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Use of video image analysis for the evaluation of beef carcasses

Author

Listed:
  • 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)

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.

Suggested Citation

  • Oldřich Smékal & Petr Pipek & Mitsuyoshi Miyahara & Jarmila Jeleníková, 2005. "Use of video image analysis for the evaluation of beef carcasses," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(6), pages 240-245.
    • Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3397-cjfs
    DOI: 10.17221/3397-CJFS
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    Citations

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    Cited by:

    1. Abdolabbas JAFARI & Adel BAKHSHIPOUR, 2014. "Inspection of quince slice dehydration stages based on extractable image features," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(5), pages 456-463.
    2. Jiahui JIN & Xiaodan WANG & Yunxiu HAN & Yaoxuan CAI & Yingming CAI & Hongmei WANG & Lingtao ZHU & Liping XU & Lei ZHAO & Zhiyuan LI, 2016. "Combined beef thawing using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 547-553.

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