A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems

TitleA review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems
Publication TypeJournal Article
Year of Publication2012
AuthorsCraigie, C.R., Navajas E.A., Purchas R.W., Maltin C.A., Bünger L., Hoskin S.O., Ross D.W., Morris S T., and Roehe R.
JournalMeat Science
Volume92
Issue4
Pagination307 - 318
Date Published2012
ISBN Number03091740 (ISSN)
Keywordsanimal, Animals, Beef, Carcass, cattle, Classification, Classification (of information), Classification scheme, comparative study, EU regulations, EUROP, yield, European Union, food control, Food Inspection, food quality, Grading, Image analysis, image processing, Image Processing, Computer-Assisted, Imaging, Three-Dimensional, meat, Meat industry, Meat-Packing Industry, Meats, methodology, review, three dimensional imaging, Use of video, Variable distribution, Video image analysis, Video Recording, videorecording, Visual assessments
Abstract

The current EUROP beef carcass classification scheme is still largely dependent on visually assessed fatness and conformation and its purpose is to provide a common basis for the description of carcasses for use in trade, price reporting and intervention. The meat industry, however, aims for accurately predicted saleable meat yield (SMY%) to which the EUROP carcass classification shows highly variable correlations due in part to the variable distribution of fat throughout the carcass as affected by breed, sex, diet, and the level of fat trimming. Video image analysis (VIA) technology is capable of improving the precision and accuracy of SMY% prediction even for specific carcass joints and simultaneously mimics the visual assessment to comply with EU regulations on carcass classification. This review summarises the development and use of VIA for evaluation of beef carcasses and discusses the advantages and shortfalls of the technology and its application. © 2012 Elsevier Ltd.

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