title: The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 1-boneless fresh and cured meats.
abstract: The most accurate method of measuring fat content in meat is undoubtedly chemical analysis, but this can be both costly and time-comsuming. A system using a video camera and an image analyser has been used for rapid, non-destructive measurement of visible fat and lean in fresh boneless meats and meat products. Modifications to optics and illumination have improved the contrast, enhancing the separation between fat and lean areas in beef, lamb, pork and processed meats such as ham and bacon, resulting in improved fat and lean estimations compared with the system as originally supplied. Video image analysis (VIA) has been compared with fat area measurement by planimetry, weight of fat by dissection and with chemical analysis of fat in retail size cuts of meat such as chops and steaks. Comparison of VIA data with dissection and planimetry showed good correlation. There was also good agreement with chemical fat analysis.
authors: Meat Research Institute, Langford, Near Bristol, BS18 7DY, Great Britain.
authors: P B
authors: PB
authors: Newman