Assessment of intramuscular fat level and distribution in beef muscles using X-ray microcomputed tomography

Meat Science

Volumn 85, Issue 2, 2010, Pages 250-255

  Frisullo, P ^a   Marino, R ^a   Laverse, J ^a   Albenzio, M ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Microstructure; Microtomography; Processed meat; Quantitative analysis

Indexed keywords

ADIPOSE TISSUE; ANIMAL; ANIMAL DISEASE; ARTICLE; CATTLE; COMPUTER ASSISTED TOMOGRAPHY; HISTOLOGY; IMAGE PROCESSING; INSTRUMENTATION; MALE; MEAT; METHODOLOGY; SKELETAL MUSCLE; THREE DIMENSIONAL IMAGING;

ADIPOSE TISSUE; ANIMALS; CATTLE; IMAGE PROCESSING, COMPUTER-ASSISTED; IMAGING, THREE-DIMENSIONAL; MALE; MEAT; MUSCLE, SKELETAL; TOMOGRAPHY, X-RAY COMPUTED;

EID: 77949571611     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.01.008     Document Type: Article

References (24)

1. AOAC. Official methods of analysis. 16th ed. (1995), AOAC International, Washington, DC
2. Babin P., Della Valle G., Dendievel R., Lourdin D., and Salvo L. X-ray tomography study of the cellular structure of extruded starches and its relations with expansion phenomenon and foam mechanical properties. Carbohydrate Polymers 68 2 (2007) 329-340
3. Bellido G.G., Scanlon M.G., Page J.H., and Hallgrimsson B. The bubble size distribution in wheat flour (2005). Three dough. Food Research International 39 (2005) 1058-1066
4. Falcone P.M., Baiano A., Zanini F., Mancini L., Tromba G., De Rossi D., et al. Three-dimensional quantitative analysis of bread crumb by X-ray microtomography. Journal of Food Science 70 3 (2005) 265-272
5. Falcone P.M., Baiano A., Zanini F., Mancini L., Tromba G., Montanari F., et al. A novel approach to the study of bread porous structure: Phase-contrast X-ray micro-tomography. Journal of Food Science 69 1 (2004) 38-43
6. Fernandez X., Monin G., Talmant A., Mourot J., and Lebret B. Influence of intramuscular fat content on the quality of pig meat - 2 Consumer acceptability of m. longissimus lumborum. Meat Science 53 (1999) 67-72
7. Furnols M.F., Teran M.F., and Gispert M. Estimation of lean meat content in pig carcasses using X-ray computed tomography and PLS regression. Chemometrics and Intelligent Laboratory Systems 98 1 (2009) 31-37
8. Hahn M., Vogel M., Pompesius-Kempa M., and Delling G. Trabecular bone pattern factor - A new parameter for simple quantification of bone microarchitecture. Bone 13 (1992) 397
9. Helgesen H., Solheim R., and Næs T. Consumer purchase probability of dry fermented lamb sausages. Food Quality and Preference 9 5 (1998) 295-301
10. Hollo G., Szucs E., Tozser J., Hollo I., and Repa I. Application of X-ray computer tomography in cattle production. Asian-Australasian Journal of Animal Sciences 20 12 (2007) 1901-1908
11. Jeremiah L.E., Dugan M.E.R., Aalhus J.L., and Gibson L.L. Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups. Meat Science 65 (2003) 1013-1019
12. Léonard A., Blacher S., Nimmol C., and Devahastin S. Effect of far-infrared radiation assisted drying on microstructure of banana slices: An illustrative use of X-ray microtomography in microstructural evaluation of a food product. Journal of Food Engineering 85 (2008) 154-162
13. Lim K.S., and Barigou M. X-ray micro-tomography of cellular food products. Food Research International 37 (2004) 1001-1012
14. Marino R., Albenzio M., Girolami A., Muscio A., Sevi A., and Brughieri A. Effect of forage to concentrate ratio on growth performance, and on carcass and meat quality of Podolian young bulls. Meat Science 72 (2006) 415-424
15. Mendoza F., Verboven P., Mebatsion H.M., and Kerckhofs G. Three-dimensional pore space quantification of apple tissue using X-ray computed microtomography. Planta 226 (2007) 559-570
16. Monin G. Recent methods for predicting quality of whole meat. Meat Science 49 (1998) 231-243
17. Mousavi R., Miri T., Cox P.W., and Fryer P.J. A novel technique for ice crystal visualization in frozen solids using X-ray micro-computed tomography. Journal of Food Science 70 7 (2005) 437-442
18. Nade T., Fujita K., Fujii M., Yoshida M., Haryu T., Misumi S., et al. Development of X-ray computed tomography for live standing cattle. Animal Science Journal 76 5 (2005) 513-517
19. Pareyt B., Talhaoui F., Kerckhofs G., Brijs K., Goesaert H., Wevers M., et al. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering 90 (2009) 400-408
20. Pipeck P., Jelenikova J., and Sarnovsky L. The use of video image analysis for fat content. Czechoslovakia Journal of Animal Science 49 3 (2004) 115-120
21. Sahoo P.K., Soltani S., Wong A.K.C., and Chen Y.C. A survey of thresholding techniques. Computer Vision, Graphics and Image Processing 41 2 (1988) 233-260
22. SAS. SAS/STAT user's guide (version 8.1) (1999), Statistical Analysis System Inst., Cary, NC
23. Sasov A., and Van Dyck D. Desktop X-ray microscopy and microtomography. Journal of Microscopy 191 2 (1998) 151-158
24. Toledo, R.T. (1999). Fundamentals of food process engineering (2nd ed.). p. 234.