Meta-analysis on beef cattle carcass chilling lossAbstract
The objective of this work was to evaluate, through meta-analysis, the factors that influence the weight loss of beef cattle carcass during chilling. Scientific articles were searched on Scielo and Google Scholar platforms, following the PICO tool, which refers to population, intervention, comparison, and outcome, using the terms beef cattle, carcasses, sex of the animal, and the chilling loss, respectively. The following filters for the articles were used: peer view, English or Portuguese, and dated from 1990 onwards. The total of 154 articles were found on Scielo and 136 on Google Scholar. The database comprised 47 selected articles based on title, abstract criteria, and a final selection regarding data presentation. The Iterated Principal Factor method was used with the Varimax rotation method. The path diagram was used to show the factored model results. The variance of chilling breakage was ranked using a statistical software. The breakdown of bovine carcasses on chilling ranges from 0.47% to 4.93%, with an average of 2.24%. Better conformations and greater fat thickness determine lower carcass chilling losses. Higher body weights at slaughter and hot and cold carcasses provide smaller breaks in the carcass chilling whereas moisture loss depends on the animal size. Meta-analytical methods allow evaluating a larger number of samples, which indicate better values for variations, such as the influence of the animal size.
Index terms:
carcass yield; conformation; marbling; slaughter weight; subcutaneous fat.
Resumo
O objetivo deste trabalho foi avaliar, por meio de metanálise, os fatores que influenciam na perda de peso da carcaça de bovinos de corte durante o resfriamento. Foram realizadas buscas de artigos científicos nas plataformas Scielo e Google Scholar, por meio da ferramenta PICO, que se refere a população, intervenção, comparação e resultado, usando os termos bovinos de corte, carcaças, sexo do animal e quebra ao resfriamento, respectivamente. Foram utilizados os seguintes filtros para os artigos: peer view, em inglês ou português e datados a partir de 1990. O total de 154 artigos foram encontrados na Scielo e 136 no Google Scholar. O banco de dados foi composto por 47 artigos selecionados com base nos critérios de título, resumo e uma seleção final relacionada à apresentação dos dados. O método de Fator Principal Iterado foi usado com o método de rotação Varimax. O diagrama de caminho foi usado para mostrar os resultados do modelo fatorado. A variância da quebra ao resfriamento foi ranqueada a partir de software estatístico. A quebra ao resfriamento das carcaças bovinas varia de 0,47% a 4,93%, com a média de 2,24%. Melhores conformações e maior espessura de gordura determinam menores perdas de resfriamento. Maiores pesos corporais no abate e nas carcaças quentes e frias proporcionam intervalos menores no resfriamento da carcaça, enquanto que a perda de umidade depende do tamanho do animal. Os métodos metanalíticos permitem avaliar um maior número de amostras, o qual indica melhores valores dessas variações, como a influência do tamanho do animal.
Termos de indexação:
rendimento de carcaça; conformação; marmoreio; peso de abate; gordura subcutânea
Introduction
The efficiency in beef production is not limited to the handling of animals: it includes transport, pre-slaughter, and carcass cooling (Vaz et al., 2023), which must be improved to avoid losses and guarantee quality, healthiness, and safety for consumers.
During its chilling process, the carcass dehydrates and loses weight, which is known as chilling loss, resulting in lower yields for the refrigeration industry (Pflanzer et al., 2019). Until 2022, in the Southern region of Brazil, slaughterhouses and cattle breeders estimated cold carcass weight by the hot carcass weight minus 2% (Nunes et al., 2024). This deal was used to avoid waiting 24 hours for the carcass cooling process to pay the livestock farmer, which generated, for years, dissatisfaction among the beef cattle system class and a discussion of the real loss of post-slaughter chilling (Pascoal et al., 2011).
Studies have shown that the carcass chilling loss is influenced by carcass conformation (Barbut, 2014), pre-slaughter nutritional level of animals (Honig et al., 2020), genetic group of animals and/or individual variation within genetic groups (Silva et al., 2015), slaughter weights (Moomak & Tuntivisoottikul, 2020), gender (Pascoal et al., 2011), and cattle age (Gomes, 2021), all correlating the results with the fat coverage of the carcasses (Boito et al., 2018). However, the analysis of the factors and their variability for greater or lesser weight loss of carcasses during chilling process is not simple, since it requires more advanced statistical resources considering and grouping several factors at the same time (Baldassini et al., 2017).
To elucidate the factors that determine the carcass chilling loss, a meta-analytic study, using several experiments with different variants, was carried out, quantifying the most relevant ones, correlating them, and establishing elements to be considered by producers and industries to minimize the losses (Baldassini et al., 2017; Santos Torres et al., 2023). Meta-analysis provides an innovative approach, since its use can encompass several studies evaluating the same factors to work with the average of the results obtained under different conditions. Meta-analysis is widely used in animal science to provide insights in the search for studies, allowing the compilation and use of experimental data and ensuring more reliable results (Almeida & Goulart, 2017).
The objective of this work was to evaluate, through meta-analysis, the factors that influence the weight loss of beef cattle carcass during chilling.
Materials and Methods
During June and July 2021, the selection and assessment of the eligibility of articles for a database on Scielo (2021) and Google Scholar (2021) platforms were carried out. The criteria for choosing the articles was conducted following PICO tool, which refers to population, intervention, comparison, and outcome (McGowan et al., 2016), in which the factors corresponded to cattle, beef cattle, or bovine; carcass, carcasses, carcass trait, or meat quality; sex of the animal, steers, heifer, cows, or bulls; and carcass chilling break, breaking chilling, chilling loss, cooling loss, or carcass chilling, respectively. In total, 154 articles were found on Scielo and 136 on Google Scholar, which were tabulated in electronic spreadsheets to be evaluated in the screening process, according to the following information: author, periodical, year, title, meets the selection criteria, and reason the article does not meet the selection criteria.
Eligibility criteria of the articles were previously defined by title, abstract, and full text. The title had to present specific characteristics of bovine carcasses; the abstract, carcass quality data and both hot and cold carcass weight data. In the final selection phase, the inclusion criteria were as follows: carcass chilling break, presentation of original data, articles published in journals, articles published after 1990, and articles in English and Portuguese. At the end of all steps, 47 articles were selected (Table 1).
After preliminary data analysis, based on graphical analysis to obtain general averages, was carried out, correlation hypotheses were formulated to define the statistical models (Backhaus et al., 2021). Afterwards, exploratory factor analysis was applied to verify the latent and underlying variables observed in the data set, and the Iterated Principal Factor method (Backhaus et al., 2021) was applied to decompose the factor correlation matrix. To compose the latent variables, the communality and load of each one were estimated. Eigenvalues were retained using the Kaiser method (eigenvalues >1) and rotation by Varimax (Backhaus et al., 2021). The reliability of the factorial model was determined using Cronbach’s alpha coefficient and the factored model was represented in a path diagram. The exploratory analysis was carried out using the Factor procedure (SAS Institute Inc., 2018).
The rank procedure (SAS Institute Inc., 2018) of fat thickness (2 df) and slaughter weight (2 df) variables was conducted for analysis of variance. To separate the effects of the variables studied on categories, fat thickness and slaughter weight variables were divided into three classes: low, medium, and high, to verify their effect on chilling breakdown. The categories were created from the means and standard deviations of the means reported in the studies composing the database.
A completely randomized design was adopted, under the methodology of mixed models, with the incorporation of fixed and random effects into the model (SAS Institute Inc., 2018), and the article was inserted as a random effect. The adjustment with the addition of random effects and the choice of the mathematical model was carried out using the corrected Akaike information criterion (AICc) and a mixed procedure (SAS Institute Inc., 2018). Fat thickness and slaughter weight were considered fixed effects and articles, random effects, which were both tested. The inclusion or exclusion of other random effects from the model was based on the best fit, according to the mentioned criteria. SAS OnDemand was used for statistical analysis.
Results and Discussion
The minimum and maximum values of the characteristics showed variations in the 47 articles analyzed (Table 2). The present meta-analysis found weight loss in carcasses during chilling from 0.47% to 4.93%, which was higher than the 2.0% usually discounted by the industry in negotiations between producers and slaughterhouses to estimate cold carcass weight (Vaz et al., 2021). Therefore, by 2022, the industry in the state of Rio Grande do Sul had a loss, as it paid more than the quantity available to be processed. This variation may be explained by the differences in size and characteristics of the cold rooms, as well as the cold chain quality of the slaughterhouses (Missio et al., 2013).
Descriptive analyzes of the variables studied in the systematic review and meta-analysis on beef cattle carcass chilling loss.
The relationship between the animals’ slaughter weight and hot and cold carcass weights (Figure 1) is high and positive, in agreement with the literature, which means that the heavier the animal, the greater the hot and cold carcass weights are (Monteiro et al., 2022), because greater deposition of muscle and fat increases carcass weight in relation to slaughter weight. In different studies, it was observed a break in chilling, which may be associated with fluctuations in the cold chamber, such as temperature, wind speed, number of carcasses, and time of animal slaughter, in addition to animal individual variation and finishing systems (Barbut, 2014).
Principal component analysis based on the variance-covariance matrix of the dimension scores on beef cattle carcass chilling loss.
Breakage due to cooling had an inverse relationship with conformation, in which the greatest breakages occurred in carcasses with the worst conformation. Body and carcass weights correlate with the percentage of fat that is separable from the carcasses, since, within a given category, the heaviest animals are those that had a longer finishing period or with a higher level of net energy gain, resulting in an accumulation of body fat (Blanco et al., 2020). Furthermore, as the animals get mature, the weight increases, modifying their gain composition (Schumacher et al., 2022). During growth, most animals’ body gain is muscle tissue, whereas in the final stages, the weight gain is most composed of fat (Honig et al., 2020).
The carcass chilling did not contribute to the formation of the second factor, unlike marbling, which demonstrated a high relationship with subcutaneous fat, contributing to the formation of the first factor (Figure 2). Boito et al. (2018) stated that adequate subcutaneous fat thickness reduces weight losses during carcass chilling, showing a negative correlation between these variables (Arboitte et al., 2004), because the fat forms a protective layer against the cold, preventing carcass dehydration (Missio et al., 2013). The correlation between subcutaneous and marbling fats is explained by the priority of their deposition, with marbling fat not being a priority in the animals’ body reserves. Fat deposition on the carcass initiates with intermuscular fat, then subcutaneous fat, and, finally, intramuscular fat (Schumacher et al., 2022).
Path diagram, factor loading and commonality in physical factors. Commonality quality factors (h2) after Varimax rotation.
In a meta-analysis study, Pacheco et al. (2023) found that the increase in the thickness of subcutaneous fat of the carcass is not responsible for the greater deposition of marbling fat, which is determined by slaughter weight, although there is a positive correlation between both, with subcutaneous fat exceeding 6 mm. For the adequate deposition of marbling fat, adipogenesis during the individual’s pregnancy is essential (Du et al., 2010). The 230 kg of carcass in the present meta-analysis did not match high levels of marbling. Data from studies in the United States, Australia, and Japan showed no increase in marbling up to 200 kg of carcass, increasing from 200 to 450 kg, with the maximum being 500 kg of carcass (Pethick et al., 2004).
The fat thickness and slaughter weight variables divided into three classes were on average 5.27 cm and 429.11 kg, respectively (Table 3). It was verified that losses during the chilling of carcasses were not influenced by increases in slaughter weight or subcutaneous fat thickness (Table 4). The literature is consistent in stating that adequate subcutaneous fat thicknesses minimize weight losses during carcass chilling (Pacheco et al., 2023), consequently, lower chilling losses occur because fat forms a protective layer against the cold, preventing dehydration of the carcasses, in which higher degrees of finishing have a negative correlation with lower chilling losses (Pacheco et al., 2023). In the present meta-analysis, there is no difference between subcutaneous fat coverage and carcass weight during chilling, probably due to the small average variation of the low, medium, and high classes (Table 3). Furthermore, the heavier the animal is in finishing, regardless of sex, results in an increase in the carcass weight: for each increase in the degree of finishing of the females, the carcass weight increases by 20.3 kg, while in males it is 11.2 kg (Vaz et al., 2021).
Descriptive analyzes of the variables fat thickness and body weight of cattle classified into three classes according to the categories studied.
Means and standard deviations for chilling breakdown of beef carcasses as a function of fat thickness and body weight of different animal categories.
Conformation and weight of animals showed an inverse relation with the reduction in carcass chilling, which may be associated with the deposition of tissues in the carcass, providing greater size and convexity of the muscles. Greater muscle expression in different areas of the carcass provides greater muscle thickness, causing dehydration during chilling of the internal tissues of the carcass. Higher chilling loss in less muscular and thicker carcasses during chilling is partly because in cold chambers temperature and wind speed are constant. Kuss et al. (2005) found a decrease in chilling breakage with increased slaughter weight due to greater conformation and cushion thickness. The carcass conformation can also be improved by the degree of fattening, as intermuscular fat can act by pressing the tissues, providing greater muscle volume (Missio et al., 2013), which demonstrates the positive association between subcutaneous fat thickness, slaughter and carcass weights with improved carcass conformation.
Santos Torres et al. (2023) highlighted that studies involving meta-analytic methods provide more accurate results due to the high number of repetitions and samples. Several studies on beef carcass quality have been carried out with different focuses, in different countries and in large research centers; however, none of them has addressed the losses and the main causes related specifically to chilling losses failure or through meta-analysis technique. The use of meta-analytical methods with the aim of compiling data from different studies and evaluating their results was an approach that allows evaluating a larger number of samples and more reliable values, indicating averages and causes related to chilling loss, as well as better values of this variation, such as the influence of the animal size.
Conclusions
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1. The breakdown of bovine carcasses on chilling ranges from 0.47% to 4.93%, with an average of 2.24%.
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2. Better conformations and greater fat thickness determine lower carcass chilling losses.
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3. Higher body weights at slaughter and hot and cold carcasses provide smaller breaks in the carcass chilling, whereas moisture loss depends on animal size.
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4. Meta-analytical methods allow evaluating a larger number of samples, which indicate better values for variations, such as the influence of the animal size.
Acknowledgments
To Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), for the productivity research grant to authors Ricardo Zambarda Vaz (process number 308963/2021-0) and João Restle (process number 310987/2020-2).
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