View More View Less
  • 1 Kaposvár University, H-7400 Kaposvár, Guba S. utca 40, Hungary
  • | 2 NARIC-Research Institute for Animal Breeding, Nutrition and Meat Science, H-2053 Herceghalom, Gesztenyés út 1, Hungary
Open access

Intramuscular fat content (marbling) is an economically important factor in many beef carcass classification systems. The aim of this study was to evaluate marbling of longissimus muscle with different methods (USDA marbling score, image analysis of X-ray computed tomography scans, and conventional method), moreover it was aimed to establish the relationship between marbling traits and SEUROP conformation and fat score. Bulls (n=46) were slaughtered at an average weight of 536±126 kg and an average age of 646±437 days. The average growth rate of bulls was 955 g day–1, the average chemical fat content of longissimus varied between 2.3 to 5.0% in fat classes. The intramuscular fat content on CT-scans closely correlated with chemical fat content (r=0.9). The highest frequency of USDA marbling score was “small” (55.2%), followed by “slight” (25.5%), “modest” (17%), and “moderate” (2.1%). Bulls with higher growth rate had lower CT-measured marbling traits in longissimus muscle (r = –0.4 – –0.5). The CT scans of longissimus muscle can be used for the evaluation of marbling in Hungarian Simmental cattle. The SEUROP conformation and fat score have no relationship with marbling traits.

  • Anton, I., Zsolnai, A, Holló, I., Repa, I. & Holló, G. (2013): Effect of thyroglobulin gene polymorphism on the intramuscular fat content in cattle examined by x-ray computed tomography and Soxhlet methods. Arch. Tierzucht., 59, 593596.

    • Search Google Scholar
    • Export Citation
  • Bonny, S.P., Legrand, I., Polkinghorne, R.J., Gardner, G.E., Pethick, D.W. & Hocquette, J.F. (2013): The SEUROP carcase grading system does not predict the eating quality of beef. Abstracts of the 64th Annual Meeting of the European Association for Animal Production, Session 12, Theatre 8, Nantes, France, 96.

  • Bonny, S.P., Pethick, D.W., Legrand, I., Wierzbicki, J., Allen, P., Farmer, L.J., Polkinghorne, R.J., Hocquette, J.F. & Gardner G.E. (2016): European conformation and fat scores have no relationship with eating quality. Animal, 10, 9961006.

    • Search Google Scholar
    • Export Citation
  • Ender, K. (1997): Künftige Qualitätsanforderungen an Rindfleisch. - in: Kolesár, R. (Ed.) Proceedings of an International Symposium on Actual and Perspective Tasks in Farm Animal Breeding, RIAP Nitra (Slovakia), Part 2, pp. 2733.

    • Search Google Scholar
    • Export Citation
  • Ferguson, D.M. (2004): Objective on-line assessment of marbling: a brief review. Aust. J. Exp. Agr., 44, 681685.

  • Font-I-Furnols, M., Brun, A., Marti, S., Realini, C.E., Pérez-Juan, M., Gonzalez, J. & Devant, M. (2014): Composition and intramuscular fat estimation of Holstein bull and steer rib sections by using one or more computed tomography cross-sectional images. Livest. Sci., 170, 210218.

    • Search Google Scholar
    • Export Citation
  • Frisullo, P., Marino, R., Laverse, J., Albenzio, M. & Del Nobile, M.A. (2010): Assessment of intramuscular fat level and distribution in beef muscles using X-ray microcomputed tomography. Meat Sci., 85, 250255.

    • Search Google Scholar
    • Export Citation
  • Guzek, D., Głąska, D., Pogorzelski, G., Kozań, K., Pietras, J., Konarska, M., Sakowska, A., Głąski, K., Pogorzelska, E., Barszczewski, J. & Wierzbicka, A. (2013): Variation of meat quality parameters due to conformation and fat class in Limousin bulls slaughtered at 25 to 27 months of age. Asian Austral. J. Anim., 26, 716722.

    • Search Google Scholar
    • Export Citation
  • Hocquette, J.F., Gondret, F., Baéza, E., Médale, F., Jurie, C. & Pethick, D.W. (2010): Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. Animal, 4, 303309.

    • Search Google Scholar
    • Export Citation
  • Holló, G., Szűcs, E., Tőzsér, J., Holló, I. & Repa, I. (2007): Application of X-ray computer tomography (CT) in cattle production. Asian Austral. J. Anim., 20, 19011908.

    • Search Google Scholar
    • Export Citation
  • Holló, G., Nuernberg, K., Somogyi, T., Anton, I. & Holló, I. (2012): Comparison of fattening performance and slaughter value of local Hungarian cattle breeds to international breeds. Arch. Tierzucht, 55, 112.

    • Search Google Scholar
    • Export Citation
  • Irie, M. & Kohira, K. (2012): Simple spot method of image analysis for evaluation of highly marbled beef. Asian Austral. J. Anim., 25, 592596.

    • Search Google Scholar
    • Export Citation
  • Karamichou, E., Richardson, R.I., Nute, G.R., Mclean, K.A. & Bishop, S.C. (2006): Genetic analyses of carcass composition, as assessed by X-ray computer tomography, and meat quality traits in Scottish Blackface sheep. Anim. Sci., 82, 151162.

    • Search Google Scholar
    • Export Citation
  • Lee, S., Lohumi, S., Lim, H.S., Gotoh, T., Cho, B.K. & Jung, S. (2015): Determination of intramuscular fat content in beef using magnetic resonance imaging. J. Fac. Agr. Kyushu U., 60, 157162.

    • Search Google Scholar
    • Export Citation
  • MANGO VER. 3.8 (2016): Multi-Image Analysis GUI. University of Texas Health Science Center.

  • Morales, L.E., Griffith, G., Wright, V., Fleming, E., Umberger, W. & Hoang, N. (2015): Branding fresh food: Who is willing to pay more for beef? Acta Alimentaria, 45, 18.

  • Nade, T.K., Fujita, K.M., Fujii, M.M., Yoshida, M.T., Haryu, T.S., Misumi, S. & Okumura, T. (2005): Development of X-ray computed tomography for live standing cattle. Anim. Sci. J., 76, 513517.

    • Search Google Scholar
    • Export Citation
  • Navajas, E.A., Richardson, R.I., Glasbey, C.A., Prieto, N., Ross, D.W., Hyslop, J.J., Simm, G. & Roehe, R. (2009): Associations between beef density by X-ray computed tomography, intramuscular fat and fatty acid composition: preliminary results. - in: Proceedings of the British Society of Animal Science, 117, Southport, UK.

    • Search Google Scholar
    • Export Citation
  • Nogalski, Z., Wroński, M., Wielgosz-Groth, Z., Purwin, C., Sobczuk Szul, M., Mochol, M. & Pogorzelska P. (2013): The effect of conformation class (SEUROP system) on the slaughter quality of young crossbred beef bulls and Holstein-Friesians. Ann. Anim. Sci., 13, 121131.

    • Search Google Scholar
    • Export Citation
  • Okabe, Y., Watanabe, A., Yonemaru, J, Kushibiki, S., Shingu, H. & Shinoda, M. (1999): The relationships between the grade and meat traits of Japanese black cattle (Wagyu) on the market in Japan. Proc. 45th International Congress of Meat Science and Technology, Yokohama, Japan, pp. 480481.

    • Search Google Scholar
    • Export Citation
  • Platter, W.J., Tatum, J.D., Belk, K.E., Koontz, S.R., Chapman, P.L. & Smith G.C. (2005): Effects of marbling and shear force on consumers, willingness to pay for beef strip loin steaks. J. Anim. Sci., 83, 890899.

    • Search Google Scholar
    • Export Citation
  • Polák, P.J., Mendizabal, A., Blanco, N.E., Roa, E., Krupa, J., Huba, D., Peškovičová, F. & Oravcová, M. (2008): Prediction of intramuscular fat in live bulls using real-time ultrasound and image analysis. J. Anim. Feed Sci., 17, 3040.

    • Search Google Scholar
    • Export Citation
  • Polkinghorne, R.J. & Thompson, J.M. (2010): Meat standards and grading: A world view. Meat Sci., 86, 227235.

  • Prieto, N., Navajas, E.A., Richardson, R.I., Ross, D.W., Hyslop, J.J., Simm, G. & Roehe, R. (2010): Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography. Meat Sci., 86, 770779.

    • Search Google Scholar
    • Export Citation
  • Sami, A.S., Augustini, C. & Schwarz, F.J. (2004): Effects of feeding intensity and time on feed on performance, carcass characteristics and meat quality of Simmental bulls. Meat Sci., 67, 195201.

    • Search Google Scholar
    • Export Citation
  • Taylor, D.G. & Johnson, E.R. (1992): Visual marbling score and chemical fat content on m. longissimus in beef carcasses. Proc. Australian Society of Animal Production, 19, pp. 7173.

    • Search Google Scholar
    • Export Citation
  • Thompson, J. (2004): The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness. Anim. Prod. Sci., 44, 645652.

    • Search Google Scholar
    • Export Citation
  • Troy, D.J., Tiwari, B.K. & Joo, S.T. (2016): Health implications of beef intramuscular fat consumption. Korean J. Food Sci. An., 36, 577582.

    • Search Google Scholar
    • Export Citation
  • USDA (1997): United States Standards for grades of carcass beef. United States Department of Agriculture, Agricultural Marketing Service, Livestock and Seed Division, Washington, DC.

  • USDA (2006): Instrument grading systems for beef carcasses. Performance requirements for instrument marbling evaluation (PRIME) II: Implementation and verification of operational procedures. USDA, Agricultural Marketing Service, Livestock and Seed Division, Washington, DC., 3 pages.

  • Wheeler, L., Cundiff, L.V., Shackelford, S.D. & Koohmaraie, M. (2005): Characterization of biological types of cattle (Cycle VII), carcase, yield, and longissimus palatability traits. J. Anim. Sci., 83, 196207.

    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 0 1 2
Mar 2021 0 1 1
Apr 2021 0 2 0
May 2021 0 3 2
Jun 2021 0 1 0
Jul 2021 0 4 3
Aug 2021 0 0 0