Prediction of crude fat content of longissimus muscle of beef using the ratio of fat area calculated from computer image analysis: Comparison of regression equations for prediction using different input devices at different stations

Crude fat content of longissimus (ribeye) muscle of beef cattle was predicted from a ratio of fat area (RFA) to area of ribeye muscle calculated from computer image analysis (CIA). Cross sections of 64 ribeyes taken from the 6–7th rib from cattle at experiment station A and cross sections of 94 ribeyes taken from the 6–7th rib from cattle at Experiment Station B were used in this study. Slices (1 to 1.5 cm in thickness) of just the Longissimus dorsi were homogenized and sampled for chemical estimation of crude fat content using petroleum ether. Crude fat content as determined from chemical analysis was used as the true estimate of fat content. A CCD (charge-coupled device) camera was used as the input device at Experiment Station A, and a single-lens reflex camera was used at Experiment Station B to photograph ribeyes for CIA. The contour comparison method, which assigns a threshold value for each marbling particle, was used to obtain accurate binarization in this study. Minimum and maximum of chemical measurements of crude fat were 2.1 and 39.8%, and for CIA calculation of the RFA were 6.1 and 56.8%, respectively. This range covered almost the complete range of the beef marbling standard used in carcass grading in Japan. The equation for the regression of the crude fat content (Y) on RFA (X) calculated from CIA for all of the data was Y = .793X − 3.04 with r2 = .96. Regression equations for prediction of crude fat percentage from RFA taking into consideration the effect of experiment station were Y = .741X − 2.22 with r2 = .91 for Experiment Station A, and Y = .782X − 2.54 with r2 = .91 for Experiment Station B. Analysis of covariance showed that the effects of experiment stations on intercepts and slopes were not significant (P \u3e .10). The ranges of differences between actual and predicted crude fat content from the prediction equation that was calculated without consideration of the effect of station were − 6.4 to 4.0%. CIA of cross sections of the ribeye muscle seems to have potential for prediction of crude fat content

Prediction of crude fat content of longissimus muscle of beef using the ratio of fat area calculated from computer image analysis: Comparison of regression equations for prediction using different input devices at different stations

Crude fat content of longissimus (ribeye) muscle of beef cattle was predicted from a ratio of fat area (RFA) to area of ribeye muscle calculated from computer image analysis (CIA). Cross sections of 64 ribeyes taken from the 6–7th rib from cattle at experiment station A and cross sections of 94 ribeyes taken from the 6–7th rib from cattle at Experiment Station B were used in this study. Slices (1 to 1.5 cm in thickness) of just the Longissimus dorsi were homogenized and sampled for chemical estimation of crude fat content using petroleum ether. Crude fat content as determined from chemical analysis was used as the true estimate of fat content. A CCD (charge-coupled device) camera was used as the input device at Experiment Station A, and a single-lens reflex camera was used at Experiment Station B to photograph ribeyes for CIA. The contour comparison method, which assigns a threshold value for each marbling particle, was used to obtain accurate binarization in this study. Minimum and maximum of chemical measurements of crude fat were 2.1 and 39.8%, and for CIA calculation of the RFA were 6.1 and 56.8%, respectively. This range covered almost the complete range of the beef marbling standard used in carcass grading in Japan. The equation for the regression of the crude fat content (Y) on RFA (X) calculated from CIA for all of the data was Y = .793X − 3.04 with r2 = .96. Regression equations for prediction of crude fat percentage from RFA taking into consideration the effect of experiment station were Y = .741X − 2.22 with r2 = .91 for Experiment Station A, and Y = .782X − 2.54 with r2 = .91 for Experiment Station B. Analysis of covariance showed that the effects of experiment stations on intercepts and slopes were not significant (P \u3e .10). The ranges of differences between actual and predicted crude fat content from the prediction equation that was calculated without consideration of the effect of station were − 6.4 to 4.0%. CIA of cross sections of the ribeye muscle seems to have potential for prediction of crude fat content

The Japanese Wagyu beef industry: current situation and future prospects — A review

In Japan, Wagyu cattle include four Japanese breeds; Black, Brown, Shorthorn, and Polled. Today, the renowned brand name Wagyu includes not only cattle produced in Japan, but also cattle produced in countries such as Australia and the United States. In recent years, the intramuscular fat percentage in beef (longissimus muscle) from Japanese Black cattle has increased to be greater than 30%. The Japanese Black breed is genetically predisposed to producing carcass lipids containing higher concentrations of monounsaturated fatty acids than other breeds. However, there are numerous problems with the management of this breed including high production costs, disposal of untreated excrement, the requirement for imported feed, and food security risks resulting from various viral diseases introduced by imported feed. The feeding system needs to shift to one that is more efficient, and improves management for farmers, food security for consumers, and the health environment for residents of Japan. Currently, we are developing a metabolic programming and an information and communications technology (ICT, or Interne of Things) management system for Wagyu beef production as future systems. If successful, we will produce safe, high-quality Wagyu beef using domestic pasture resources while solving the problems of how to utilize increasing areas of abandoned agricultural land and to make use of the plant-based feed resources in Japan’s mountainous areas

Thermal analysis of kenaf fiber reinforced floreon biocomposites with magnesium hydroxide flame retardant filler

The Floreon (FLO) biopolymer is an advanced bioplastic materials, invented by The University of Sheffield and CPD Plc, in November 2013. Nine combinations of the kenaf fiber (KF) reinforced FLO with magnesium hydroxide (MH) flame retardant filler were fabricated and tested on Thermogravimetry Analysis, Differential Scanning Calorimetry, and Dynamic Mechanical Analysis (DMA). Scanning electron microscopy has been used to study the cross‐section of interface. The low thermal stability of natural fiber composite has found lower decomposition temperature but a higher residual mass. MH filler containing composite has higher residual mass at 600°C but it is not the best flame retardant for the FLO biopolymer composites as the pure FLO biopolymer has higher decomposition temperature than MH reaction temperature. Some synergistic effect located in char formation, Tg reduction and a lower tan δ peak shown in the three phase system (KF/FLO/MH). The MH filler has found more significant in enhancing mass residual. The Tg were show deterioration for all samples compared with the pure FLO biopolymer. The melting temperature has found no significant change either KF or MH or both of these were inserted. The values of coefficient, C recorded decreasing as increasing the fiber loading. This showing the fibers transfer the loading effectively. Close value of storage moduli found in DMA for all samples except sample 4