manual of definitions
manual of definitions
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ASSESSED traits
In this manual, we will explore the importance of each traits described in the Beef Carcass Evaluation Report and how these traits are applied in our methodology.
fat cover
Fat cover refers to the distribution of fat over the carcass, which is visually evaluated shortly after slaughter and classified into five categories: absent, scarce, medium, uniform, and excessive.
Importance of Fat Cover:
- Protection and Quality: An adequate layer of fat ensures uniform cooling of the carcass, protects premium cuts from rapid cooling (cold shortening), and helps prevent drying and dehydration.
- Presentation and Commercial Value: Well-distributed fat improves the appearance of cuts, especially premium ones, thereby increasing their commercial value.
Technical details: Fat cover is analyzed by observing the quantity and distribution of fat on the carcass. Ideal fat class values range between medium and uniform, ensuring protection during cooling and a good appearance of the cuts. Inadequate fat class, such as absent, scarce, or excessive, can affect the quality and value of the product.
Each attribute has been organized alphabetically to facilitate consultation and understanding of the criteria used in carcass evaluation. Through this guide, you will understand how each factor contributes to the final quality of the meat and the importance of its correct application in our processes.
Hump Height
Hump height refers to the measurement of the upper part of the hump in Zebu cattle (Bos indicus), a genetic traits adapted for survival in tropical environments. Hump height is an indicator of Zebu genetics, influencing meat quality and classification.
Importance of the Hump
- Quality and Palatability: Zebu cattle are adapted to adverse conditions, but studies show that the presence of taurine genetics (Bos taurus) improves meat tenderness and juiciness. Therefore, hump height is an indicator of the Zebu breed content, which is crucial in carcass classification to ensure high-quality products.
- Productive Management: Although Zebu cattle are predominant in Brazil, accounting for about 80% of the herd, specific strategies such as slaughtering young, heavy animals with good fat cover help to minimize the impact of Zebu traits on meat quality. Post-mortem tools, such as hanging techniques and meat aging, are also important.
Technical Details: Hump height is measured by positioning a ruler parallel to the ribs and shifting it to the widest part. The measurement includes all the meat from the upper (dorsal) edge of the nuchal ligament (Ligamentum nuchae) through the upper (dorsal) surface of the Rhomboideus muscle (hump). This measurement helps determine the Zebu content of the carcass, providing insights into the final meat quality and the need for adjustments in the production chain.
Ribeye Area (REA)
The Ribeye Area (REA) is the measurement of the Longissimus muscle (ribeye), typically evaluated between the 12th and 13th ribs. This trait is directly related to the yield of cuts, carcass composition, degree of muscling, growth, and weight gain of the animals.
Importance of the Hump
- Quality and Yield: REA is an indicator of the muscle-to-bone ratio, directly influencing the economic yield of the carcass. Larger values indicate greater muscling and potential weight gain, being a highly heritable trait with a positive impact on meat cuts. Additionally, a larger area is associated with slower carcass cooling, which favors pH decline and tenderness.
- Technology and Evaluation: Brazil Beef Quality assesses REA manually using a grid method, following international methodologies, and digitally with the Meat Image, our AI tool that calculates the area automatically.
Technical Details: REA is measured by cutting the muscle perpendicular to the vertebra between the selected ribs. In the manual method, a grid is used to count points within the muscle boundaries, determining its area. In the digital method, after the cut, the Meat Image analyzes the REA. Factors such as breed, sex, age, nutrition, body size, welfare, and climate conditions influence REA, reflecting the complexity of animal performance.
rea/100
REA/100 is calculated by finding the ratio of the Ribeye Area (REA) to the Hot Carcass Weight (HCW) and multiplying by 100. This metric indicates how many square centimeters of REA exist for every 100 kg of carcass.
Importance of REA/100
- Meat Yield: Higher REA/100 values indicate greater meat yield potential, which is beneficial for producers and slaughterhouses.
- Production Efficiency: A high REA/100 value reflects a well-conformed and efficient carcass, resulting in better meat utilization.
Technical Details: The REA/100 calculation helps assess carcass efficiency and quality. This index ensures that the produced meat is of high quality and maximizes production profitability.
sex category
The sex category of the animal refers to its sex and reproductive status, influencing tissue development and meat quality.
Importance of the Sex Category
- Hormonal and Genetic Differences: Intact males, females, and castrated males exhibit variations in muscle development and fat deposition. These differences directly impact meat quality.
- Meat Quality: Castrated males generally have less muscle development compared to intact males but possess greater intramuscular fat deposition, which is desirable for meat quality, providing greater marbling and juiciness.
Females tend to have a moderate amount of intramuscular fat and adequate muscle development. Although generally less muscular than intact males, their meat meets quality market standards.
Technical Details: The assessment of the sex category is performed by observing secondary sexual traits and the animal’s body development. This information contributes to carcass classification and helps determine its market value.
meat color
Meat color is defined by myoglobin, a pigment that, when oxygenated, determines the hue of the meat. It is influenced by the carcass pH, which depends on glycogen levels at the time of slaughter, and by the amount of pigment present in the muscle.
Importance of Meat Color:
- Visual Quality: Color is a crucial factor for consumer acceptance, indicating freshness and quality. Proper oxygenation results in a bright red hue, which is attractive and a sign of good cooling and handling.
- Standardized Evaluation: At Brazil Beef Quality, the color is compared to the Meat Color Reference Standard (B1 to B8). When the predominant color is not clear, the darker shade is used to ensure consistent evaluation.
Technical Details: Color is analyzed between the 5th and 13th ribs on the Longissimus muscle. The evaluation is done visually by comparing it to reference standards or through the Meat Image, which reads the photo and determines the color accurately. Oxygenation for about 20 minutes forms the layer of oxymyoglobin, covering the underlying purplish myoglobin, enhancing the appearance of the cut.
fat color
The fat color of the bovine carcass varies from white to yellow, influenced by factors such as breed, age, diet, and post-mortem cooling conditions.
Importance of Fat Color:
- Appearance and Consumer Preference: Fat color impacts consumer acceptance of the product and can affect its commercial value. Lighter fats are generally more desirable and are often associated with higher quality meat.
- Influence of Diet and Age: Fat color is affected by the animal’s diet and age. Grass-fed animals tend to have more yellowish fat due to carotenoids, while grain-fed animals generally have lighter fat.
Technical Details: Fat color is evaluated on the Longissimus muscle, between the 5th and 13th ribs, using the Brazil Beef Quality Fat Color Reference Standard (A1 to A8). The score is given by comparing the intermuscular fat with the standards, assigning the more yellow shade if the color falls between two standards. This evaluation can be done visually or digitally using the Meat Image, which analyzes fat photos and determines their color with precision. Temperature can also alter the perception of color, making fat appear more yellow when in a liquid state.
DENTITION
Dentition refers to the development and arrangement of teeth in cattle, serving as a key indicator of the animal’s chronological age. Counting the incisor teeth, particularly the permanent ones, allows estimation of the animal’s maturity, directly influencing meat quality.
Importance and Technical Details of Dentition:
Dentition is evaluated visually by observing the incisor teeth in the front of the lower jaw. Animals with fewer permanent teeth are younger and tend to produce meat with greater tenderness and juiciness, traits generally valued by the market. The presence of permanent incisors is recorded in groups (0, 2, 4, 6, or 8 teeth), aiding in the classification of carcasses and the estimation of maturity stage, which directly impacts the value and market acceptance of the meat.
Fat Thickness (FT)
Fat thickness (FT) is crucial for ensuring the uniform cooling of carcass muscles. The thicker the FT, the slower and more uniform the cooling rate, reducing the likelihood of muscle fiber shortening, which contributes to meat tenderness. Fat coverage helps prevent dehydration and protects muscles from microbial contamination.
Importance of SFT:
- Protection Against Rapid Cooling: Carcasses with SFT below 3 mm may suffer from “cold shortening,” a phenomenon that toughens the meat due to rapid cooling. This results in less juicy and tougher meat.
- Presentation and Valuation: Adequate FT improves the appearance of the meat, especially in premium cuts where fat coverage is highly valued.
- Eliminatory Criterion: Carcasses with FT less than 4 mm are disqualified, ensuring that only meats with adequate protection reach the final consumer.
Technical Details: SFT is measured between the 10th and 13th ribs of the ribeye. To measure, the ¾ point along the ribeye is determined, and a ruler is placed perpendicular to the rib to measure the interface between subcutaneous and intermuscular fats. If the fat at the evaluation site is damaged, the thickness can be measured on the other side of the carcass or estimated if both sides are compromised. A minimum of 4 mm thickness is required at the Brazil Beef Quality standard site. In addition to manual measurement, SFT can also be evaluated by the Meat Image, which reads images and provides thickness with precision.
It is worth noting that values within the ideal range (> 4 mm) not only ensure protection but also provide a better sensory experience for the consumer.
marbling
Marbling, also known as intramuscular fat, refers to the fat dispersed between the muscle fiber bundles within the muscle, near the blood vessels. This fat is unevenly distributed throughout the carcass, being more abundant near the head and less present toward the tail.
Importance of Marbling:
Meat Quality: Marbling is one of the primary indicators of meat quality, as it contributes to the juiciness, tenderness, and flavor of the cuts. The higher the marbling, the more valuable the meat tends to be in the market, especially in products aimed at consumers seeking premium cuts.
- Influencing Factors: Marbling is the final fat to develop in the animal and the first to be used as an energy source. Therefore, adequate nutritional management, with a consistent diet, is essential to maximize this trait. The management of cattle, as well as the cooling process of the carcass, also influence the visibility and evaluation of intramuscular fat.
Technical Details: Marbling is evaluated on the ribeye, specifically between the 12th and 13th ribs, using a scale that ranges from 100 to 1100 points to quantify intramuscular fat. This process can be carried out manually or through the Meat Image system. The higher the score, the greater the amount of marbling present in the meat.
Additionally, the result can be presented as a percentage. Marbling in % represents the proportion of intramuscular fat relative to the ribeye area (REA), offering an additional perspective on the distribution of fat within the muscle.
hanging method
The hanging method refers to the technique used to suspend carcasses after slaughter, directly influencing the final quality of the meat.
Technical Details:
Achilles Tendon Hanging: Widely adopted in the industry, the Achilles tendon hanging method is an established standard. In this method, the spine of the carcass maintains a gentle curvature in the lumbar vertebrae, causing greater contraction in the posterior muscles. This more pronounced contraction during rigor mortis results in cuts with less tenderness.
Tenderstretch Hanging: The Tenderstretch method is a different approach, where the carcass is hung by the pelvis, with the legs angled at 90° to the spine, which remains stretched. This positioning elongates the lumbar and posterior muscles, reducing muscle fiber contraction during rigor mortis. The result is more tender meat in the hindquarters, positively influencing the quality of the final products.
ossification
Ossification is the process of cartilage in the vertebrae turning into bone and serves as an indicator of the physiological maturity of the carcass. Maturity is assessed by visually observing ossification in the vertebrae and spinous processes, reflecting the animal’s age and development.
Importance of Ossification:
- Carcass Quality Indicator: Ossification is related to the overall condition of the animal during its life, including nutrition and management. Animals with good nutrition and low stress tend to show less ossification, indicating a younger and higher-quality carcass. This measurement is crucial for carcass classification, directly influencing its commercial value.
Technical Details: Ossification is evaluated visually on a scale from 100 to 590 points, based on the amount of cartilage turning into bone along the spine. The process begins with red spots of bone material in the cartilage, progressing to full replacement with red bone. The sacral vertebrae are the only ones that fully fuse, while in other regions, only cartilage replacement occurs. The highest score is used for classification, considering both sides of the carcass. Maturity is evaluated both before and after cooling, with score adjustments made as necessary. The Aus-Meat table is used to determine the maturity score at Brazil Beef Quality.
Hot Carcass Weight (HCW)
Hot Carcass Weight (HCW) is the measurement of the carcass weight immediately after slaughter, before cooling, and is a mandatory practice in slaughterhouses. The carcass must be weighed within two hours after slaughter.
Importance of HCW:
- Basis for Negotiation: HCW is the primary criterion used for payment of carcasses marketed on hooks, directly reflecting the economic value of the meat. Accurate weighing on calibrated scales is essential to ensure fair and reliable negotiations.
- Influence on Meat Quality: Heavier carcasses tend to cool more slowly and gradually, contributing to proper pH decline and improved meat tenderness, positively impacting the quality of the final product.
Technical Details: HCW is recorded in kilograms (kg) and must be measured with rigor and precision. The use of regularly calibrated scales is crucial to ensure the recorded weight is accurate, avoiding errors that could compromise carcass classification and value. This measurement is critical for the entire marketing chain and the final impact on the consumer market.
ph
Final pH is a measure of muscle acidity and is one of the main indicators of meat quality. The evaluation is carried out with a pH meter calibrated daily before each measurement period, ensuring precision in the results. The ideal meat pH is below 5.8. Carcasses with pH above this limit are considered non-compliant.
Importance of pH:
- Sensory Quality: Maintaining pH within the ideal range ensures meat with a tender and juicy texture, essential traits for consumer acceptance and adding value to the product.
- Prevention of DFD Meat: Elevated pH values (above 5.8) can result in DFD (Dark, Firm, and Dry) meat, which has a dark appearance, firm texture, and dryness, negatively impacting the consumer’s experience.
- Conformity Criterion: Carcasses with pH above 5.8 are disqualified, ensuring that only meat with adequate quality reaches the market, protecting the integrity of production chain standards.
Technical Details: pH is measured using a portable pH meter with specific probes for carcasses. To ensure meat quality, it is essential that pH declines in a controlled manner after slaughter, reaching ideal values. pH control is influenced by pre-slaughter management practices and the animals’ stress conditions. Keeping pH within the recommended range is crucial to ensure that the meat offered to the market has the best possible traits, avoiding problems such as undesirable texture and compromised appearance.
Quality grade
Importance of Quality Grade
The American marbling analysis methodology is recognized worldwide and is the most widely used in beef classification. The system is extensively adopted by the USDA (United States Department of Agriculture), which categorizes meat based on marbling levels into different quality grades, known as Quality Grades. These grades help determine the meat’s market value and its suitability for different types of consumers.
Typical Classifications:
- Prime: The highest quality grade, with a very abundant level of marbling. Meat classified as Prime is highly valued, usually found in high-end restaurants, and sold at premium prices.
- Choice: Has a moderate level of marbling. This category is popular in both commercial establishments and households.
- Select: Contains a lower level of marbling. Select meat is leaner and may be slightly less juicy and flavorful compared to Prime and Choice categories.
- Standard: Has little marbling. This meat is generally less juicy and may be tougher. It is usually not sold at retail, being more commonly used for processed products.
*It is important to note that we present this information for illustrative purposes only, to correlate with the American classification. This is not an official classification of Brazil Beef Quality but serves to provide better understanding and context within international standards.
ratio
The ratio is the proportion between the height and width of the Ribeye Area (REA), indicating the shape of the cut.
Importance of the Ratio:
- Cut Shape: A smaller ratio indicates a flatter cut, while a larger ratio indicates a more rounded cut. This proportion is important for the presentation and yield of commercial cuts.
- Quality and Efficiency: Evaluating the ratio helps determine the uniformity and efficiency in deboning, influencing the final quality of the meat cuts.
Technical Details: The ratio is calculated by dividing the height by the width of the REA. A balanced ratio is preferable as it indicates good carcass conformation, resulting in more uniform and aesthetically pleasing meat cuts. Maintaining an ideal ratio helps maximize the commercial value and quality of the final products.
Predicted boning yield
Predicted boning yield is an estimate of the amount of marketable meat that can be obtained from a carcass, calculated based on variables such as the Ribeye Area (REA), Fat Thickness (FT), and Hot Carcass Weight (HCW).
Importance of Boning Yield:
- Production Efficiency: It allows for the prediction of usable meat quantity, aiding in production management and logistical planning.
- Economic Value: Carcasses with higher boning yields are more valuable, optimizing profitability for producers and the industry.
Technical Details: Boning yield is calculated using formulas that consider REA, SFT, and HCW measurements. This calculation helps ensure accurate and fair carcass evaluation, directly reflecting the commercial value and efficiency of meat production.
BOS TAURUS CONTENT (BTC)
Bos taurus Content (BTC) refers to the percentage of taurine blood present in the animal, which directly influences meat quality.
Importance of BTC:
- Meat Tenderness: Animals with a high percentage of taurine blood tend to produce more tender and juicy meat.
- Breed traits: BTC helps identify desirable breed traits for high-quality meat production.
Technical Details: The percentage of BTC is determined through genetic analysis or by observing the animal’s physical traits. Animals with a higher degree of Bos taurus content tend to produce better quality meat.
Temperature
Carcass temperature is a critical factor for quality evaluation, measured on the ribeye between the 10th and 13th ribs. The ideal evaluation temperature is below 7ºC.
Importance of Temperature:
- Quality Preservation: Keeping the carcass within the recommended temperature range helps preserve the flavor, texture, and aroma of the meat, preventing the development of undesirable traits and maintaining the product in ideal conditions for consumption.
- Eliminatory Criterion: Carcasses that exceed a temperature of 12ºC are prone to quality and safety issues, and may be disqualified to ensure that only suitable products reach the market.
Technical Details: Temperature control helps prevent the proliferation of microorganisms that can compromise food safety. The measurement is performed by inserting the thermometer probe into the center of the muscle, with the tip penetrating between 25 mm to 50 mm, depending on the insertion point, ensuring an accurate reading of the internal temperature. Constant monitoring is necessary to ensure that the meat maintains its sensory traits and is safe for the consumer.
Yield Grade
Yield Grade identifies carcasses based on the yield of boneless, closely trimmed retail cuts.
Importance of Yield Grade:
- Cutting Efficiency: Carcasses with a high Yield Grade provide a greater yield of marketable meat, optimizing production and increasing profitability.
- Economic Value: A good Yield Grade maximizes profitability for producers and processors, ensuring better utilization of the carcass.
Technical Details: Yield Grade is calculated based on the Ribeye Area (REA), Fat Thickness (FT), and Hot Carcass Weight (HCW). This measurement provides an accurate estimate of meat yield, being relevant for the economic evaluation of carcasses and decision-making in the meat industry.
Typical Classifications:
- Yield Grade 1
- Yield Grade 2
- Yield Grade 3
- Yield Grade 4
- Yield Grade 5
In this scale, carcasses classified as Yield Grade 1 have the highest proportion of boneless meat, while carcasses classified as Yield Grade 5 have the lowest proportion. Carcasses classified as Yield Grades 2, 3, and 4 are intermediate, with the proportion of boneless meat gradually decreasing as the classification approaches Yield Grade 5.
*It is important to note that we present this information for illustrative purposes only, to correlate with the American classification. This is not an official classification of Brazil Beef Quality but serves to provide a better understanding and context within international standards.
BBQ Performance Indicator
Each parameter evaluated in the bovine carcass contributes to the total score, which is visually represented by dots. These dots serve as a direct and objective indicator of the animal’s performance concerning each specific trait. The better the animal’s performance in a particular traits, the more dots it receives, reflecting superior performance.
The performance indicator is an important tool because it combines various metrics into a clear and efficient visual representation. This approach facilitates informed decision-making, whether in selecting animals for slaughter, categorizing meat for the market, or identifying areas where herd management can be improved. The use of dots as a graphical representation allows for a quick understanding of the results, without losing the depth of the underlying technical analyses.
Relationship Between Score, Quality Category, and Star Category
The table presents the score each carcass received from the Beef Score software, categorizing the carcass’s performance in terms of quality and assigning a star rating based on that score.
In column 1, the score ranges obtained by the carcasses are displayed based on +15 traits evaluated by the Beef Score software.
In column 2, each score range is associated with a quality category, ranging from “Unsatisfactory” to “Excellent.”
In column 3, the corresponding star category is presented, ranging from no stars (for unsatisfactory scores) to five stars (for excellent scores).
quality seals
The 3-star seal symbolizes good quality meat for everyday use. It is awarded when the carcass achieves a score between 43 and 64 points.
The 4-star seal indicates very good meat for consumption, when it achieves a score between 65 and 77 points.
Lastly, meat that receives the 5-star seal, guaranteeing excellent quality, scores above 78 points.