The attempt of video image analysis use for estimation of meat quality of beef breeds bulls

The study based on use of VIA for estimation of beef quality from four beef breeds: Limousine, Charolaise, Angus, Hereford and cross-breed Black-and–White x Piemontese were performed. The average values of colour components R and G estimated with a VIA method differed statistically between the investigated breeds. The marbling of the MLD cross-section was for each beef breed significantly diversified. Many significant correlation between physical and chemical properties of meat were obtained, especially between colour components R, G, B, and marbling percentage. In our opinion VIA could be used as a fast and objective method for estimation of chemical composition, texture and technological quality of meat.