Quantification of muscle, subcutaneous fat and intermuscular fat in pig carcasses and cuts by magnetic resonance imaging
Quantification of muscle, subcutaneous fat and intermuscular fat in pig carcasses and cuts by magnetic resonance imaging
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DOI：
10.1016/j.meatsci.2005.06.018
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发表时间：
2006-01-01
期刊：
影响因子：
7.1
通讯作者：
Kouba, M
中科院分区：
文献类型：
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作者：
Monziols, M;Collewet, G;Kouba, M
这项研究的目的是确定磁共振成像(MRI)是否适合预测猪的屠体和切割的组织成分。24头猪身体被切成四个初级切面，在进行整体解剖之前，用低场磁共振成像仪进行分析。然后对图像进行处理，以识别和量化代表肌肉、皮下脂肪和肌肉间脂肪部分的像素。核磁共振能很好地预测切割和屠体中的肌肉含量，R2在0.970到0.997之间。对总脂肪的预测精度略低(0.951
The aim of this study was to determine the suitability of magnetic resonance imaging (MRI) to predict tissue composition of pig carcasses and cuts. Twenty-four pig carcasses were cut into the four primary cuts that were analyzed with a low field MRI imager before a total dissection. Images were then processed to identify and quantify pixels representing muscle, subcutaneous fat and intermuscular fat fractions. MRI provided a good prediction of muscle content in cuts and carcasses, with R 2 ranging from 0.970 to 0.997. The prediction was slightly less accurate for total fat (0.951