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Novel ultrasound approach for measuring marbling in pork
- Ludwiczak, Agnieszka, Stanisz, Marek, Lisiak, Dariusz, Janiszewski, Piotr, Bykowska, Marta, Składanowska, Joanna, Ślósarz, Piotr
- Meat science 2017 v.131 pp. 176-182
- backfat, intramuscular fat, lean meat, longissimus muscle, marbling, pig carcasses, pork, thoracic cavity, vertebrae
- An ultrasound examination was done on the m. longissimus lumborum, between the 10th and the 11th thoracic vertebra, on two sides (inside and outside the thoracic cavity) of the left half-carcasses of 162 fatteners. The carcasses were classified for lean meat percentage using the SEUROP system. The R pig carcasses (47.7% lean) had the thickest backfat (30.6mm; P≤0.01) and the highest content of intramuscular fat (IMF=2.28%; P≤0.01). More artifacts-free images were collected from the inside compared to the outside of the pig carcasses (90.1% vs. 58.6%; P≤0.01). The percent of bright pixels (PBP) was the highest for the inside, for all the lean-meat-content classes (P≤0.01). The correlation between the PBP and the IMF was higher for the images of the inside compared to the outside (r=0.811; P=0.001 vs. r=0.523; P=0.009). The ultrasound images of the inside of the carcasses proved to be the most useful for making an assessment of the marbling.