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In Japan, Korea, the USA, and Australia, the area of the "muscle eye" (cross-section of the M. longissimus dorsi during the division of the half-carcass between the 12th and 13th rib into the front and rear parts) is used to assess the quality of cattle carcasses. The correlation between this feature and the slaughter and quality characteristics of carcasses in 20-22-month-old crossbred bulls (Ukrainian Black-and-White Dairy x Holstein) has been studied. The area of the "muscle eye" in bulls was determined before slaughter by an ultrasound analyzer Emperor 860. After slaughter, it was calculated by the length and depth of the "muscle eye". The colour of muscle and adipose tissue, carcass conformation, development, and subcutaneous fat thickness have been examined. The correlation between the size of the "muscle eye" and carcasses' quantitative and qualitative characteristics has been determined. The area of the "muscle eye" has a positive relationship (r = 0.612; p >0.999) with live weight after fasting, carcass weight (r = 0.598; p >0.999), flesh weight (r = 0.498; p >0.99), including the highest (r = 0.745; p >0.999), and first grade (r = 0.662; p >0.99), the amount of adipose tissue (r = 0.491; p >0.99) and tendons and ligaments (r = 0.435; p >0.99). With its increase, there is a tendency to an inverse relationship with the content of second-grade flesh in the carcass (r = 0.303), carcass conformation (r = 0.147), fat-irrigation thickness (r = 0.125), and marbling (r = 0.340). The area of the "muscle eye" is inversely correlated with the development of subcutaneous fat (r = -0.389; p >0.95) and the saturated colour of muscle tissue (r = -0.309). The correlation coefficients between the area of the "muscle eye" determined by ultrasound and quantitative and qualitative characteristics of carcasses are significantly higher than those obtained by post-slaughter calculation of the area of the muscle eye by measuring the length and depth. The data's practical significance is obtaining knowledge that allows beef to be sorted based on the correlation between the muscle eye area and the quality of carcasses and beef. [ABSTRACT FROM AUTHOR]

The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef-producing (Aberdeen-Angus,Herefordbreeds) and dual-purpose (Simmental, Black-and-white breeds) — allowed to define groups by the colour values according to Lab international colour model. Measurements were performed 24 hours post-mortem between 12th and 13th ribs. It was found that different ranges of meat colour differed primarily in L* (lightness) and a* (redness) values, while b* (yellowness) values did not significantly differ. The highest differentiation between ranges of fat colour was noted in b* values, whereas L* and a* slightly differed. Moreover, visual assessment of beef marbling by four grades (small, moderate, good, and rich) and instrumental (microstructural) analysis using a computer image analysis system were carried out. The morphometric study of marbling was conducted in accordance with the principles of system quantitative analysis. To perform quantitative measurements, object analysis parameters (area) were specified. Both automatic and manual measurements of specified parameters were used. The study of Longissimus dorsi marbling established high agreement between visual and instrumental evaluations of marbling.

Despite the heavy reliance of the New Zealand beef industry on animals produced from the dairy industry (predominantly Friesian and Friesian cross), there is a widespread belief that beef of dairy origin is inferior to beef produced from traditional ‘British’ breeds. This belief is not supported by the scientific literature. There is a large body of work that suggests there is no difference between dairy and traditional British beef breeds in growth potential, lean meat yield, yield of prime cuts, and the quality of meat produced when grazed under similar conditions and slaughtered at the same chronological age or the same level of maturity (fatness). The current New Zealand payment schedule based on carcass weight, fatness and muscularity, undervalues dairy carcasses for having a different pattern of fat distribution (i.e. less subcutaneous fat) and a different muscle shape (poorer conformation score). In New Zealand, the key commercial driver for using traditional beef-bred cattle appears to be their ability to achieve the 3 mm minimum fat depth and therefore a prime-graded carcass at a lighter carcass weight and with a younger animal compared to dairy-bred cattle. [ABSTRACT FROM PUBLISHER]

Abstract: The aim of the study was evaluate the use of forage diets (grazing pasture vs. hay) around ewe parturition on the performance and meat quality of suckling lambs (10–12kg body-weight). Forty-eight multiparous single bearing ewes from the Churra Tensina breed were used. The experimental treatments were conducted during the last 5 weeks of pregnancy (pre-partum period) and the 5 weeks of lactation (post-partum period) in a 2×2 factorial design. Ewes were fed ad libitum on mountain pastures or pasture hay. Hay was made in late spring from the same pasture paddocks to those grazed in autumn. Results showed that ewes body-weight (BW) and body condition score (BCS) were not affected by forage type feed around ewe parturition. The week post-partum had a more determinant effect on milk production and composition than forage type pre- and post-partum. The energy-corrected milk yield peaked on first week of lactation (1.39l/day, P <0.05), and decreased significantly from week 3 post-partum onwards (1.29l/day vs. 1.02l/day, P <0.05). Forage type supplied to ewes during the pre-partum period did not affect any of the studied variables on lambs. During post-partum period forage type had effect on lamb ADG, which was higher in grazing system than in hay feed (259g/day vs. 220g/day). Consequently, age at slaughter was greater in lambs raised by ewes receiving hay post-partum compared to grazing ewes (36 days vs. 32 days, P <0.05). Caudal fat colour was affected only by post-partum forage type, showing grazing group greater redness, yellowness and absolute value of the integral of the translated spectrum (SUM) than that forage type (P <0.05). Carcasses from lambs raised by post-partum grazing ewes led to a muscle with lower lightness and yellowness and greater redness than hay forage type (P <0.05). Lambs whose dams grazed presented a higher visual appraisal score at cutting time, however these differences disappeared as time advanced. Grazing forage had a positive effect on consumer purchasing decision (P <0.10). In conclusion, forage type in pre-partum period did not affect the studied parameters whereas ewes grazing on mountain pastures after autumn-lambing improved lamb performance without any detrimental effect on carcass and instrumental meat quality. [Copyright &y& Elsevier]

Abstract: One hundred and twenty-seven lambs were fed as follows: lambs and dams grazing alfalfa (Gr); the same as Gr but lambs had access to concentrate (Gr+S); ewes grazed and lambs received milk and concentrate until weaning and thereafter concentrate and straw (Rat-Gr); ewes and lambs were stall-fed (Ind). Lambs were slaughtered at 22–24kg live weight and fat and M. rectus abdominis colour was measured instrumentally and subjectively. The evolution of the instrumental colour and texture of M. longissimus lumborum was also recorded. There were significant differences in the instrumental colour of subcutaneous fat amongst feeding systems, but no differences were observed upon visual appraisal. On average, M. rectus abdominis colour in the four feeding systems was classed as pink. Differences in longissimus thoracis colour at 0h disappeared at 24h of air exposure and there were no differences in pH or cooking losses. At no time were any differences in instrumental texture found. [Copyright &y& Elsevier]