Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

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dc.contributor.authorEllies-Oury, Marie-Pierre
dc.contributor.authorHocquette, Jean-François
dc.contributor.authorChriki, Sghaier
dc.contributor.authorConanec, Alexandre
dc.contributor.authorFarmer, Linda
dc.contributor.authorChavent, Marie
dc.contributor.authorSaracco, Jérôme
dc.date.accessioned2021-04-27T14:29:06Z
dc.date.available2021-04-27T14:29:06Z
dc.date.issued2020-04-22
dc.descriptionPublication history: Accepted - 8 April 2020; Published - 22 April 2020.en_US
dc.description.abstractThe beef industry is organized around di erent stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these di ering perspectives. Then, various optimization models that might integrate all these expectations are described. The final goal is to define practices that could increase value for animal production, carcasses and meat whilst simultaneously meeting the main expectations of the beef industry. Di erent models previously developed worldwide are proposed here. Two new computational methodologies that allow the simultaneous selection of the best regression models and the most interesting covariates to predict carcass and/or meat quality are developed. Then, a method of variable clustering is explained that is accurate in evaluating the interrelationships between di erent parameters of interest. Finally, some principles for the management of quality trade-o s are presented and the Meat Standards Australia model is discussed. The “Pareto front” is an interesting approach to deal jointly with the di erent sets of expectations and to propose a method that could optimize all expectations togetheren_US
dc.identifierhttp://hdl.handle.net/20.500.12518/247
dc.identifier.citationEllies-Oury, M.-P., Hocquette, J.-F., Chriki, S., Conanec, A., Farmer, L., Chavent, M. and Saracco, J. (2020) ‘Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits’, Foods. MDPI AG, 9(4), p. 525. doi: 10.3390/foods9040525.en_US
dc.identifier.issn2304-8158
dc.identifier.urihttps://doi.org/10.3390/foods9040525
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).en_US
dc.subjectoptimizationen_US
dc.subjectmeat qualityen_US
dc.subjecttrade-offen_US
dc.subjectmeat standards Australiaen_US
dc.subjectcarcassen_US
dc.subjectbovineen_US
dc.titleVarious Statistical Approaches to Assess and Predict Carcass and Meat Quality Traitsen_US
dc.typeArticleen_US

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