The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 1—boneless fresh and cured meats-Reference-Cited by-同舟云学术

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The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 1—boneless fresh and cured meats

Published:1984-01 Issue:2 Volume:10 Page:87-100
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Newman Paul B.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. An evaluation of three ultrasonic machines for predicting the body composition of live pigs of the same breed, sex and live weight

2. A note on the measurement of ‘eye’ muscle area in beef carcasses

3. The prediction of lean percentage of pigs of bacon weight from carcass measurements

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tracing the Inside of Pigs Non-Invasively: Recent Developments;Tracing the Domestic Pig [Working Title];2021-12-26

2. Marbling in the longissimus thoracis muscle from lean cattle breeds. Computer image analysis of fresh versus stained meat samples;Meat Science;2013-11

3. Use of image analysis of cross-sectional cuts to estimate the composition of the 10th–11th–12th rib-cut of European lean beef bulls;Meat Science;2013-07

4. Prediction of lean and fat composition in swine carcasses from ham area measurements with image analysis;Meat Science;2010-06

5. Theoretical design analysis for a new instrument for the measurement of lean content of cartoned boneless meats;International Journal of Food Science & Technology;2007-06-29

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