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Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module
D J Vote1, K E Belk, J D Tatum
1Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA.
Journal of Animal Science
|March 20, 2003
Summary
A Computer Vision System with BeefCam effectively predicts beef steak tenderness using online carcass measurements. This technology helps sort carcasses for more uniform beef tenderness, reducing the chance of consumers encountering tough steaks.
Area of Science:
- Animal Science
- Food Science
- Agricultural Engineering
Background:
- Beef tenderness is a critical quality attribute influencing consumer satisfaction.
- Predicting beef tenderness pre-rigor mortis is challenging but valuable for industry.
- Current methods for assessing tenderness are often post-mortem and labor-intensive.
Purpose of the Study:
- To evaluate the effectiveness of an online video image analysis system (CVS BeefCam) for predicting beef steak tenderness.
- To determine if online carcass measurements can be used to sort beef carcasses for uniform tenderness.
- To compare the predictive power of the CVS BeefCam system with traditional quality grading factors.
Main Methods:
- Four experiments were conducted in commercial beef packing plants.
- Online measurements of Longissimus muscle (LM) area and color (a*, b*) were obtained using the CVS BeefCam system.
- Warner-Bratzler shear force (WBSF) was measured on LM steaks after 14 days of aging to assess tenderness.
Main Results:
- CVS BeefCam's LM area and lean color (a*, b*) measurements were correlated with WBSF values (P < 0.05).
- The system effectively segregated carcasses into groups with differing LM steak tenderness.
- CVS BeefCam variables explained 6-30% of WBSF variation, surpassing quality grade factors in some experiments.
Conclusions:
- Online carcass measurements using CVS BeefCam are effective for predicting beef LM steak tenderness.
- Sorting carcasses based on CVS BeefCam data can improve the uniformity of beef tenderness.
- This technology has the potential to reduce consumer disappointment with tough beef steaks.