Ultrasound Tissue Characterization for Quality Grading of Beef Carcasses

Application of Ultrasonic Imaging Techniques for Evaluation of Equine Tendon Injury

“…Image texture analysis and segmentation have been demonstrated to be helpful in differentiating and characterizing diseases of organs such as liver, heart, breast, and eye. Ultrasound texture analysis has also been successfully applied to characterize animal muscle composition, e.g., to evaluate beef quality by determining marbling or intrarnuscular percentage of fat [8][9][10].…”

“…In this preliminary study, we attempted post-processing of ultrasound images to provide objective tissue characterization for the evaluation of tendon injuries. To date, we have applied the ultrasound image texture analysis and pattern recognition techniques that have been successfully developed at Iowa State University in the area of ultrasound beef quality grading [8,9]. ULTRASOUND SCANNING AND DATA COLLECTION Thoroughbred horses at a commercial racetrack were scanned over the course of 1995 racing season.…”

Application of A-Mode Ultrasound to Characterize Intramuscular Fat Content

“…One important step towards this goal is an objective method of characterizing intramuscular fat or marbling. B-mode ultrasound has been shown to have the potential for predicting intramuscular percentage fat (%-fat) in live animals [1] as well as carcasses [2]. This paper presents the potential of A-mode ultrasound for characterizing intramuscular fat.…”

Tissue Elasticity Estimation from Ultrasonic A-Mode Signals and B-Mode Images

“…A prototype system for on-line quantitative grading using B-mode ultrasound has been developed and evaluated in a commercial meat packing plant. This system can predict the percentage fat with good accuracy [1,2]. We are now investigating possibilities of using ultrasonics to evaluate tissue characteristics which can predict the ultimate palatability.…”

“…The main objective in the long run is to establish a methodology to predict the tendemess of the beef quantitatively and incorporate the developed methodology to the available percentage-fat grading equipment [2] with some minor hardware/software modifications to have a complete beef quality grading unit. The principles of the technique is similar to ultrasonic elastography.…”