- Title
- Relationships between marbling measures across principal muscles
- Creator
- Konarska, Malgorzata; Kuchida, Keigo; Tarr, Garth; Polkinghorne, Rodney J.
- Relation
- Meat Science Vol. 123, Issue January 2017, p. 67-78
- Publisher Link
- http://dx.doi.org/10.1016/j.meatsci.2016.09.005
- Publisher
- Elsevier
- Resource Type
- journal article
- Date
- 2017
- Description
- As marbling is a principal input into many grading systems it is important to have an accurate and reliable measurement procedure. This paper compares three approaches to measuring marbling: trained personnel, near infrared spectroscopy (NIR) and image analysis. One 25 mm slice of meat was utilised from up to 12 cuts from 48 carcasses processed in Poland and France. Each slice was frozen to enable a consistent post-slaughter period then thawed for image analysis. The images were appraised by experienced beef graders and the sample used to determine fat content by NIR. We find that image analysis based marbling measures are capturing something different to trained personnel and that there is a strong relationship between near infrared spectroscopy and trained personnel. Finally, we demonstrate that marbling measures taken on one muscle can be predictive of marbling in other muscles in the same carcase. This is particularly important for cut based models such as the Meat Standards Australia system.
- Subject
- marbling; marbling assessment; beef grading systems; beef carcase classification; correlation analysis; exploratory data analysis
- Identifier
- http://hdl.handle.net/1959.13/1351271
- Identifier
- uon:30676
- Identifier
- ISSN:0309-1740
- Language
- eng
- Full Text
- Reviewed
- Hits: 2700
- Visitors: 3042
- Downloads: 223
| Thumbnail | File | Description | Size | Format | |||
|---|---|---|---|---|---|---|---|
| View Details Download | ATTACHMENT02 | Author final version | 1 MB | Adobe Acrobat PDF | View Details Download |