Experimental study of non-traumatic ultrasonic testing for pork quality.
- Author:
Xiaoliang HU
1
;
Baolin LIU
;
Guoyan ZHOU
Author Information
1. Institute of Cryomedicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China.
- Publication Type:Journal Article
- MeSH:
Adipose Tissue;
diagnostic imaging;
Animals;
Meat;
analysis;
standards;
Muscle, Skeletal;
chemistry;
diagnostic imaging;
Quality Control;
Swine;
Ultrasonography
- From:
Journal of Biomedical Engineering
2011;28(4):819-822
- CountryChina
- Language:Chinese
-
Abstract:
We carried out experiments with B-scan technology, computer image processing technology and statistical analysis, to extract feature parameters from histogram of different organizations in order to establish prediction methods of the meat quality of pigs. We then Explored and solved the assessment problems of intramuscular fat (IMF) content, to provide reference standards of using ultrasound for the classification of pork.
