Understanding Meat Yield - Red Meat Innovation

may be measured manually or electronically by placing a plastic gridon the muscle surface.Video image analysis (VIA)VIAscan® is an electronic imaging technique developed in Australiato assess meat quality and saleable meat yield for beef sides andquarters, and sheep carcases. Systems have been developed toassess carcase-quality attributes and saleable meat yield. The firstsystem, the VIAscan® Beef Carcase System (BCS), providescarcase dimensions and objective colour measurements that arecalculated from a video image taken on-line on the slaughter floorwhich predicts saleable meat yield. Colour analysis gives fat andlean colour, and bruising. These performance measurements allowfor better carcase sorting and timely scheduling of boning activities.A second system, the VIAscan® Chiller Assessment System (orribeye camera), objectively measures ribeye area and shape,marbling, fat thickness, and lean and fat colour on quartered beefsides. The system is accredited by AUS-MEAT to report ChillerAssessment parameters. Measurements from this systemcomplement those taken from the BCS to provide more robustpredictions of yield across the commercial range of beef carcases.Whether utilized independently or in tandem, the VIA systemsprovide accurate and consistent data regarding the yield and qualityof beef carcases. They provide information on the suitability of aparticular carcase for any of a range of markets.The Sheep Carcase System has also been trialed extensively inAustralia and New Zealand and is now used commercially. It alsoprovides predictions of carcase lean meat yield at line speeds and isaccredited by AUS-MEAT to report AUS-MEAT GR Fat Score.Future prospectsMost consumers now demand more lean and less fat in the meatthey purchase. If processors and retailers have to trim off fatequivalent to, say, 5% of the weight of saleable meat, their yieldsare correspondingly reduced. As a result there is now a generalrecognition of the need to reduce the average fat content on beefand sheep carcases. A good understanding of why some animalsyield better than others, and access to cost-effective, practical andaccurate technologies in determining carcase composition, areessential to the meat industry in the future. It is inevitable thatthere will be wider adoption of procedures that make it possible todifferentiate carcases according to quality attributes for particularmarkets. The challenge for the meat industry is to be able tomaximise yields for each of these markets.Key points• Saleable meat yield (SMY) of cattle varies by more than 10%.• Fat is the most variable carcase component.• Breed, age at slaughter, nutrition, and sex have greatinfluence. Processing factors also affect SMY.• Reliable measurements of fat thickness and distribution areneeded for predictions of SMY.• Objective carcase assessment, eg. VIA, give reliablepredictions of yield and quality.The information contained herein is an outline only and should not be relied on in place of professional advice on any specific matter.For more information, contact one of the Meat Industry Services staff listed below.Food Science Australia Meat Industry Services SectionThe Meat Industry Services (MIS) Section of Food Science Australia is an initiative supported by Meat and Livestock Australia (MLA) and theAustralian Meat Processor Corporation (AMPC) to facilitate market access for, and support world-class practices in, Australia ’s meat industry.Need additional information help, information or advice? Contact any of the followingBRISBANE: Ian Eustace SYDNEY: MELBOURNE: ADELAIDE:Food Science Australia Ph. 07 3214 2117 Food Science Australia Food Science Australia PO Box 178PO Box 3312 Fax. 07 3214 2103 PO Box 181 Private Bag 16 FLAGSTAFF HILLTINGALPA DC QLD 4173 Mob. 0414 336 724 KURMOND NSW 2757 WERRIBEE Vic. 3030 SA 5159Neil McPhail Cheryl Masson Bill Spooncer Jocelyn Midgley Chris SentancePh. 07 3214 2119 Ph. 07 3214 2101 Ph. 02 4567 7952 Ph. 03 9731 3424 Ph. 08 8370 7466Fax. 07 3214 2103 Fax. 07 3214 2103 Fax. 02 4567 8952 Fax. 03 9731 3250 Fax. 08 8370 7566Mob. 0414 336 907 Mob. 0416 198 403 Mob. 0414 648 387 Mob. 0414 647 231 Mob. 0419 944 022Additional copies of this newsletter are available from: www.meatupdate.csiro.au