Evaluation of carcass composition and meat quality by ultrasonography in pig.

被引：0

作者：

Youssao, AKI ^{[1
]}

Verleyen, V ^{[1
]}

Leroy, PL ^{[1
]}

机构：

[1] Univ Liege, Fac Med Vet, Biostat & Select Anim, B-4000 Liege, Belgium

来源：

ANNALES DE MEDECINE VETERINAIRE | 2002年 / 146卷 / 01期

关键词：

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

Several technologies are used for the prediction of pork carcass composition in vivo. Among these technologies, the ultrasound is the most currently used today. This paper describes the various fields of ultrasound technology application in animal production. The accuracy and the repeatability of ultrasound measurements and their various factors of variation are approached. Several packages for prediction of intramuscular fat percentage from ultrasound image are presented.

引用

页码：19 / 29

页数：11

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