculo unitário, a análise de cluster e testes não-paramétricos. O escore de gordura subcutânea, a condição sexual, o peso da carcaça quente, o número de dentes e a propriedade rural, compuseram 68,26% da variação total. A conformação das carcaças e o sistema de terminação explicaram uma baixa parcela da variabilidade. As variáveis: propriedade rural (distância percorrida), número de dentes incisivos, sistema de terminação e escore de gordura subcutânea, influenciaram o número de carcaças com lesões. A condição sexual, o peso da carcaça quente e a conformação da carcaça não alteraram a proporção de carcaças com lesões.

This study was made in order to evaluate the principal components of carcass characteristics in Zebu cattle and variation factors for injuries. We used a database with information from 15,002 carcasses of Zebu cattle. The variables studied were hot carcass weight, carcass conformation, fat thickness score, sexual condition, number of teeth, injuries and distance from the farm to the slaughterhouse. We also raised the finishing system of cattle through information obtained from the technician responsible for the herd. To understand the relationship of the variables, we used the correlation of the principal components and original variables, the factorial plans, the unit circle, cluster analysis and non-parametric tests. The fat thickness score, sexual condition, hot carcass weight, the number of teeth, and farm comprised 68.26% of the total variability. The carcasses conformation and the finishing system explained a low proportion of the variability. Variables as farm, number of teeth, finishing system and fat thickness score influenced the number of injuried carcasses. The sexual condition, hot carcass weight and carcass conformation did not change the proportion of injuried carcasses.