Utilization of the Information from M. semispinalis capitis and M. semispinalis dorsi by Computer Image Analysis on BMS Number Prediction

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  • 画像解析を用いたBMSナンバー推定における頭および背半棘筋情報の利用
  • ガゾウ カイセキ オ モチイタ BMS ナンバー スイテイ ニ オケル アタマ オヨビ セ ハンキョクキン ジョウホウ ノ リヨウ

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Abstract

Marbling level of M. semispinalis capitis (SC) and M. semispinalis dorsi (SD) are used as supplementary information in the Beef Marbling Standard (BMS) number judgment. The effectiveness of the use of these information to predict the BMS number by the image analysis was examined. Images of 99 carcass cross sections with BMS number were used. The fat area ratio on M. longissimus dorsi (LD), SC and SD was calculated as an image analysis trait. Similarly, means and standard deviations of the area and of the form score for marbling particles classified into 5 levels, and standard deviations of marbling percentages in small areas which were obtained by dividing the ribeye into 4, 9, 25, and 100 partitions were calculated by image analysis. The correlation coefficient among BMS number and the fat area ratio of each muscle were 0.76 (LD), 0.38 (SC) and 0.39 (SD). Percentages of the judgment difference (predicted BMS number-BMS number assigned by grader) within±0 and±1 without consideration of the information from SC and SD muscles were 52.5 and 96.0%, respectively. While, percentages of the judgment difference within±0 and±1 taking into consideration the information from SC and SD muscles were 64.6 and 96.0%, respectively.

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