Determination of Fat Content in Beef Loin by Image Analysis System

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  • 画像解析装置による牛ロース芯の粗脂肪含量の推定
  • ガゾウ カイセキ ソウチ ニ ヨル ウシ ロース シン ノ ソシボウ ガンリョ

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The fat content of beef rib eye was determined by using a commercial image analysis system (IAS). Rib loins were obtained from the 6-7th rib sections of 69 fattened steers consisting of Japanese Black (JB), Aberdeen Angus (AA) and steers which were crossbred between JB and three purebreeds (AA, Hereford and Murray Grey). Rib loins were placed in the lighting unit and the surface image of the meat was examined using a CCD camera in conjunction with the IAS. Fat content was determined by two binary processing methods: the automatic gray scale thresholding method (AGSTM) and the hue scale thresholding method (HSTM). In AGSTM, the binary process is based on the pattern of the gray level in the image. Multiple regression analysis was used, with the rib eye fat content being determined by ether extraction as a dependent variable, and with the fat content of the rib eye portion, the average gray level inside the rib eye and the average gray level outside the rib eye after binary processing as independent variables. In HSTM, the area of the image outside the rib eye was blackened, and binary processing was based on the histogram value of the remaining image. Multiple regression analysis was used, with rib eye fat content being determined by ether extraction as a dependent variable, and with the fat content of the rib eye being determined by binary processing as an independent variable. The maximum and minimum value ranges used for binary processing were the the second and third independent variables. Coefficients of determination by AGSTM and HSTM were 0.79 and 0.70, respectively.

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