Abstract
1. Use of image analysis of cross-sectional cuts to estimate the composition of the 10th–11th–12th rib-cut of European lean beef bulls R. Santos, F. Peña, M. Juárez, C. Avilés, A. Horcada, A. Molina Meat Science CrossRef
Highlights
Intramuscular fat (IMF) content contributes significantly to aroma, tenderness and juiciness of meat after heat treatment (Smith et al, 1984; Savell et al, 1986)
*P
*P
Summary
Intramuscular fat (IMF) content contributes significantly to aroma, tenderness and juiciness of meat after heat treatment (Smith et al, 1984; Savell et al, 1986). Several papers have dealt with assessing IMF content and marbling degree by ultrasound only or combined with computer image analysis (Newman, 1987; Wilson et al, 1993; Brethour, 1994; Park et al, 1994; Hassen et al, 2001). Brethour (1994) estimated IMF content by the method of ultrasound and computer image analysis in sets of 108 and 103 heads of cattle with a coefficient of determination of the model R2=0.57 and 0.53. Liu et al (1993) and Gerrard et al (1996) correlated the marbling degree detected subjectively by a group of classifiers with the IMF content determined chemically, and found highly significant correlations r=0.92 and r=0.75. Analysis of covariance showed that the effects of experiment stations on intercepts and slopes were not significant (P>0.10)
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call