Real-time augmentation of USDA yield grade application to beef carcasses using video image analysis.

In two phases, this study assessed the ability of two video image analysis (VIA) instruments, VIASCAN and Computer Vision System (CVS), to augment assignment of yield grades (YG) to beef carcasses to 0.1 of a YG at commercial packing plant speeds and to test cutout prediction accuracy of a YG augmentation system that used a prototype augmentation touchpanel grading display (designed to operate commercially in real-time). In Phase I, beef carcasses (n = 505) were circulated twice at commercial chain speeds (340 carcasses per hour) by 12 on-line USDA graders. During the first pass, on-line graders assigned a whole-number YG and a quality grade (QG) to carcasses as they would normally. During the second pass, on-line graders assigned only adjusted preliminary yield grades (APYG) and QG to carcasses, whereas the two VIA instruments measured the longissimus muscle area (LMA) of each carcass. Kidney, pelvic, and heart fat (KPH) was removed and weighed to allow computation of actual KPH percentage. Those traits were compared to the expert YG and expert YG factors. On-line USDA graders' APYG were closely related (r = 0.83) to expert APYG. Instrument-measured LMA were closely related (r = 0.88 and 0.94; mean absolute error = 0.3 and 0.2 YG units, for VIASCAN and CVS, respectively) to expert LMA. When YG were augmented using instrument-measured LMA and computed either including or neglecting actual KPH percentage, YG were closely related (r = 0.93 and 0.92, mean absolute error = 0.32 and 0.40 YG units, respectively, using VIASCAN-measured LMA; r = 0.95 and 0.94, mean absolute error = 0.24 and 0.34 YG units, respectively, using CVS-measured LMA) to expert YG. In Phase II, augmented YG were assigned (0.1 of a YG) to beef carcasses (n = 290) at commercial chain speeds using VIASCAN and CVS to determine LMA, whereas APYG and QG were determined by online graders via a touch-panel display. On-line grader YG (whole-number), expert grader YG (to the nearest 0.1 of a YG), and VIASCAN- and CVS-augmented YG (to the nearest 0.1 of a YG) accounted for 55, 71, 60, and 63% of the variation in fabricated yields of closely trimmed subprimals, respectively, suggesting that VIA systems can operate at current plant speeds and effectively augment official USDA application of YG to beef carcasses.

Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups.

This study was conducted to determine the effectiveness of the SmartMV prototype BeefCam Video Imaging System (prototype BeefCam) for classifying beef carcasses into palatability ("certified" or "not certified" as palatable) groups. Carcasses (n = 769) were selected from four beef-packing plants to represent three USDA quality grade groups (Top Choice, TC; Low Choice, LC; and Select, SE). Following chilling, a prototype BeefCam image of the longissimus muscle was obtained for each carcass. Strip loins were collected from the left side of each carcass and aged for 10 d; Warner-Bratzler shear force (WBSF; n = 769) values and consumer panel ratings (hedonic, end-anchored, 9-point ratings for overall like/dislike; n = 500 carcasses) were obtained for cooked steaks. Using information from the images, two regression models were developed to predict the first principal component of WBSF and consumer panel ratings for sorting carcasses based on expected eating quality. Model I used only prototype BeefCam output, whereas Model II used prototype BeefCam output and a coded value for quality grade group. For both models, carcasses with a predicted value of less than 0.0 were certified as producing palatable beef Additional carcasses (n = 292) were evaluated at a fifth and separate packing plant by prototype BeefCam to validate Models I and II. A strip loin was collected from each carcass and WBSF was measured after 14 d of aging. The percentages of validation carcasses that generated tough (WBSF > or = 4.5 kg) steaks were 6.5,5.8,10.7, and 7.9% for, TC, LC, SE, and all carcasses, respectively. Use of Model I certified 51.9, 47.6, 43.8, and 47.3% of TC, LC, SE, and all carcasses, respectively. Of the carcasses certified by use of Model I, 0.0,0.0, 4.1, and 1.4% of TC, LC, SE, and all carcasses, respectively, generated tough steaks. Use of Model II certified 59.7, 47.6, 25.0, and 42.1% of TC, LC, SE, and all carcasses, respectively. Of the carcasses certified by use of Model II, 2.2, 0.0, 3.6, and 1.6% of TC, LC, SE, and all carcasses, respectively, generated tough steaks. For both models, the frequency of carcasses that produced tough steaks in the certified group was lower (P < 0.05) for all validation carcasses sampled compared with that of the original carcass population. Based on the decrease in the frequency of carcasses that produced tough steaks, further development of a commercial BeefCam system is warranted.