Assessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness management

Autor: Brigitte Picard, Valérie Monteils, Mohammed Gagaoua
Přispěvatelé: Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Projet S3, FEDER, Region Auvergne-Rhone-Alpes, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Male
musculoskeletal diseases
Farms
Meat
Multivariate analysis
Beef tenderness
030309 nutrition & dietetics
caractéristique musculaire
[SDV]Life Sciences [q-bio]
Agglomerative hierarchical clustering
Biology
Multivariate analyses
tendrete de la viande
03 medical and health sciences
0404 agricultural biotechnology
Carcass weight
Carcass and muscle characteristics
Statistics
medicine
Animals
Humans
Animal Husbandry
Young bulls
2. Zero hunger
Principal Component Analysis
0303 health sciences
Nutrition and Dietetics
Continuum (measurement)
food and beverages
04 agricultural and veterinary sciences
040401 food science
humanities
Tenderness
Taste
Principal component analysis
Rearing factors
taureau
carcasse
Cattle
Female
medicine.symptom
Agronomy and Crop Science
Abattoirs
Food Science
Biotechnology
carcass
Zdroj: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2019, ⟨10.1002/jsfa.9643⟩
Journal of the Science of Food and Agriculture, Wiley, 2019, 99 (8), ⟨10.1002/jsfa.9643⟩
ISSN: 0022-5142
1097-0010
DOI: 10.1002/jsfa.9643⟩
Popis: BACKGROUND: This study implemented a holistic approach based on the farm‐to‐fork data at the four levels of the continuum (farm – slaughterhouse – muscle – meat) to study the inter‐individual cluster variability of beef tenderness. For that, 171 young bulls were selected on a large database of 480 animals according to the industrial expectations based on animal and carcass characteristics. The targeted factors were age at slaughter (14; 20 months), carcass weight (370; 470 kg), EUROP conformation (7; 15) and fatness (2.5; 5) scores of the carcasses. Multivariate analyses and unsupervised learning tools were performed. RESULTS: Principal component analysis combined to agglomerative hierarchical clustering allowed ten clusters to be identified that differed (P
Databáze: OpenAIRE
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