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Evaluation of Carcass and Meat Quality in Ruminants

  • Evaluation of Carcass and Meat Quality in Ruminants

Evaluation of Carcass and Meat Quality in Ruminants

C. Lazzaroni, S. Gigli and D. Gabina

Availability: In stock

Author(s): C. Lazzaroni, S. Gigli and D. Gabina

About The Book

Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass.

Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability.

This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS.The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented.

Additional Information

Author C. Lazzaroni, S. Gigli and D. Gabina
Availability In Print
Dimensions Unknown (W x H x D)
Extent 228pp
ISBN 9789086860227
Publication date 2007
Book Type Softcover


  • Introduction
  • Evaluation of carcass and meat quality in the EAAP
  • Beef carcass classification in the EU: an historical perspective
  • Evaluation of sheep carcass quality
  • New methods for grading beef and sheep carcasses
  • Beef carcass grading and meat quality measurements in different countries and how ICAR is going to use such information
  • Traditional and new methods to assess beef quality
  • Methodologies to evaluate meat quality in small ruminants
  • Image analysis, ultrasounds and colour reflectance for beef quality estimation
  • Spectral and thermal imaging for meat quality evaluation
  • Genes affecting meat quality
  • Plasma leptin and insulin-like growth factor I (IGF-I) as potentially phenotypic markers for carcass composition and growth rate in lambs
  • Relationship of live animal scores/measurements and carcass grades with carcass composition and carcass value of steers
  • Use of carcass weight, community scale for carcass classification and carcass ultrasound measurements to predict carcass composition of young beef bulls
  • Comparison of two methods for longissimus muscle area measurements
  • The use of ultrasound measurements in estimation of valuable cut content in fattened bulls 179
  • The effect of ultrasound probe on accuracy of intramuscular fat content and marbling prediction in beef longissimus dorsi muscle
  • In vivo ultrasonic measurements and live weight for predicting carcass quality in Churra Tensina mountain breed lambs
  • Longissimus thoracis et lumborum muscle volume calculation using in vivo real time ultrasonography
  • Slaughter value evaluation of large weight Ile de France and Hungarian Merino lambs by CT and traditional slaughter cutting
  • Quality classification of the muscle rectus abdominis of Charolais Heifers
  • Ethanol specimen of beef muscle samples for NIRS is rapid but as efficient as the freezedried sample preparations
  • Gene expression associated with beef sensory qualities
  • Author index

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