Detemination of meat quality with non-invasive technologies in live animals (invited talk)
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Determination of meat quality with non-invasive technologies in live animals Jørgen Kongsro
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Invited talk COST-FAIM III, Copenhagen, Denmark, September 2014
Transcript of Detemination of meat quality with non-invasive technologies in live animals (invited talk)
Determination of meat quality with non-invasive technologies in live
animals
Jørgen Kongsro
history and organization
Determination of meat quality with
non-invasive technologies in live
animals
Jørgen Kongsro
value for industry
Difficult to measure in vivo meat quality
Correlated or confounding traits
Need for accurate phenotypes of meat quality
Measure meat quality earlier in production chain
for animals and meat
sampling
its all about the variation
NIR CT Ultrasound
n=10000
Growth
Carcass Meat quality
+--
Correlation between traits
Degree of variation
Accuracy of technology
prerequisite
Ultrasound
Specie Author Variables Mean (STD) RMSE (val)
Pig Newcom et al. 2010
W, BF, LA Image
parameters3.76 (1.21) 1.02
Cattle Aass, et al. 2006
DIFF, BF, LD, H 1.25 (0.61) 0.46
IMF - ultrasound
Computed tomography (CT)
Specie Author Variables Mean (STD) RMSE (val)
Lamb Clelland et al. 2014
Pr_Cfat MD, FD, MA,
FA1.48 (0.68) 0.30
PigKongsro &
Gerlaug-Enger 2013
HU pixels (histogram)
Energy levels1.78 (0.44) 0.48
Beef Prieto et al. 2010
HU pixels (histogram)
3.23 (0.97) 2.60 (0.87)
0.57 0.54
Pork Font-i-Furnols et al. 2013
HU pixels (histogram)
Energy levels2.22 (1.14) 0.46
IMF - CT
Magnetic resonance imaging (MRI)
Courtesy of Stephane Quellec (IRSTEA) and Mathieu Monziols (IFIP)Courtesy of Maren Bernau
Specie Author Variables Mean (STD) RMSE (val)
Pig (NMR, biopsy) Ville et al. 1997 NMR spect. 1.19-1.76
(0.24-0.40) 0.54
Pig loin (carcass)
Monziols et al. 2006
HU pixels whole cut 6.6 (1.9) 0.88
IMF - MRI
BiopsyCourtesy of Tobias Revold (NMBU)
emerging technologies - NIR
www.knowledgescotland.orgwww.immunochemistry.com
Narsaiah and Shyam, 2012
emerging technologies - biosensors
emerging technologies - electronic nose
boar taint
Ampuero & Bee, 2006
SE FP
FN SP
+
-
-+
TRUE
PRED
SE = sensitivity SP = specificity FN = false negatives FP = false positives
summary
What is meat quality?
Its all about variation and sampling
CT and ultrasound can be used to measure body composition. With respect to meat quality, variation is required.
MRI has greater potential to measure soft tissue changes like IMF, water holding capacity and saturation level in fat.
Biosensors, electronic nose and NIR can open new opportunities for measuring meat quality.
