Application of computer image analysis to measure pork marbling characteristics

Faucitano, L.; Huff, Phillip W; Teuscher, F.; Gariépy, C.; Wegner, J.

doi:10.1016/j.meatsci.2004.09.010

Cited by 82 publications

(35 citation statements)

References 22 publications

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“…For that reason it is possible to combine selection for low backfat thickness with selection for higher IMF. The absence of the relationship between carcass fatness and intramuscular fat content was also confirmed by Sellier (1998) and Faucitano et al (2005). Almost identical results were reached in our experiment when the relationship between BF and IMF in gilts was non-significant (0.15), but in castrates it was closer and significant (0.32).…”

Section: Resultssupporting

confidence: 91%

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The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Bahelka¹,

Hanusová²,

Peškovičová³

et al. 2007

CZECH J ANIM SCI

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Carcass quality and intramuscular fat content of castrates and gilts are compared and a possible dependence of intramuscular fat content on sex and slaughter weight is determined in the pig population of the Slovak Republic. A total of 129 pigs of three different genotypes were included in the experiment. After slaughter, the carcasses were weighed and backfat thickness was measured. On the next day, carcass dissection described by Walstra and Merkus (1995) was determined. Four prime cuts (shoulder, loin, ham and belly) were further dissected to meat, bones and fat with skin. Intramuscular fat content was analysed in a laboratory from the samples (100 g) of musculus longissimus dorsi. The results were statistically analysed using SAS/STAT and a linear model was used to find the dependence of intramuscular fat content. Correlation coefficients between carcass traits and intramuscular fat were also calculated. Sex of pigs, and particularly weight of lean meat and weight of fatty parts had a significant effect on intramuscular fat content (P < 0.0001 and P = 0.0022) while no effect of the genotype and slaughter weight was observed. Significant differences between castrates and gilts were found in almost all observed traits, e.g. average backfat thickness (29.01 vs. 25.56 mm), percentage of meat (52.77 vs. 57.68%), intramuscular fat content (2.49 vs. 2.00%). Generally, the intramuscular fat in the pig population is not sufficient (2.25%), therefore it would be desirable to include this trait in selection strategies in pig breeding.

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Section: Resultssupporting

confidence: 91%

“…The highest coefficients of variation were found for IMF, FAT (weight of fatty parts) and PFAT (percentage of fatty parts) (30.17, 23.05 and 20.62%, respectively). Faucitano et al (2005) reported lower IMF content in pigs of three different genotypes (1.22-2.01%).…”

Section: Resultsmentioning

confidence: 86%

The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Bahelka¹,

Hanusová²,

Peškovičová³

et al. 2007

CZECH J ANIM SCI

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“…Its equal distribution within the muscles is desirable from the point of view of processors and consumers. As stated by Faucitano et al (2005), the IMF is distributed in higher number of finer fat areas. Furthermore, if fat is finely distributed, higher contents of IMF can be reached in the loin without negative attitude of the consumer.…”

Section: Discussionmentioning

confidence: 89%

Comparison of accuracy of intramuscular fat prediction in live pigs using five different ultrasound intensity levels

Bahelka

Oravcová

Peškovičová

et al. 2009

Animal

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The objective of this study was to evaluate the possibility of prediction of intramuscular fat (IMF) in live pigs using ultrasound method. Moreover, the accuracy of prediction at five different ultrasound intensity levels was investigated. Cross-sectional images of longissimus dorsi muscle (LD) at right last rib area, from hybrid pigs, were taken. Each pig was scanned at the same frequency (3.5 MHz) and at the five different ultrasound intensity levels 70%, 75%, 80%, 85% and 90% of total amplifying of sonograph, using the device ALOKA SSD-500. The video image analysis was used to predict IMF content (ultrasound intramuscular fat (UIMF) 70 to UIMF90). The second day after slaughter, the dissection of right half carcass was done. A sample of LD at the last rib was taken for laboratory analysis of IMF content (LAIMF). Scatter plots with UIMF on the x-axis and LAIMF on the y-axis were constructed to account for individual variability within and between intensity levels. Correlations between LAIMF and UIMF were significantly different from zero (r 5 0.40-0.52), except for correlation between LAIMF and UIMF90 (r 5 0.14). Statistical model with LAIMF (the dependent variable), UIMF (the same model for each intensity level), live weight (the covariates) and sex (the fixed effect) was developed. Coefficients of determination (R 2 ) were 0.33, 0.38, 0.34, 0.25 and 0.17 with UIMF at the intensity level 70%, 75%, 80%, 85% and 90%. Root mean square errors ranged from 0.516% to 0.639%. Standard errors of individual prediction ranged from 0.523% to 0.649%. Goodness-of-fit of the model was also justified by testing the residuals for normality. Although the results are not quite unequivocal in favour of the one intensity level, it seems that intensity levels 75% and 80% are the most suitable to predict IMF in live pigs. Further research is needed, mainly to increase accuracy of collecting, processing and evaluating the sonograms using video image analysis.

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“…Faucitano et al [28] used it to determine the amount of fat in meat, while Nam et al [10], Bañón et al [8], and Warriss et al [29] used it to detect PSE meat. Valous et al [30] utilised image analysis as a quantitative descriptor in the evaluation of texture in cooked ham slices.…”

Section: Introductionmentioning

confidence: 99%

The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Eliášová

Kameník

Saláková

et al. 2017

Journal of Food Quality

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The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six samples of m. adductor (AD) and m. semimembranosus (SM) pig muscles were studied. The two kinds of muscle differed from each other in terms of their pH values and colour ( * : lightness, * : redness, and * : yellowness); these differences between the two categories were statistically significant ( < 0.001). The AD muscles were divided into meat with PSE (pale, soft, and exudative) defects and non-PSE meat by sensory examination. A total of 44.3% of AD muscles showed PSE defects. Lightness * fell within a range of 50.68-55.23 in non-PSE meat (AD) and was statistically significantly lower ( < 0.001) than in PSE meat (56.25-58.78). Drip loss (AD) was higher ( < 0.001) in PSE meat (4.83-6.27%) than in non-PSE meat (3.53-5.0%). Cooked hams prepared from pig muscles showed evident destructured zones when sliced, the number and overall area of which were not affected by the occurrence of PSE defects in the raw meat used.

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Application of computer image analysis to measure pork marbling characteristics

Cited by 82 publications

References 22 publications

The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Comparison of accuracy of intramuscular fat prediction in live pigs using five different ultrasound intensity levels

The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

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