Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi
DOI:
https://doi.org/10.5219/1989Keywords:
marbling of beef, carcass weigh, carcass yield, meat colour, fat colour, fatness, carcass conformationAbstract
In Japan, Korea, the USA, and Australia, the area of the “muscle eye” (cross-section of the M. longissimus dorsi during the division of the half-carcass between the 12th and 13th rib into the front and rear parts) is used to assess the quality of cattle carcasses. The correlation between this feature and the slaughter and quality characteristics of carcasses in 20-22-month-old crossbred bulls (Ukrainian Black-and-White Dairy × Holstein) has been studied. The area of the “muscle eye” in bulls was determined before slaughter by an ultrasound analyzer Emperor 860. After slaughter, it was calculated by the length and depth of the "muscle eye". The colour of muscle and adipose tissue, carcass conformation, development, and subcutaneous fat thickness have been examined. The correlation between the size of the "muscle eye" and carcasses' quantitative and qualitative characteristics has been determined. The area of the "muscle eye" has a positive relationship (r = 0.612; p >0.999) with live weight after fasting, carcass weight (r = 0.598; p >0.999), flesh weight (r = 0.498; p >0.99), including the highest (r = 0.745; p >0.999), and first grade (r = 0.662; p >0.99), the amount of adipose tissue
(r = 0.491; p >0.99) and tendons and ligaments (r = 0.435; p >0.99). With its increase, there is a tendency to an inverse relationship with the content of second-grade flesh in the carcass (r = 0.303), carcass conformation (r = 0.147), fat-irrigation thickness (r = 0.125), and marbling (r = 0.340). The area of the "muscle eye" is inversely correlated with the development of subcutaneous fat (r = -0.389; p >0.95) and the saturated colour of muscle tissue (r = -0.309). The correlation coefficients between the area of the "muscle eye" determined by ultrasound and quantitative and qualitative characteristics of carcasses are significantly higher than those obtained by post-slaughter calculation of the area of the muscle eye by measuring the length and depth. The data's practical significance is obtaining knowledge that allows beef to be sorted based on the correlation between the muscle eye area and the quality of carcasses and beef.
Downloads
Metrics
References
DSTU 4673:2006. Cattle for slaughter. General specifications. Quality management systems – Requirements.
Commission Regulation (EC). (2008). Commission Regulation (EC) No 1249/2008 of 10 December 2008 laying down detailed rules on the implementation of the Community scales for the classification of beef, pig and sheep carcasses and the reporting of prices thereof.
JMGA. (2000). Beef carcass grading standard. Japan Meat Grading Association. Tokyo, Japan.
Ministry for Food, Agriculture, Forestry, and Fisheries (MFAFF). (2007). Processing standard for meat products act, Grading, fabrication, and cutting of beef carcass. Seoul, Korea: Ministry for Food, Agriculture, Forest and Fisheries. Р. 82.
USDA. (2001). United States Standards for Grades of Feeder Cattle.
MSA. (2015). Meat Standards Australia.
Christensen, M., Ertbjerg, P., Failla, S., Sañudo, C., Richardson, R. I., Nute, G. R., Olleta, J. L., Panea, B., Albertí, P., Juárez, M., Hocquette, J. F., & Williams, J. L. (2011). Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. In Meat Science (Vol. 87, Issue 1, pp. 61–65). Elsevier. https://doi.org/10.1016/j.meatsci.2010.09.003 DOI: https://doi.org/10.1016/j.meatsci.2010.09.003
Ugnivenko, A., Getya, A., Nosevych, D., Antoniuk, T., Kruk, O., Slobodyanyuk, N., Ivaniuta, A., Omelian, A., Gryshchenko, S., & Israelian V. (2022). The study of “muscle eye” in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16., pp. 519–529). HACCP Consulting. https://doi.org/10.5219/1762 DOI: https://doi.org/10.5219/1762
Pimentel-Concepción, M., Jaborek, J. R., Schweihofer, J. P., Garmyn, A. J., McKendree, M. G. S., Bradford, B. J., Hentschl, А., & Buskirk, D. D. (2024). Growth performance, carcass traits, and feeder calf value of beef × Holstein and Holstein feedlot steers. In Applied Animal Science (Vol. 40, Issue 1, pp. 56–68). Elsevier. https://doi.org/10.15232/aas.2023-02454 DOI: https://doi.org/10.15232/aas.2023-02454
Bhuiyan, M. S. A., Kim, H. J., Lee, S. H., Cho, S. H., Yang, B. S., Kim, S. D., & Lee, S. H. (2017). Genetіc parameters of carcass and meat quality traits in different muscles (longissimus dorsi and semimembranosus) of Hanwoo (Korean cattle). In Journal of Animal Science (Vol. 95., Issue 8., Р. 3359–3369). American Society of Animal Science. https://doi.org/10.2527/jas.2017.1493 DOI: https://doi.org/10.2527/jas.2017.1493
Zheplinska, M., Mushtruk, M., Shablii, L., Shynkaruk, V., Slobodyanyuk, N., Rudyk, Y., Chumachenko, I., Marchyshyna, Y., Omelian, A., & Kharsika, I. (2022). Development and shelf-life assessment of soft-drink with honey. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 114–126). HACCP Consulting. https://doi.org/10.5219/1738 DOI: https://doi.org/10.5219/1738
Council Regulation (EC) No. 1099/2009. On the protection of animals at the time of death.
Order No. 290 of 06 August 2004. Rules of pre-slaughter veterinary inspection of animals and veterinary-sanitary examination of meat and meat products.
Palamarchuk, I., Zozulyak, O., Mushtruk, M., Petrychenko, I., Slobodyanyuk, N., Domin, О., Udodov, S., Semenova, O., Karpovych, I., & Blishch, R. (2022). The intensification of dehydration process of pectin-containing raw materials. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 15–26). HACCP Consulting. https://doi.org/10.5219/1711 DOI: https://doi.org/10.5219/1711
Chi, N. T. K., Hue, P. T., Hanh, T. Q., & Ngoan, L. D. (2023). Carcass characteristics and meat quality of crossbred (Brahman× Lai Sind) and (Red Angus× Lai Sind) bulls kept in small-scale farms. In Online Journal of Animal and Feed Research (Vol. 13, Issue 3, pp. 153–161). Scienceline. https://doi.org/10.51227/ojafr.2023.24 DOI: https://doi.org/10.51227/ojafr.2023.24
Pogorzelska–Przybyłe, P., Nogalski, Z., & Wielgosz–Groth, Z. (2014). Prediction of the carcass value of young Holstein-Friesian bulls based on live body measurements. In Annals of Animal Science (Vol. 14, Issue 2, pp. 429–439). Sciendo. https://doi.org/10.2478/aoas-2014-0004 DOI: https://doi.org/10.2478/aoas-2014-0004
Batorska, M., Wiecek, J., Kunowska-Slosarz, M., Puppel, K., Slosarz, J., Golebiewski, M., & Balcerak, M. (2018). The effect of carcass weight on chemical characteristics and fatty acid composition of Longissimus dorsi and Semimembranosus muscles of European wild boar (Sus scrofa scrofa) meat. In Canadian Journal of Animal Sciencе (Vol. 98, Issue 3, Р. 557–564). Canadian Science Publishing. https://doi.org/10.1139/cjas-2017-0090 DOI: https://doi.org/10.1139/cjas-2017-0090
Vinay, V., Piña, C., Peraza-Mercado, G., & Hernández, B. (2014). Using ultrasound for the estimation of carcass characteristics in crossbreed (Bos taurus/Bos indicus) bulls. In Research Opinions in Animal and Veterinary Sciences (Vol. 4, Issue 12, pp. 639–643). CABI. http://www.roavs.com/pdf-files/Issue-12-2014/639-643.pdf
Oler, А., Głowinska, B., & Młynek, K. (2015). Slaughter and carcass characteristics, chemical сomposition and physical properties of longissimus lumborum muscle of heifers as related to marbling class. In Archives Animal Breeding (Vol. 58, Issue 1, pp. 145–150). FBN. https://doi.org/10.5194/aab-58-145-2015 DOI: https://doi.org/10.5194/aab-58-145-2015
Kruk, O., Ugnivenko, A., Antoniuk, T., Kolisnyk, O., Nosevych, D., Drachuk, I., Kolesnikova, O., Zhurenko, V., Shtonda, O., & Vakulenko, V. (2023). Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 17, pp. 997–1008). HACCP Consulting. https://doi.org/10.5219/1917 DOI: https://doi.org/10.5219/1917
Ugnivenko, A., Kos, N., Nosevych, D., Mushtruk, M., Slobodyanyuk, N., Zasukha, Y., Otchenashko, V., Chumachenko, I., Gryshchenko, S., & Snizhko, O. (2022). The yield of adipose tissue and by-products in the course of the slaughter of inbred and outbred bulls of the Ukrainian beef breed. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 307–319). HACCP Consulting. https://doi.org/10.5219/1758. DOI: https://doi.org/10.5219/1758
Nogalski, Z., Wronski, M., Wielgosz-Groth, Z., Purwin, C., Sobczuk-Szul, M., Mochol, M., & Pogorzelska-Przybyłek, P. (2013). The effect of carcass conformation class (EUROP system) on the slaughter quality of young crossbred beef bulls and Holstein-Friesians. In Annals of Animal Science (Vol. 13, Issue 1, pp. 121–131). Sciendo. https://doi.org/10.2478/v10220-012-0064-9 DOI: https://doi.org/10.2478/v10220-012-0064-9
Aalhus, J. L., Janz, J. A. M., Tong, A. K. W., Jones, S. D. M., & Robertson, W. M. (2001). The influence of chilling rate and fat cover on beef quality. In Canadian Journal of Animal Science (Vol. 81, Issue 3, pp. 321–330). Canadian Science Publishing. https://doi.org/10.4141/A00-084 DOI: https://doi.org/10.4141/A00-084
Ugnivenko, A., Kruk, O., Nosevych, D., Antoniuk, T., Kryzhova, Y., Gruntovskyi, M., Prokopenko, N., Yemtcev, V., Kharsika, I., & Nesterenko, N. (2023). The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles. In Рotravinarstvo Slovak Journal of Food Sciences (Vol. 17, pp. 997–1008). HACCP Consulting. https://doi.org/10.5219/1869 DOI: https://doi.org/10.5219/1869
Li, X., Fu, X., Yang, G., & Du, M. (2020). Enhancing intramuscular fat development via targeting fibro-adipogenic progenitor cells in meat animals. In Animal (Vol. 14, Issue 2, pp. 312 – 321). Elsevier. https://doi.org/10.1017/S175173111900209X DOI: https://doi.org/10.1017/S175173111900209X
Mushtruk, M., Mushtruk, N., Slobodyanyuk, N., Vasyliv, V., & Zheplinska, M. (2024). Enhanced energy independence: converting animal fat into biodiesel. In International Journal of Environmental Studies (Vol. 81, Issue 1, pp. 1–11). Taylor & Francis. https://doi.org/10.1080/00207233.2024.2314860 DOI: https://doi.org/10.1080/00207233.2024.2314860
Riabovol, М. V., & Bal-Prylypko, L. V. (2021). Justification and development of sausage technology with health properties. In Animal Science and Food Technology (Vol. 12, Issue 1, pp. 39–47). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal2021.01.039 DOI: https://doi.org/10.31548/animal2021.01.039
Nikolaenko, M. S. (2021). Optimization of the technology of production of functional semi-finished meat products covered in pastry. In Animal Science and Food Technology (Vol. 12, Issue 1, pp. 19–27). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal/2021.01.019 DOI: https://doi.org/10.31548/animal2021.01.019
Filin, S., Bal-Prylypko, L., Nikolaenko, M., Holembovska, N., & Kushnir, Yu. (2023). Development of technology for plant-based minced semi-finished products. In Animal Science and Food Technology (Vol. 14, Issue 2, pp. 100–112). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal.2.2023.100 DOI: https://doi.org/10.31548/animal.2.2023.100
Kryzhova, Yu., Slobodenyuk, N., & Moskalenko, I. (2023). Application of modern technologies to improve the quality of sausage products. In Animal Science and Food Technology (Vol. 14, Issue 1, pp. 49–64). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal.1.2023.49 DOI: https://doi.org/10.31548/animal.1.2023.49
Bal-Prylypko, L., Nikolaenko, M., Kanishchev, O., Beyko, L., & Holembovska, N. (2023). Improving the technology for the production of raw dried beef products. In Animal Science and Food Technology (Vol. 14, Issue 4, pp. 26–39). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal.4.2023.26 DOI: https://doi.org/10.31548/animal.4.2023.26
Bal-Prylypko, L., Danylenko, S., Mykhailova, O., Nedorizanyuk, L., Bovkun, A., Slobodyanyuk, N., Omelian, A., & Ivaniuta, A. (2024). Influence ofstarter cultures on microbiological and physical-chemical parameters of dry-cured products. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 18, pp. 313–330). HACCP Consulting. https://doi.org/10.5219/1960 DOI: https://doi.org/10.5219/1960
Bober, A., Liashenko, M., Protsenko, L., Slobodyanyuk, N., Matseiko, L., Yashchuk, N., Gunko, S., & Mushtruk, M. (2020). Biochemical composition of the hops and quality of the finished beer. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 307–317). HACCP Consulting. https://doi.org/10.5219/1311 DOI: https://doi.org/10.5219/1311
Zheplinska, M., Mushtruk, M., Vasyliv, V., Sarana, V., Gudzenko, M., Slobodyanyuk, N., Kuts, A., Tkachenko, S., & Mukoid, R. (2021). The influence of cavitation effects on the purification processes of beet sugar production juices. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 18–25). HACCP Consulting. https://doi.org/10.5219/1494 DOI: https://doi.org/10.5219/1494
Muizniece, I., & Kairisa, D. (2021). Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls. In Rural Sustainability Research (Vol. 46, Issue 341, рр. 13–21). Sciendo. https://doi.org/10.2478/plua-2021-0013 DOI: https://doi.org/10.2478/plua-2021-0013
Kelava Ugarković, N., Kućar, J., Prpić, Z., Ivanković, A., & Konjačić, M. (2024). The rib-eye area in cattle determined by different methods. In Zbornik sažetaka 59. hrvatskog i 19. međunarodnog Simpozija agronoma (pp. 181–181). CroRIS.
Heggli, A., Alvseike, O., Bjerke, F., Gangsei, L. E., Kongsro, J., Røe, M., & Vinje, H. (2023). Carcase grading reflects the variation in beef yield – a multivariate method for exploring the relationship between beef yield and carcase traits. In Animal (Vol. 17, Issue 6, pp. 100854–100863). Elsevier BV. https://doi.org/10.1016/j.animal.2023.100854 DOI: https://doi.org/10.1016/j.animal.2023.100854
Sakowski, T., Grodkowski, G., Gołebiewski, M., Slósarz, J., Kostusiak, P., Solarczyk, P., & Puppel, K. (2022). Genetic and environmental determinants of beef quality – A Review. In Frontiers in Veterinary Science (Vol. 9, pp. 819605–819613). Frontiers Media S.A. https://doi.org/10.3389/fvets.2022.819605 DOI: https://doi.org/10.3389/fvets.2022.819605
O'Quinn, T. G., Legako, J. F., Woerner, D. R., Kerth, C. R., Nair, M. N., Brooks, J. C., Lancaster J. M., & Miller, R. K. (2024). A current review of US beef flavor II: Managing beef flavor. In Meat Science (Vol. 209, p. 109403). Elsevier BV. https://doi.org/10.1016/j.meatsci.2023.109403 DOI: https://doi.org/10.1016/j.meatsci.2023.109403
Hoa, V. B., Song, D. H., Seol, K. H., Kang, S. M., Kim, H. W., Bae, I. S., Kim, E. S., Park, Y. S., & Cho, S. H. (2023). A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle. In Current Issues in Molecular Biology (Vol. 45, Issue 4, рр. 3279–3290). MDPI. https://doi.org/10.3390/cimb45040214 DOI: https://doi.org/10.3390/cimb45040214
Malheiros, J. M., Balsassini, W. A., Dias, V. A. D., Silva, J. A. I. V., Curi, R. A., & Chardulo, L. A. L. (2015). Chemical and sensory meat characteristics of Nellore cattle (Bos indicus) finished with different levels of backfat thickness in the longissimus thoracic muscle. In Boletim de Indústria Animal (Vol. 72, Issue 4, pp. 341–348). Biblioteca Virtual em Medicina Veterinária e Zootecnia. https://doi.org/10.17523/bia.v72n4p341 DOI: https://doi.org/10.17523/bia.v72n4p341
Boito, B., Kuss, F., Menezes, L. F. G. D., Lisbinski, E., Paris, M. D., & Cullmann, J. R. (2017). Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle. In Ciência Rural (Vol. 48, Issue 01, p. e20170333). SciELO. https://doi.org/10.1590/0103-8478cr20170333 DOI: https://doi.org/10.1590/0103-8478cr20170333
Hughes, J., Clarke, F., Li, Y., Purslow, P., & Warner, R. (2019). Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings. In Meat Science (Vol. 149, pp. 96–106). Elsevier BV. https://doi.org/10.1016/j.meatsci.2018.11.006 DOI: https://doi.org/10.1016/j.meatsci.2018.11.006
Liu, T., Wu, J-P., Lei, Z-M., Zhang, M., Gong, X-Y., Cheng, S-R., Liang, Y., & Wang, J-F. (2020). Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles. In Food Science of Animal Resources (Vol. 40, Issue 4, pp. 563–577). Korean Society for Food Science of Animal Resources. https://doi.org/10.5851/kosfa.2020.e33 DOI: https://doi.org/10.5851/kosfa.2020.e33
Salim, A. P. A. A., Ferrari, R. G., Monteiro, M. L. G., & Mano, S. B. (2022). Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis. In Meat Science (Vol. 192, p. 108871). Elsevier BV. https://doi.org/10.1016/j.meatsci.2022.108871 DOI: https://doi.org/10.1016/j.meatsci.2022.108871
Kruk, O., & Ugnivenko, А. (2024). Relationship between the chemical composition, physical, technological, and sensory properties of beef and the colour of muscle tissue. In Animal Science and Food Technology (Vol. 15, Issue 1, pp. 42–54). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal.1.2024.42 DOI: https://doi.org/10.31548/animal.1.2024.42
Clinquart, A., Ellies-Oury, M. P., Hocquette, J. F., Guillier, L., Santé-Lhoutellier, V., & Prache, S. (2022). On-farm and processing factors affecting bovine carcass and meat quality. In Animal (Vol. 16, Supplement 1, pp. 100426–100438). Elsevier BV. https://doi.org/10.1016/j.animal.2021.100426 DOI: https://doi.org/10.1016/j.animal.2021.100426
Randhawa, I. A. S., McGowan, M. R., Porto-Neto, L. R., Hayes, B. J., & Lyons, R. E. (2021). Comparison of Genetic Merit for Weight and Meat Traits between the Polled and Horned Cattle in Multiple Beef Breeds. In Animals (Vol. 11, Issue 3, p. 870). MDPI. https://doi.org/10.3390/ani11030870 DOI: https://doi.org/10.3390/ani11030870
Beriain, M. J., Insausti, K., Valera, M., Indurain, G., Purroy, A., Carr, T. R., & Horcada, A. (2021). Effectiveness of using ultrasound readings to predict carcass traits and sensory quality in young bulls. In Computers and Electronics in Agriculture (Vol. 183, pp. 106060). Elsevier BV. https://doi.org/10.1016/j.compag.2021.106060 DOI: https://doi.org/10.1016/j.compag.2021.106060
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.