Development of a computed tomographic calibration method for the determination of lean meat content in pig carcasses

Acta Veterinaria Hungarica

Volumn 54, Issue 1, 2006, Pages 1-10

  Romvári, Róbert ^a   Dobrowolski, A ^b   Repa, I ^a   Allen, P ^c   Olsen, E ^d   Szabo A ^a   Horn, P ^a  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^d DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Computed tomography; Methodology; Pig carcass grading

Indexed keywords

ADIPOSE TISSUE; ANIMAL; ANIMAL DISEASE; ARTICLE; BODY COMPOSITION; EVALUATION; FEMALE; INSTRUMENTATION; MALE; MEAT; MEAT INDUSTRY; RADIOGRAPHY; SKELETAL MUSCLE; SPIRAL COMPUTER ASSISTED TOMOGRAPHY; STANDARD; SWINE;

ADIPOSE TISSUE; ANIMALS; BODY COMPOSITION; FEMALE; MALE; MEAT; MEAT-PACKING INDUSTRY; MUSCLE, SKELETAL; SWINE; TOMOGRAPHY, SPIRAL COMPUTED;

SUS SCROFA;

EID: 30944463797     PISSN: 02366290     EISSN: 15882705     Source Type: Journal    
DOI: 10.1556/AVet.54.2006.1.1     Document Type: Article

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