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Introduction Materials and Methods Data description Ultrasound image collection procedure Ultrasound scanners Image capturing devices and collection methods Meat sample collection and chemical IMF determination Prediction model development, image processing, and prediction of IMF Statistical analysis Results and Discussion Implications Literature Cited CHAPTER 4. GENERAL SUMMARY CHAPTER 5. LITERATURE CITED ACKNOWLEDGMENTS 1 CHAPTER 1. INTRODUCTIONStructure of the commercial swine industry is continually changing, and this trend will likely continue. Just as factors associated with swine production change, the type of pig produced is also ever changing. Phenotypically, frame size and the muscle to fat ratio at marketing time have fluctuated the most during the second half of the 20 th century.Advancements in the measurement of fat and muscle in live animals, genetic selection, and the lean value-based marketing system have cumulatively led to a high lean pig population.Consumer demands for leaner pork have undoubtedly been met industry-wide. On the other hand, research has shown that indicators of fresh pork quality and sensory attributes of cooked pork have declined as continued selection for leanness has been practiced over time.Though the healthfulness of cooked pork should remain a priority for the swine industry, issues resulting from intense emphasis being placed on leanness should also be addressed.Production of pork that is safe, healthy, consistent, attractive, and flavorful should be the ultimate goal for the swine industry. Achievement of the aforementioned product should eventually result in continued demand for pork and profitable opportunities for pork producers.Increasing the lean content of pork carcasses was accomplished relatively quickly. However, it is likely that improvement of overall pork quality will be a long and tedious process due to the following challenges: measuring the traits in live animals, measuring the traits in carcasses, and assigning value to carcasses based at least partially on pork quality traits. Underlying reasons for the decline in pork quality over time are not easily defined. It is likely that multiple factors are responsible. Therefore, improvement of pork quality is a complex issue. From a scientific standpoint, many of the generally accepted indicators of