Invited talk COST-FAIM III, Copenhagen, Denmark, September 2014

1. Determination of meat quality with
non-invasive technologies in live
animals
Jørgen Kongsro

3. history and organization

5. Determination of
meat quality with
non-invasive
technologies in live
animals
Jørgen Kongsro

7. 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
value for industry

8. www.fao.org

9. sampling

10. NIR
CT
Ultrasound
its all about the variation
n=10000

11. Growth
- +
-
Carcass Meat quality

12. Correlation between traits
Degree of variation
Accuracy of technology
prerequisite

14. Ultrasound

15. Specie Author Variables Mean (STD) RMSE (val)
Pig Newcom et
al. 2010
W, BF, LA
Image
parameters
3.76 (1.21) 1.02
Cattle Aass, et al.
2006
DIFF, BF, LD,
H 1.25 (0.61) 0.46
IMF - ultrasound

16. Computed tomography (CT)

17. Specie Author Variables Mean (STD) RMSE (val)
Lamb Clelland et al.
2014
Pr_Cfat
MD, FD, MA,
FA
1.48 (0.68) 0.30
Pig
Kongsro &
Gerlaug-Enger
2013
HU pixels
(histogram)
Energy levels
1.78 (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 levels
2.22 (1.14) 0.46
IMF - CT

18. Magnetic resonance imaging (MRI)
Courtesy of Maren Bernau Courtesy of Stephane Quellec (IRSTEA) and Mathieu Monziols (IFIP)

19. Specie Author Variables Mean (STD) RMSE (val)
Pig (NMR,
Ville et al. 1997 NMR spect. 1.19-1.76
biopsy) (0.24-0.40) 0.54
Pig loin
Monziols et al.
HU pixels
(carcass)
2006
whole cut 6.6 (1.9) 0.88
IMF - MRI

20. Biopsy
Courtesy of Tobias Revold (NMBU)

21. www.knowledgescotland.org
emerging technologies - NIR
www.immunochemistry.com

22. Narsaiah and Shyam, 2012
emerging technologies - biosensors

23. emerging technologies - electronic nose

24. boar taint
Ampuero & Bee, 2006

25. +
-
-
SE FP
FN SP
+
TRUE
PRED
SE = sensitivity
SP = specificity
FN = false negatives
FP = false positives

26. 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.
summary

27. Thank you for your attention
Jørgen Kongsro
jorgen.kongsro@norsvin.no