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...
Animals Gene Expression Profiling Transcriptome Cattle Gene Regulatory Networks Muscle, Skeletal Machine Learning Lipid Metabolism Gene Expression Regulation Red Meat
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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...
Red Meat Animal Husbandry Farms Cattle United Kingdom Abattoirs Imaging, Three-Dimensional Body Weight Female Animals Male
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Recognition of beef aging time using a miniaturized near-infrared spectrometer in tandem with support vector machine.

Food chemistry Apr 11, 2025
Consumers increasingly demand sustainable production practices and high-quality standards. Near-infrared (NIR) spectroscopy presents a non-invasive and efficient tool for addressing these concerns. This study aimed to evaluate vacuum-aged beef across...
Time Factors Cattle Support Vector Machine Red Meat Animals Spectroscopy, Near-Infrared
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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 Algorithms Hydrogen-Ion Concentration Red Meat Infrared Rays Thermography Cattle Muscle, Skeletal Random Forest Refrigeration
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Tracking nutritional and quality changes in frozen pork: A 12-month study using 7 categories of meat parameters and VIS/NIR spectroscopy.

Food chemistry Mar 22, 2025
Frozen pork stocks are critical for stabilizing food security and prices, but assessing nutritional and physicochemical changes during freezing remains challenging. This study conducted a 12-month frozen storage experiment at -20 °C on 50 pigs' longi...
Freezing Red Meat Food Storage Amino Acids Fatty Acids Nutritive Value Pork Meat Animals Muscle, Skeletal Meat Swine Spectroscopy, Near-Infrared
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Improving traceability and quality control in the red-meat industry through computer vision-driven physical meat feature tracking.

Food chemistry Mar 19, 2025
Current traceability systems rely heavily on external markers which can be altered or tampered with. We hypothesized that the unique intramuscular fat patterns in beef cuts could serve as natural physical identifiers for traceability, while simultane...
Quality Control Red Meat Cattle Muscle, Skeletal Meat Humans Animals
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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 Gas Chromatography-Mass Spectrometry Odorants Hydrolysis Taste Volatile Organic Compounds Flavoring Agents Animals Cattle Meat Products Humans Machine Learning
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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...
Red Meat Carbon Isotopes China Cattle Argentina Neural Networks, Computer Machine Learning Algorithms Animals
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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...
Hydrogen-Ion Concentration Hyperspectral Imaging Cooking Deep Learning Principal Component Analysis Least-Squares Analysis Red Meat Paraspinal Muscles Pork Meat Neural Networks, Computer Animals Swine
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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...
Freezing Red Meat Food Quality Meat Products Quality Control Hyperspectral Imaging Neural Networks, Computer Animals Cattle
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