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1. Computer vision and remote sensing to assess physiological responses of cattle to pre-slaughter stress, and its impact on beef quality: A review

Author:
Jorquera-Chavez, Maria; Fuentes, Sigfredo; Dunshea, Frank R.; Jongman, Ellen C.; Warner, Robyn D.
Source:
Meat science 2019 v.156 pp. 11-22
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef carcasses; cattle; computer vision; physiological response; prediction; remote sensing; slaughter;     Show all 8 Subjects
Abstract:
... Pre-slaughter stress is well-known to affect meat quality of beef carcasses and methods have been developed to assess this stress. However, development of more practical and less invasive methods are required in order to assess the response of cattle to pre-slaughter stressors, which will potentially also assist with the prediction of beef quality. This review outlines the importance of pre-slaugh ...
DOI:
10.1016/j.meatsci.2019.05.007

2. Bovine M. longissimus thoracis meat quality differences due to Canada quality grade

Author:
Puente, J.; Samanta, S.S.; Bruce, H.L.
Source:
Meat science 2019 v.155 pp. 43-49
ISSN:
0309-1740
Subject:
beef quality,   etc   ; cattle; cooking quality; intramuscular fat; longissimus muscle; shear stress; tenderizing; Canada;     Show all 8 Subjects
Abstract:
... Differences in meat quality characteristics between the four Canada beef quality grades (Canada Prime, AAA, AA, and A) at days 4 and 18 post mortem were investigated using 48 (n = 12/grade) bovine M. longissimus thoracis (LT, rib eye). There was no difference in intramuscular fat content between Canada A and AA LT, and Canada AA LT had a higher mean Warner-Bratzler shear force (WBSF) than LT from ...
DOI:
10.1016/j.meatsci.2019.05.002

3. New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

Author:
Conanec, Alexandre; Picard, Brigitte; Durand, Denis; Cantalapiedra-Hijar, Gonzalo; Chavent, Marie; Denoyelle, Christophe; Gruffat, Dominique; Normand, Jérôme; Saracco, Jérôme; Ellies-Oury, Marie-Pierre
Source:
Foods 2019 v.8 no.6
ISSN:
2304-8158
Subject:
beef quality,   etc   ; beef; beef industry; data collection; experts; heifers; models; sensory properties;     Show all 8 Subjects
Abstract:
... The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, including carcass properties, to assess a new method of m ...
DOI:
10.3390/foods8060197

4. The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads

Author:
Kilgannon, Ashleigh K.; Holman, Benjamin W.B.; Mawson, A. John; Campbell, Michael; Collins, Damian; Hopkins, David L.
Source:
Meat science 2019 v.150 pp. 23-32
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef; longissimus muscle; microbial load; sensory properties; storage temperature; tenderizing;     Show all 7 Subjects
Abstract:
... The ageing of beef is essential to provide a tender product which is deemed acceptable by consumers, with beef processors routinely ageing beef for ~ 14 d at 0–2 °C. The rate of tenderisation is directly affected by temperature, and as such the possibility of decreasing the required ageing time by increasing storage temperature could provide an opportunity to decrease associated costs. To test thi ...
DOI:
10.1016/j.meatsci.2018.11.023

5. An intelligent machine vision-based smartphone app for beef quality evaluation

Author:
Hosseinpour, Soleiman; Ilkhchi, Ali Hakimi; Aghbashlo, Mortaza
Source:
Journal of food engineering 2019 v.248 pp. 9-22
ISSN:
0260-8774
Subject:
beef quality,   etc   ; algorithms; beef; consumer satisfaction; image analysis; markets; mobile telephones; neural networks; prediction; probability; purchasing; shear stress; texture;     Show all 13 Subjects
Abstract:
... Beef tenderness is the most important attribute correlated with beef quality, consumer satisfaction, and purchasing decisions. Nowadays, a rapid, non-invasive, and non-destructive evaluation and prediction of beef tenderness and quality from fresh product attributes is desired in industries, laboratories, and markets dealing with beef handling, processing, analyzing, and buy and sell. In this stud ...
DOI:
10.1016/j.jfoodeng.2018.12.009

6. Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat

Author:
Listrat, Anne; Gagaoua, Mohammed; Picard, Brigitte
Source:
Foods 2019 v.8 no.3
ISSN:
2304-8158
Subject:
beef quality,   etc   ; beef; cattle; extracellular matrix; muscle development; muscle fibers; ontogeny; pregnancy; proteoglycans; semitendinosus muscle; sensory properties;     Show all 11 Subjects
Abstract:
... The sensory properties of beef are known to depend on muscle fiber and intramuscular connective tissue composition (IMCT). IMCT is composed of collagens, proteoglycans and glycoproteins. The differentiation of muscle fibers has been extensively studied but there is scarcity in the data concerning IMCT differentiation. In order to be able to control muscle differentiation to improve beef quality, i ...
DOI:
10.3390/foods8030097

7. Noise filtering framework for electronic nose signals: An application for beef quality monitoring

Author:
Wijaya, Dedy Rahman; Sarno, Riyanarto; Zulaika, Enny
Source:
Computers and electronics in agriculture 2019 v.157 pp. 305-321
ISSN:
0168-1699
Subject:
beef quality,   etc   ; beef; discriminant analysis; electronic nose; fuzzy logic; health hazards; monitoring; neural networks; support vector machines; wavelet;     Show all 10 Subjects
Abstract:
... Beef is one of the most popular and widely consumed foodstuffs in the world. Nevertheless, it can easily decay if not properly treated during distribution and storage. The consumption of low quality beef causes a serious health hazard. The electronic nose (e-nose) is a rapid and low-cost instrument for beef quality classification. Hence, the development of a mobile e-nose for online meat quality m ...
DOI:
10.1016/j.compag.2019.01.001

8. The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits

Author:
Holman, Benjamin W.B.; Kerr, Matthew J.; Morris, Stephen; Hopkins, David L.
Source:
Meat science 2019 v.148 pp. 50-54
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef carcasses; color; cooking quality; cutting; dark cutting meat; drip loss; linear models; pH; sarcomeres; Australia;     Show all 11 Subjects
Abstract:
... Within 24 h post-mortem, loin surfaces of Australian beef carcasses (n = 436) were evaluated using the Nix Pro Color Sensor™ (NIX). The potential for colorimetrics (L*, a*, b*, hue and chroma) to discriminate between dark cutting (DC) and non-dark cutting (nDC) carcasses was compared. For this purpose, a chroma threshold of 30.5 delivered maximum total sensitivity and specificity. The bolar blade, ...
DOI:
10.1016/j.meatsci.2018.10.002

9. Muscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle

Author:
Wicks, Jordan; Beline, Mariane; Gomez, Juan Fernando Morales; Luzardo, Santiago; Silva, Saulo Luz; Gerrard, David
Source:
Agriculture (Basel) 2019 v.9 no.9
ISSN:
2077-0472
Subject:
beef quality,   etc   ; animal growth; beef cattle; color; energy metabolism; firmness; flavor; livestock and meat industry; marketing; meat; meat production; muscles; population growth; profitability; raw meat; texture;     Show all 16 Subjects
Abstract:
... World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing affl ...
DOI:
10.3390/agriculture9090195

10. The potential role of secondary metabolites in modulating the flavor and taste of the meat

Author:
Ramalingam, Vaikundamoorthy; Song, Zhen; Hwang, Inho
Source:
Food research international 2019 v.122 pp. 174-182
ISSN:
0963-9969
Subject:
beef quality,   etc   ; amino acids; beef; color; consumer acceptance; fatty acids; flavor; genetic background; juiciness; nutrition; odors; palatability; peptides; purchasing; secondary metabolites; taste; vitamins;     Show all 17 Subjects
Abstract:
... Flavor is one of the most significant characteristics of beef palatability and it can eventually affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef quality is large and is due to many factors, such as differences in genetic background, sex, age, management and nutrition. The consumer's decision to purchase beef is guided by the perception of healthiness and ...
DOI:
10.1016/j.foodres.2019.04.007

11. Beef tenderness and intramuscular fat proteomic biomarkers: Effect of gender and rearing practices

Author:
Picard, Brigitte; Gagaoua, Mohammed; Al Jammas, Marwa; Bonnet, Muriel
Source:
Journal of proteomics 2019 v.200 pp. 1-10
ISSN:
1874-3919
Subject:
beef quality,   etc   ; Maine-Anjou; age at slaughter; animal characteristics; antibodies; beef; biomarkers; carcass characteristics; cows; finishing; glycogen; intramuscular fat; longissimus muscle; metabolism; phosphorylase; proteins; proteomics; rearing; steers;     Show all 19 Subjects
Abstract:
... This study analyzed the effect of gender on the abundances of 20 protein biomarkers of tenderness and/or intramuscular fat content in five muscles: Longissimus thoracis, previously identified as biomarkers of tenderness and/or intramuscular Semimembranosus, Rectus abdominis, Triceps brachii and Semitendinosus, from cows and steers of the Protected Designation Origin Maine Anjou. The protein abunda ...
DOI:
10.1016/j.jprot.2019.03.010

12. Rapid Evaluation of Quality Deterioration and Freshness of Beef during Low Temperature Storage using Three-dimensional Fluorescence Spectroscopy

Author:
Liu, Huan; Saito, Yoshito; Al Riza, Dimas Firmanda; Kondo, Naoshi; Yang, Xinting; Han, Donghai
Source:
Food chemistry 2019
ISSN:
0308-8146
Subject:
beef quality,   etc   ; algorithms; amino acids; beef; cluster analysis; color; factor analysis; fluorescence; fluorescence emission spectroscopy; freshness; heme; lipid peroxidation; models; pH; protein degradation; schiff bases;     Show all 16 Subjects
Abstract:
... We investigated three-dimensional (3-D) fluorescence spectroscopy for its potential to evaluate beef quality deteriorative changes and freshness. The fluorescence characteristics of heme, conjugated Schiff base and amino acids, could be indicators of internal biochemical reactions associated with beef deterioration, including color changes, lipid oxidation, and protein degradation, as well as a me ...
DOI:
10.1016/j.foodchem.2019.02.119

13. Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

Author:
Arcanjo, Narciza MO; Ventanas, Sonia; González‐Mohíno, Alberto; Madruga, Marta S; Estévez, Mario
Source:
Journal of the science of food and agriculture 2019 v.99 no.3 pp. 1108-1116
ISSN:
0022-5142
Subject:
beef quality,   etc   ; alcohols; antioxidants; beef; bioactive compounds; consumer acceptance; esters; flavor; lactones; marinating; oxidation; oxidative stability; phenolic compounds; rancidity; roasting; steaks; volatile compounds; wines;     Show all 18 Subjects
Abstract:
... BACKGROUND: The objective of this study was to evaluate the impact of red wine‐based marination on the oxidative stability and overall quality of roasted beef strip steaks. Four treatments were considered, according to the type of wine (300 mL dealcoholized wine/kilogram meat): ‘Cabernet Sauvignon’, ‘Tempranillo’, ‘Isabel’ (ISA), and a control. The formation of potentially harmful protein oxidatio ...
DOI:
10.1002/jsfa.9278

14. The impact of two different hormonal growth promotants (HGPs) on the eating quality of feedlot-finished steer carcasses

Author:
Packer, D. T.; Geesink, G. H.; Polkinghorne, R.; Thompson, J. M.; Ball, A. J.
Source:
Animal production science 2019 v.59 no.2 pp. 384-394
ISSN:
1836-0939
Subject:
beef quality,   etc   ; beef; beef cattle; beef industry; bone formation; calpastatin; carcass weight; estradiol; flavor; freezing; juiciness; longissimus muscle; models; slaughter; steers; trenbolone; zebu; Australia;     Show all 18 Subjects
Abstract:
... The Meat Standards Australia beef-grading model applies a variable adjustment for different cuts of hormonal growth promotant (HGP)-treated carcasses, but does not differentiate between different HGP types. Using 300 non-implanted Bos indicus–Bos taurus composite steers, an experiment was conducted to compare the effects of an oestradiol only (OES) and a combination trenbolone acetate and oestradi ...
DOI:
10.1071/AN17121

15. Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics

Author:
Lee, Y.; Lee, B.; Kim, H.K.; Yun, Y.K.; Kang, S.J.; Kim, K.T.; Kim, B.D.; Kim, E.J.; Choi, Y.M.
Source:
Meat science 2018 v.145 pp. 195-201
ISSN:
0309-1740
Subject:
beef quality,   etc   ; firmness; marbling; meat; mouth; muscle fibers; muscles; sensory properties; texture;     Show all 9 Subjects
Abstract:
... The main objective of this study was to compare the eating quality among the groups categorized by the Korean beef quality grade and texture feature of exposed muscle surface assessed by extent of dented areas and firmness. Additionally, this study also investigated the effects of fiber and bundle characteristics on texture feature to establish the cause of differences in muscle surface texture. S ...
DOI:
10.1016/j.meatsci.2018.06.034

16. Beef quality labels: A combination of sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis

Author:
Meyerding, Stephan G.H.; Gentz, Maria; Altmann, Brianne; Meier-Dinkel, Lisa
Source:
Appetite 2018 v.127 pp. 324-333
ISSN:
0195-6663
Subject:
beef quality,   etc   ; beef; consumer preferences; markets; monitoring; prices; steaks; willingness to pay; Germany;     Show all 9 Subjects
Abstract:
... Consumer perspectives of beef quality are complex, leading to a market that is increasingly differentiating. Thus, ongoing monitoring and assessment of changes in consumer perspectives is essential to identify changing market conditions. Often only credence and search characteristics are evaluated in consumer studies; therefore the object of the present study is to examine consumer preferences and ...
DOI:
10.1016/j.appet.2018.05.008

17. Linear correlation between pH value of stimulated beef and electrical current intensity

Author:
Żywica, Ryszard; Modzelewska-Kapituła, Monika; Banach, Joanna K.; Tkacz, Katarzyna
Source:
International journal of food properties 2018 v.21 no.1 pp. 1386-1394
ISSN:
1532-2386
Subject:
beef quality,   etc   ; beef; bulls; electric current; electrical treatment; heifers; longissimus muscle; pH; slaughter;     Show all 9 Subjects
Abstract:
... The aim of the present study was to determine mathematical relationships between pH changes in beef 24 h post-slaughter and changes in the intensity of electrical current flowing through bull and heifer carcasses during high-voltage electrical stimulation. The electrical stimulation was applied 40 min postmortem for 120 s. The pH values of m. longissimus thoracis et lumborum were analyzed in the f ...
DOI:
10.1080/10942912.2018.1439956

18. Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks

Author:
Holman, Benjamin W.B.; Bailes, Kristy L.; Kerr, Matthew J.; Hopkins, David L.
Source:
Meat science 2019 pp. 107878
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef; biomarkers; cold storage; docosahexaenoic acid; eicosapentaenoic acid; fatty acid composition; grasses; intramuscular fat; monounsaturated fatty acids; particle size; storage time; thiobarbituric acid-reactive substances; vacuum packaging; vitamin E;     Show all 15 Subjects
Abstract:
... We investigated the fatty acid (FA) composition, oxidative biomarkers and quality traits of chilled beef. Specifically, striploin portions were held in vacuo and chilled (~ 1.5 °C) for up to 12 weeks, and analysed dependent on their assigned chilled storage period (0, 2, 5, 8, 10 and 12 weeks). There were no practical effects observed on beef FA composition as a result of chilled storage – includi ...
DOI:
10.1016/j.meatsci.2019.107878

19. Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China

Author:
Chen, Xue; Zhang, Yimin; Yang, Xiaoyin; Hopkins, David L.; Zhu, Lixian; Dong, Pengcheng; Liang, Rongrong; Luo, Xin
Source:
Food research international 2019 v.120 pp. 784-792
ISSN:
0963-9969
Subject:
beef quality,   etc   ; Carnobacterium; Lactobacillus; arithmetics; bacteria; bacterial communities; beef; plate count; shelf life; shipping; statistical models; storage temperature; storage time; supercooling; total volatile basic nitrogen; vacuum packaging; variance; Australia; China;     Show all 19 Subjects
Abstract:
... The aim of this study was to investigate the shelf-life and microbial community dynamics of super-chilled vacuum-packaged beef striploins imported from Australia to China after approximately five weeks of shipping time and an additional 15 weeks of storage at −1 °C ± 0.5 °C. Data analysis using a mixed model (REML) with time as the fixed effect and portion as a random effect, showed that the only ...
DOI:
10.1016/j.foodres.2018.11.039

20. Compliance of large feedyards in the northern high plains with the Beef Quality Assurance Feedyard Assessment

Author:
Woiwode, R.; Grandin, T.; Kirch, B.; Paterson, J.
Source:
The Professional animal scientists 2016 v.32 no.6 pp. 750-757
ISSN:
1080-7446
Subject:
beef quality,   etc   ; cattle; compliance; feedlots; jumping; quality control; rubber; vocalization;     Show all 8 Subjects
Abstract:
... Despite increasing public scrutiny of practices used in raising animals for food, there is little readily available information about how cattle handling is managed in feedyards. The purpose of this study was to score cattle handling in commercial feedyards using the most widely adopted program for managing cattle handling, and to make these scores available as evidence of producer commitment to p ...
DOI:
10.15232/pas.2015-01472