Objective grading of rib eye traits using the Q-FOM™ camera in Australian beef carcasses

Abstract

The objective of this study was to develop calibration models against rib eye traits and independently validate the precision, accuracy, and repeatability of the Frontmatec Q-FOM™ Beef grading camera in Australian carcasses. This study compiled 12 different research datasets acquired from commercial processing facilities and were comprised of a diverse range of carcass phenotypes, graded by industry identified expert Meat Standards Australia (MSA) graders and sampled for chemical intramuscular fat (IMF%). Calibration performance was maintained when the device was independently validated. For continuous traits, the Q-FOM™ demonstrated precise (root mean squared error of prediction, RMSEP) and accurate (coefficient of determination, R²) prediction of eye muscle area (EMA) (R² = 0.89, RMSEP = 4.3 cm², slope = 0.96, bias = 0.7), MSA marbling (R² = 0.95, RMSEP = 47.2, slope = 0.98, bias = -12.8) and chemical IMF% (R² = 0.94, RMSEP = 1.56%, slope = 0.96, bias = 0.64). For categorical traits, the Q-FOM™ predicted 61%, 64.3% and 60.8% of AUS-MEAT marbling, meat colour and fat colour scores equivalent, and 95% within ±1 classes of expert grader scores. The Q-FOM™ also demonstrated very high repeatability and reproducibility across all traits.

Keywords: Grading; Marbling; Meat colour; Meat quality; Objective measurement; Technology.