title: The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 3- lipid content variation in commercial processing beef and its prediction by image analysis.
abstract: Video image analysis (VIA) is now routinely used by a number of large meat processing companies to measure 'on-line' the fat and lean contents of boneless meat. Earlier limited work had indicated a good correlation between visible fat and chemical lipid. Establishing this relationship would allow manufacturers using VIA to accurately predict the lipid content in boneless meat. Accordingly, data have been collected (from 168 carcasses sampled over a 7-month period) on the lipid, moisture and lipid-free dry matter contents of three subcutaneous (SCF) and two intermuscular (IMF) fat depots from selected cuts of processing beef forequarter. The intramuscular fat contents of five lean sites were also measured. With very minor exceptions, there were no significant differences in lipid, moisture or dry matter contents within sites or between sites of the same depot type. However, highly significant differences (P > 0·01) between depot types were detected during the sampling period. There was poor correlation of lipid content between different depot sites. Equations derived from the data were applied to a commercial operation and compared to chemical analysis. In all cases, VIA predicted values showed very good agreement with analytical results (r = 0·94). Similar equations are now being developed for processing lamb and pork.
authors: Food Research Institute-Bristol, Langford, Near Bristol BS18 7DY, Great Britain.
authors: P B
authors: PB
authors: Newman