title: [Experimental study of non-traumatic ultrasonic testing for pork quality].
abstract: We carried out experiments with B-scan technology, computer image processing technology and statistical analysis, to extract feature parameters from histogram of different organizations in order to establish prediction methods of the meat quality of pigs. We then Explored and solved the assessment problems of intramuscular fat (IMF) content, to provide reference standards of using ultrasound for the classification of pork.
authors.affiliation: Institute of Cryomedicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China.
authors.forename: Xiaoliang
authors.initials: X
authors.lastname: Hu
authors.forename: Baolin
authors.initials: B
authors.lastname: Liu
authors.forename: Guoyan
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000273:Adipose Tissue / Q000000981:diagnostic imaging*; D000818:Animals; D008460:Meat / Q000032:analysis / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000000981:diagnostic imaging*; D011786:Quality Control; D013552:Swine; D014463:Ultrasonography