Digital-image analysis to predict weight and yields of boneless subprimal beef cuts

Scientia Agricola

Gustavo Adolfo Teira²  Eduardo Tinois¹  Roberto De Alencar Lotufo¹  Pedro Eduardo De Felício¹ 

[1] ,Universidad Nacional de Entre Ríos Depto. de Industria de Alimentos Concordia ER ,Argentina

关键词: beef industry;    beef carcass;    image analysis;    rib eye area;    fat thickness;    indústria da carne;    carcaça bovina;    análise de imagem;    área de olho de lombo;    espessura de gordura;   

DOI  :  10.1590/S0103-90162003000200028

来源: SciELO

【 摘 要 】

For several decades, beef carcass evaluation for grading or research purposes has relied upon subjective visual scores, and manually taken measurements, but in recent times there has been a growing interest in new technologies capable of improving accuracy of estimates. Equations to predict weight and yield of beef pistol subprimal cuts were developed in this work using digital image analysis (VIA) of the 12th rib steak. Equations to predict total pistol subprimal cuts weight (CUTS) had coefficients of determination (CD) of 0.84, or 0.87 to 0.88, when the independent variables were the VIA parameters and the half carcass weight (HC) or the total pistol weight (TP), respectively. The predicted values for the total seven subprimal cuts, as a percentage of half carcass weight (CUTS%), presented CD values ranging from 0.37 to 0.47, or 0.21 to 0.31, using HC or TP as a principal independent variable. Likewise, the equation for weight of the individual subprimal cuts had CD values ranging from 0.40 to 0.72, or 0.43 to 0.74 using HC or TP, respectively. In this research, the developed VIA procedure has demonstrated good repeatability and accuracy to estimate the total pistol subprimal weights, and some individual subprimal weights.

【 授权许可】

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