Use of video image analysis for the evaluation of beef carcasses

Oldřich Smékal, Petr Pipek, Mitsuyoshi Miyahara and Jarmila Jeleníková
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Oldřich Smékal: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic
Petr Pipek: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic
Mitsuyoshi Miyahara: Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, Fujisawa, Japan
Jarmila Jeleníková: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2005, vol. 23, issue 6, 240-245

Abstract: Video image analysis was used for the objective evaluation of beef carcasses parts as an additional parameter of the carcass classification. The pictures of cross sections of dorsal parts of beef carcasses between 8th and 9th vertebra were taken under industrial conditions and evaluated using LUCIA software. The areas of muscle and adipose tissues were thresholded on several ways (the whole loin area, the areas of individual muscles and those of different loin sections) and the correlations between these areas were searched. The best correlations were found between large areas. Video image analysis proved to be a suitable method for the evaluation of selected carcass parts.

Keywords: beef; carcass; muscle; image analysis; loin (search for similar items in EconPapers)
Date: 2005
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3397-cjfs

DOI: 10.17221/3397-CJFS

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