Virtual dissection of lamb carcasses using computer tomography (CT) and its correlation to manual dissection

Journal of Food Engineering

Volumn 88, Issue 1, 2008, Pages 86-93

  Kongsro, J ^a,b   Roe M ^a   Aastveit, A H ^b   Kvaal, K ^b   Egelandsdal, B ^b  

^a Animalia   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Carcass tissues; Computer tomography; Density; Estimation; Lamb carcass; Precision; Reliability; Virtual dissection

Indexed keywords

ANIMALS; BONE; COMPUTERIZED TOMOGRAPHY; OILS AND FATS; RELIABILITY ANALYSIS;

CARCASS TISSUES; CAVALIERI ESTIMATION; LAMB CARCASS; PRECISION; VIRTUAL DISSECTION;

MEATS;

OVIS ARIES;

EID: 41949105181     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.01.021     Document Type: Article

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