In this study, a total of 163 young-bull carcasses belonging to seven Spanish native beef cattle breeds showing substantial carcass variation were photographed in order to obtain digital assessments ...of carcass dimensions and profiles. This dataset was then analysed using machine learning (ML) methodologies to ascertain the influence of carcass profiles on the grade obtained using the SEUROP system. To achieve this goal, carcasses were obtained using the same standard feeding regime and classified homogeneous conditions in order to avoid non-linear behaviour in grading performance. Carcass weight affects grading to a large extent and the classification error obtained when this attribute was included in the training sets was consistently lower than when it was not. However, carcass profile information was considered non-relevant by the ML algorithm in earlier stages of the analysis. Furthermore, when carcass weight was taken into account, the ML algorithm used only easy-to-measure attributes to clone the classifiers decisions. Here we confirm the possibility of designing a more objective and easy-to-interpret system to classify the most common types of carcass in the territory of the EU using only a few single attributes that are easily obtained in an industrial environment.
The validity of the official SEUROP bovine carcass classification to grade light carcasses by means of three well reputed Artificial Intelligence algorithms has been tested to assess possible ...differences in the behavior of the classifiers in affecting the repeatability of grading. We used two training sets consisting of 65 and 162 examples respectively of light and standard carcass classifications, including up to 28 different attributes describing carcass conformation. We found that the behavior of the classifiers is different when they are dealing with a light or a standard carcass. Classifiers follow SEUROP rules more rigorously when they grade standard carcasses using attributes characterizing carcass profiles and muscular development. However, when they grade light carcasses, they include attributes characterizing body size or skeletal development. A reconsideration of the SEUROP classification system for light carcasses may be recommended to clarify and standardize this specific beef market in the European Union. In addition, since conformation of light and standard carcasses can be considered different traits, this could affect sire evaluation programs to improve carcass conformation scores from data from markets presenting a great variety of ages and weights of slaughtered animals.
Slovenian results on pig carcass classifi cation according to SEUROP (average lean meat percentage, carcass weight, measurements of fat and muscle and their variability) are presented for years from ...1996 to 2004. In these years, an important increase of average lean meat percentage was noted (51.9 % in year 1996 vs. 55.9 % in year 2004). As a consequence the percentage of pig carcasses being graded into S and E classes was almost tripled from 1996 to 2004 (21.3 to 58.2%, respectively). This improvement was initiated by the payment according to the lean meat percentage, to which pig breeders responded by better management of herds and partly by increased use of pietrain breed. Potential for further improvement remains in attaining genetically more uniform herds and reduction of carcass weight variability. A new method, introducing an optic probe Hennessy, adapted to changes of the EU legislation, is expected to shift up the average meat percentage close to 57%, which places Slovenian pigs into the EU average.
Improvement of accuracy in the estimation of lean meat content in pig carcasses Vitek, M.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic); Pulkrabek, J.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic); Valis, L.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) ...
Czech Journal of Animal Science,
05/2008, Letnik:
53, Številka:
5
Journal Article
Recenzirano
Odprti dostop
Fat thickness including skin and muscle depths were measured on the left carcass side in 168 pig hybrid carcasses. The lean meat content was determined on the basis of simplified dissections of the ...carcasses. Multiple regressions of the measurements of the fat and muscle thickness on the lean meat content were used to construct regression formulae for the ultrasound and probe apparatuses. To increase the accuracy of the prediction formulae, additional measures were included in the calculation which reduced se by 0.48 to 0.54 percent points. The highest correlation coefficient was determined in the ratio of the fat cover area above the musculus longissimus lumborum et thoracis (MLLT) to the MLLT area (r=-0.87). On the contrary, the lean meat content demonstrated the lowest correlation with the cold carcass weight (r=-0.25). Major carcass cuts (ham, loin, shoulder, belly with bones) from the carcasses classified in different SEUROP classes were evaluated. Significant differences between the classes were found in the proportions of cuts without fat cover, fat thickness measured at point P2, and fat thickness measured on the midline plane separating the left and right sides of the carcass.
The aim of this work was to determine the accuracy of the lean meat share (LM) estimate with FOM instrumentation, in pigs. A total of 720 pigs were measured at slaughterhouses. The tests were carried ...out to determine the ability to measure the same value with repeated injections in the same point of the pig carcass, taking into account the operator, the equipment and the state. Based on the observed measurements it can be stated that the difference between measurements of the muscle and fat in the first and repeated injections is very low. The estimation in the CR, compared to the SR is, for both punctures, higher. As regards repeatability, it is obvious that the pig measuring in the SR is performed more carefully. Also, CR operators, compared to SR, exhibit, in the case of repeated punctures, a greater variability.
In the study focused on the estimation of the efficiency of beef cattle in the conditions of the Czech Republic, 361 half-carcasses of the offspring of crossbred bulls of tested young beef sires were ...dissected. The bulls were fattened together and slaughtered at the age of 500 ± 30 days. The tested breeds were Aberdeen Angus (AA), Blonde d'Aquitaine (BA), Belgian Blue (BB), Charolais (CH), Hereford (HE), Limousine (LI), and Piemontese (PI). The control groups were bulls of the Czech Pied (C) and Holstein (H) breeds. The best commercial class according to the SEUROP system was found in the offspring of Charolais sires (3.17). The fat content was the highest in the BB group (2.45) and the lowest (P < 0.01) in the PI group (1.50). The average hot carcass weight was 332.54 kg and was significantly (P < 0.05) the lowest in bulls of the HE group (290.50 kg). After dissection the dressing percentage of meat, bone, separable fat, and the meat/bone ratio were calculated. The average meat percentage in the carcass was 78.47%. The dressing percentage of meat of PI group was 80.33% and was the highest of all the groups (P < 0.01). H group showed the highest proportion of bones (19.79%), which was by 2% higher than in PI group. The content of separable fat ranged between 1.29 and 3.68%.
The study was conducted to compare the carcass conformation and fatness of common slaughter cattle breeds in Turkey. A total of 878 carcasses from pure Holstein Friesian (HF, n = 381), pure Brown ...Swiss (BS, n = 314) and pure and crosses of Eastern Anatolian Red (EAR, n = 183) males that had been slaughtered in a commercial abattoir between1 October 2000 and1 October 2001 were evaluated. Carcass conformation and fatness classes were evaluated subjectively using photographic patterns according to the SEUROP classification system. According to the data of this study, HF and BS carcasses were heavier and had a better class in fleshiness than EAR. As carcass weight increased, the conformation and fatness class increased. The BS carcasses (-U) had more than one subclass higher fleshiness than HF (+R) carcasses. Conformation of EAR carcasses (-R) was lower than in HF and BS carcasses. However, the fatness scores of HF and EAR carcasses (9.38 = +3) were 0.25 unit higher than in BS (9.63 = -2). The carcass quality was better in HF and BS than in EAR.
Slovenian results on pig carcass classifi cation according to SEUROP (average lean meat percentage, carcass weight, measurements of fat and muscle and their variability) are presented for years from ...1996 to 2004. In these years, an important increase of average lean meat percentage was noted (51.9 % in year 1996 vs. 55.9 % in year 2004). As a consequence the percentage of pig carcasses being graded into S and E classes was almost tripled from 1996 to 2004 (21.3 to 58.2%, respectively). This improvement was initiated by the payment according to the lean meat percentage, to which pig breeders responded by better management of herds and partly by increased use of pietrain breed. Potential for further improvement remains in attaining genetically more uniform herds and reduction of carcass weight variability. A new method, introducing an optic probe Hennessy, adapted to changes of the EU legislation, is expected to shift up the average meat percentage close to 57%, which places Slovenian pigs into the EU average.
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