Computer image analysis for marbling change within longissimus muscle with cut section of Japanese Black steers
2007
Nakahashi, Y.(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido (Japan)) | Maruyama, S. | Seki, S. | Hidaka, S. | Kuchida, K.
Image analysis for longissimus muscle of Japanese Black steers were performed to investigate the marbling variation with each cut section. Longissimus muscle from the 6-7th rib to the last rib of 12 Japanese Black steers were sliced at a 2cm interval. The 1-12th and 13-35th slices were defined as rib roast and sirloin, respectively. High quality digital image of each section were taken by a mirror type carcass camera. For each section, the following were measured using the image analysis software (Beef Analyzer II ) : rib-eye area, fat area ratio, number of small flecks, small flecks index, overall coarseness index, maximum particle index for coarseness, minor-major axis ratio, and complexity of rib-eye shape. The rib-eye shape flattened toward the last rib. The fat area ratio for rib roast and then increased toward the last section for sirloin. Marbling was coarser towards the last section. There was no specific section showing a high index of maximum particle for coarseness, which indicated that the coarse marbling flecks appeared erratically. The correlation coefficients between the 6-7th section and the average of all sections were within the range of 0.15-0.61 for all traits except the fat area ratio. In contrast, correlation coefficients between the first slice of sirloin and average of all sections were within the range of 0.68-0.92 for all traits except the maximum particle index for coarseness. Some individual differences were recognized in degrees of marbling between cross sections of the 6-7th rib and sirloin, so the measurement for degree of marbling at 10-11th rib might be necessary in detail analysis of meat quality to investigate the whole rib.
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