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Quality evaluation of beef meat

Quality evaluation of beef meat. Author: Oldřich Smékal Supervisor : Doc. Ing. Petr Pipek, CSc. Introduction. Application of computer image analysis method (CIA) – program LUCIA

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Quality evaluation of beef meat

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  1. Quality evaluation of beef meat Author: Oldřich Smékal Supervisor: Doc. Ing. Petr Pipek, CSc.

  2. Introduction Application of computer image analysis method (CIA) – program LUCIA Comparison of various methods: data taken from cross sections of beef carcasses between 8th and 9th rib – Branscheid‘s, Anada‘s and Pipek‘s methods - Search of dependences between weights of selected parts of beef carcasses and striploin areas in the cut and comparison with dependences between individual weights of selected parts

  3. Description and taken of sample Samples • pictures of striploin cross section between 8th and 9th rib Measurement of weight • carcass parts (striploin with bone, dressed and undressed striploin without bone „clean“ bone) • Screen • in industrial conditions • compact mechanism transporting remote-controlled digital camera Olympus 2020Z, • Evaluation • – image analysis – program LUCIA 4.62 (Laboratory imaging s.r.o.)

  4. Branscheid‘s et al.method Evaluation of three various cut demarcations 1. Complete area demarcated by vertical to erect horizontal on the end of pectoral vertebra 2. Area demarcated by line that approaches 70 % of length of rib bend 3. Area demarcated by tangent to reference point of rib bend 4. Area of muscle MLLT

  5. Anada‘s et al. method Evaluation of two cut demarcations 1. Area demarcated by vertical to erect horizontal on the end of pectoral vertebra 2. Area demarcated by tangent connecting the end of pectoral vertebra and musculus ilocostalis and areas of individual muscles: A: musculus ilocostalis B: musculus longissimus lumborum et thoracis C: musculus trapezius

  6. Pipek‘s et al. method Measure of areas: - whole area of striploin cut with bone - fat area in whole cut of striploin with bone - striploin area after bone removal - fat area in the striploin cut - area of muscle MLLT - area of intramuscular fat in the muscle MLLT

  7. Results

  8. Conclusion • The best correlation reached between larger areas, between lesser areas correlation lower • Dependences between areas in the striploin cut and weights of carcasses parts lesser than dependences between individual weights of carcasses parts • CIA method is suitable to assessment of beef carcass composition and weight prediction of some carcass parts

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