AIMC Topic: Red Meat

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Machine Learning-Based Analysis of Differentially Expressed Genes in the Muscle Transcriptome Between Beef Cattle and Dairy Cattle.

International journal of molecular sciences May 23, 2025
Muscle is a crucial component of cattle, playing a vital role in determining the final quality of beef. This study aimed to identify candidate genes associated with muscle growth and lipid metabolism in beef and dairy cattle by utilizing the public d...
Red Meat Muscle, Skeletal Lipid Metabolism Gene Expression Regulation Machine Learning Animals Cattle Gene Regulatory Networks Gene Expression Profiling Transcriptome
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On-farm 3D images of beef cattle for the prediction of carcass classification traits and cold carcass weight.

Animal : an international journal of animal bioscience Apr 25, 2025
For beef cattle, subjective methods tend to be used on-farm for assessing readiness for slaughter. This means that the target classification grades cannot be accurately estimated, leading to over- and under-finished animals being sent to slaughter. T...
Female Animals Cattle Imaging, Three-Dimensional Body Weight United Kingdom Male Animal Husbandry Farms Abattoirs Red Meat
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Infrared thermography of beef carcasses and random forest algorithm to predict temperature and pH of Longissimus thoracis on carcasses.

Meat science Apr 10, 2025
This study aimed to evaluate the use of infrared thermography (IRT) as a method for predicting the initial and ultimate temperature, as well as the pH, of the Longissimus thoracis in beef carcasses (LTBC). A total of 102 beef carcasses, consisting of...
Temperature Animals Male Cattle Algorithms Red Meat Infrared Rays Muscle, Skeletal Thermography Random Forest Hydrogen-Ion Concentration Refrigeration
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Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning.

Food chemistry Feb 26, 2025
Lipids are critical precursors of aroma compounds in beef tallow. This study investigated how enzymatic hydrolysis treatment affected the aroma precursors and flavor of beef tallow during the manufacturing process. Using gas chromatography-mass spect...
Red Meat Fats Meat Products Gas Chromatography-Mass Spectrometry Odorants Volatile Organic Compounds Flavoring Agents Machine Learning Hydrolysis Animals Humans Taste Cattle
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Beef Traceability Between China and Argentina Based on Various Machine Learning Models.

Molecules (Basel, Switzerland) Feb 14, 2025
Beef, as a nutrient-rich food, is widely favored by consumers. The production region significantly influences the nutritional value and quality of beef. However, current methods for tracing the origin of beef are still under development, necessitatin...
Carbon Isotopes Cattle Argentina Red Meat Algorithms Animals China Neural Networks, Computer Machine Learning
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Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data.

Meat science Jan 10, 2025
This study evaluated the performance of a deep-learning-based model that predicted cooking loss in the semispinalis capitis (SC) muscle of pork butts using hyperspectral images captured 24 h postmortem. To overcome low-scale samples, 70 pork butts we...
Neural Networks, Computer Hyperspectral Imaging Cooking Principal Component Analysis Animals Paraspinal Muscles Red Meat Least-Squares Analysis Swine Pork Meat Hydrogen-Ion Concentration Deep Learning
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Simultaneous monitoring of two comprehensive quality evaluation indexes of frozen-thawed beef meatballs using hyperspectral imaging and multi-task convolutional neural network.

Meat science Nov 10, 2024
The quality of beef meatballs during repeated freeze-thaw (F-T) cycles was assessed by multiple indicators. This study introduced a novel quality evaluation method using hyperspectral imaging (HSI) and multi-task learning. Seventeen quality indicator...
Meat Products Quality Control Hyperspectral Imaging Food Quality Freezing Red Meat Neural Networks, Computer Animals Cattle
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Exploration of the prediction and generation patterns of heterocyclic aromatic amines in roast beef based on Genetic Algorithm combined with Support Vector Regression.

Food chemistry Aug 31, 2024
Heterocyclic aromatic amines (HAAs) are harmful byproducts in food heating. Therefore, exploring the prediction and generation patterns of HAAs is of great significance. In this study, genetic algorithm (GA) and support vector regression (SVR) are us...
Meat Products Cooking Red Meat Cattle Algorithms Hot Temperature Support Vector Machine Animals Heterocyclic Compounds Meat Amines
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Using machine-learning approaches to investigate the volatile-compound fingerprint of fishy off-flavour from beef with enhanced healthful fatty acids.

Meat science Aug 24, 2024
Machine learning classification approaches were used to discriminate a fishy off-flavour identified in beef with health-enhanced fatty acid profiles. The random forest approach outperformed (P < 0.001; receiver operating characteristic curve: 99.8 %,...
Taste Volatile Organic Compounds Red Meat Machine Learning Animals Cattle Fatty Acids
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Carcass traits and morphometry, typification of the Longissimus dorsi muscle and non-carcass components of hair lambs: can biscuit bran completely replace corn? A machine learning approach.

Tropical animal health and production May 13, 2024
Biscuit bran (BB) is a co-product with worldwide distribution, with Brazil as the second largest cookie producer in the world with 1,157,051 tons. We evaluate the impact of completely replacing corn with BB on the characteristics and morphometry of c...
Zea mays Body Composition Animal Feed Red Meat Sheep, Domestic Machine Learning Diet Animals Brazil Male Meat
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