PSV-37 Relationships among carcass and sensory traits, auction price, and computer image analysis traits of marbling characteristics in Korean beef cattle

Abstract

Abstract This study examined relationships among carcass and sensory traits, auction price, and computer image analysis (CIA) traits of marbling characteristics in Korean cattle beef. In experiment 1, 43 Korean cattle steers reared in similar feeding conditions were slaughtered at 34 months of age, and carcass traits were evaluated by official meat graders. Carcass auction prices were determined by wholesalers. Cross-sectional photographs of the beef were taken at the 13th thoracic vertebra using beef carcass photography equipment. Image files were analyzed for marbling characteristics using Beef Analyzer II software. Longissimus thoracis (LT) samples obtained after carcass grading were analyzed for sensory traits. Correlations among several variables were analyzed using either Pearson’s correlation or Spearman’s correlation analysis. Marbling score and quality grade (QG) had strong positive correlations (0.63 ≤ r ≤ 0.88, P < 0.01) with several CIA traits, including number of coarse marbling particles (MPs), number of fine MPs, and fineness index. Auction price had strong positive correlations (0.69 ≤ r ≤ 0.76, P < 0.01) with these CIA traits. Most sensory traits were not correlated with CIA traits. In experiment 2, 267 additional LT images photographed at the slaughter house were used for correlation analysis between auction price and CIA traits within an individual QG class [QGs 1 (middle), 1+, and 1++ (best)]. Carcass auction price was positively correlated (0.36 ≤ r ≤ 0.51, P < 0.01) with number of coarse MPs, number of fine MPs, and fineness index in both QGs 1+ and 1++ but not in QG 1. Overall, marbling score and QG had positive correlations with several CIA traits of marbling characteristics. Carcass auction price had positive correlations with CIA traits in QGs 1+ and 1++ but not in QG 1. In conclusion, a CIA method after modification could be incorporated into current beef quality grading systems.