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The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle
Meat Science ( IF 7.1 ) Pub Date : 2024-03-24 , DOI: 10.1016/j.meatsci.2024.109501
Matteo Santinello , Nicola Rampado , Mauro Penasa , Jean-François Hocquette , David Pethick , Massimo De Marchi

The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th . However, the European beef industry relies on late-maturing breeds usually cut at the 5th due to commercial reasons. Data from 55 young bulls and heifers of late-maturing breeds were collected in an Italian slaughterhouse following the MSA guidelines at both carcass grading sites and sides. Intramuscular fat levels were assessed through two scores and used with other variables to feed the MSA model, which predicts the MSA index, the meat-eating quality scores (MQ4) for 5 muscles and for each carcass grading site × side combination. The scores were analyzed using a mixed linear model. A correlation analysis was conducted to predict the variables measured at the 10th site using their correspondent at the 5th carcass grading site. A stepwise regression was conducted to understand the weight of each measured variable on marbling and MQ4 scores measured both at 5th and 10th carcass grading sites. Results showed significantly higher value for the studied traits at the 5th carcass grading site, while carcass side had no significant impact. The equations had high predictive capability and MSA marbling score played a key role in explaining the variability across carcass grading sites. The differences in marbling and MQ4 scores between the carcass grading sites suggest considering this factor if the MSA grading system will be applied to Europe.

中文翻译:

澳大利亚肉类标准胴体分级网站影响欧洲肉牛大理石花纹的评估和食肉质量的预测

消费者对牛肉食用质量缺乏反馈导致欧洲牛肉消费量减少。澳大利亚肉类标准 (MSA) 分级方案可以评估牛肉屠体的适口性,通常分级为第 10 级。然而,由于商业原因,欧洲牛肉行业依赖晚熟品种,通常在 5 日切割。根据 MSA 指南,在意大利屠宰场收集了 55 头晚熟品种的年轻公牛和小母牛的屠体分级地点和两侧的数据。肌内脂肪水平通过两个分数进行评估,并与其他变量一起用于 MSA 模型,该模型预测 MSA 指数、5 块肌肉和每个胴体分级部位 × 侧面组合的食肉质量分数 (MQ4)。使用混合线性模型对分数进行分析。进行相关分析,以使用第 5 个屠体分级地点的相应变量来预测第 10 个地点测量的变量。进行逐步回归,以了解在第 5 和第 10 屠体分级地点测量的大理石花纹和 MQ4 分数上每个测量变量的权重。结果显示,第 5 个胴体分级点的研究性状价值显着较高,而胴体侧面没有显着影响。这些方程具有很高的预测能力,MSA 大理石花纹评分在解释屠体分级地点的变异性方面发挥了关键作用。屠体分级地点之间大理石花纹和 MQ4 分数的差异表明,如果 MSA 分级系统将应用于欧洲,则需要考虑这一因素。
更新日期:2024-03-24
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