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The use of video image analysis for fat content estimation

Author

Listed:
  • P. Pipek

    (Institute of Chemical Technology, Prague, Czech Republic)

  • J. Jeleníková

    (Institute of Chemical Technology, Prague, Czech Republic)

  • L. Sarnovský

    (Institute of Chemical Technology, Prague, Czech Republic)

Abstract

The composition of selected cuts of cattle carcasses was determined in connection with the search for new methods of carcass classification. The content of adipose tissue and intramuscular fat in the cross-section of beef loin was estimated. A total of 79 samples was taken for investigations in a broad range of cattle category. The classical extraction method in Soxhlet extractor was compared with video image analysis, which measured the ratio of muscle to fat areas. The size and the shape of the musculus longissimus lumborum et thoracis (MLLT) and its ratio in the loin cross-section was also estimated. A good correlation (r = 0.99, P < 0.05) between both methods was found for the estimation of intramuscular fat in MLLT. The correlation in the case of the whole cross-section was influenced by the connective tissue that gives also white areas similarly like the adipose tissue, but the fat content is different.

Suggested Citation

  • P. Pipek & J. Jeleníková & L. Sarnovský, 2004. "The use of video image analysis for fat content estimation," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 49(3), pages 115-120.
    • Handle: RePEc:caa:jnlcjs:v:49:y:2004:i:3:id:4288-cjas
    DOI: 10.17221/4288-CJAS
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    Cited by:

    1. Bo-Anne Rohlík & Petr Pipek & Jan Pánek, 2010. "The effect of natural antioxidants on the colour of dried/cooked sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 249-257.
    2. Bo-Anne ROHLÍK & Petr PIPEK & Jan PÁNEK, 2013. "Effect of natural antioxidants on the colour and lipid stability of paprika salami," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(4), pages 307-312.

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