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Use of CT in the evaluation of carcass composition
and meat quality in live pigs, carcasses or cuts
Maria Font-i-Furnols
22nd April 2015
Applications of computed tomography in the meat sector
Non-invasive
Applicable at:
– Breeding
– Nutrition
– Animal Health
– Slaughter plants
– Cutting plants
– Processing plants
Computed Tomography (CT)
IRTA
Calibration Curves
Calibration Curves
bone lean fat
Grey intensity
Volu
me
USE OF CT IN LIVE PIGS
IMAGES PROCESSING
IMAGES PROCESSING
Estimation of carcass and cuts
composition and weight
CARCASS AND CUTS COMPOSITION AND ALLOMETRIC
GROWTH BY GENOTYPE AND SEXE
Carabús et al., 2015 - Animal
USE OF CT IN CARCASSES AND CUTS
Calibration of CT to estimate lean meat percentage
in commercial pig carcasses N=123 carcasses
Selected according fat depth G34FOM: 24-49-27%
Representation of the 3 sexes: C, F and M
100 · )tenderloinshoulder,belly,loin,,weight(ham
tenderloinshoulder)belly,loin,lean(ham,
·89.0(%)089LMP
140 kV, 145 mA, DFOV = 460
mm, 10 mm-thick, pitch 1,
Matrix 512 x 512,
reconstruction algorithm:
STD+
IRTA
Predictive Equation
X: LMP0.89
Y: from Hounsfield -100 to +120
lv=5
Linear fitting (R²=0.952)
50
55
60
65
70
75
50 55 60 65 70 75
LMPCT
LM
P089
Activas Modelo
Int. de conf. (Media 95%) Int. de conf. (Obs. 95%)
Observations
Mean CI (95%) Observations CI (95%)
Regression equation: LMP0.89=0.98 LMPCT+1.14
PLS
Font-i-Furnols et al. 2008. Chem. Intel. Lab. Systems, 98, 31
Prediction of the lean meat percentage of the carcass by
means of the CT scanning of the 4 different main joints
(variables from -100 to +120 Hounsfield) (n=52).
Joint Extracted
factors
RMSEPCV
(%)
Ham 5 0.97
Loin 4 1.37
Belly 2 1.73
Shoulder 2 1.75
Ham+Loin+Belly+Shoulder 6 0.71
Font-i-Furnols et al. 2008. Chem. Intel. Lab. Systems, 98, 31
CT: GE HiSpeed Zx/i CT
161 Holstein steers and bulls
Beef cuts between the 9th
and the 11th ribs.
Slaughtered at 10,12 and 14
months of age.
BEEF CUTS COMPOSITION
Scanned completely
1 image every 10 mm
(average 27 images)
Imatge at the
level of the
10th rib
10 mm-thick
Helical 2s
140 kV
145 mA
512 x 512 matrix
Dissected, separated and weighed
Lean Intermuscular fat
Subcutaneus fat Bones
18 20/05/2015
USE OF CT TO DETERMINE INTRAMUSCULAR
FAT IN PORK LOINS
-Scanned by CT General Electric HiSpeed Zx/i
-Scanning of the loin at the level of the 3th-4th last rib
- 2 types of scanning procedures:
Axial full 3s
1mm thick
120 kV
200 mA
EDGE
Scan 1
Axial full 1s
10mm thick
140 kV
145 mA
STND
Scan 2
Font-i-Furnols et al. 2013. Chem. Intel. Lab. Systems, 122, 58
Table 4: Calibration and validation accuracy when multiple
linear regression is applied.
Font-i-Furnols et al. 2013. Chem. Intel. Lab. Systems, 122, 58
Calibration to determine NaCl contents, water content, water
activity and intramuscular fat during dry-cured ham processing
Determinations of fat and lean content in fresh ham
Assessment of salt diffusion in ham during salting
Impact of pre-salting treatments in dry-cured ham processing
Impact of storage conditions previous salting and salting
temperature in dry-cured ham processing
Day 0 Day 12 Day 30
APPLICATION IN HAM PROCESSING
