title: A Potential Use of 3-D Scanning to Evaluate the Chemical Composition of Pork Meat.
abstract: The aim of this study was to determine the possibility of 3-D scanning method in chemical composition evaluation of pork meat. The sampling material comprised neck muscles (1000 g each) obtained from 20 pork carcasses. The volumetric estimation process of the elements was conducted on the basis of point cloud collected using 3-D scanner. Knowing the weight of neck muscles, their density was calculated which was subsequently correlated with the content of basic chemical components of the pork meat (water, protein and fat content, determined by standard methods). The significant correlations (P ≤ 0.05) between meat density and water (r = 0.5213), protein (r = 0.5887), and fat (r = -0.6601) content were obtained. Based on the obtained results it seems likely to employ the 3-D scanning method to compute the meat chemical composition.
  
  
  CONCLUSIONS
  The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products.
authors.affiliation: Warsaw Univ. of Life Sciences-SGGW, Faculty of Food Sciences, Dept. of Food Technology, Div. of Meat Technology, 159c Nowoursynowska Street, 02-787, Warsaw, Poland.
authors.forename: Lech
authors.initials: L
authors.lastname: Adamczak
authors.affiliation: Warsaw Univ. of Life Sciences-SGGW, Faculty of Food Sciences, Dept. of Food Technology, Div. of Meat Technology, 159c Nowoursynowska Street, 02-787, Warsaw, Poland.
authors.forename: Marta
authors.initials: M
authors.lastname: Chmiel
authors.affiliation: Warsaw Univ. of Life Sciences-SGGW, Faculty of Food Sciences, Dept. of Food Technology, Div. of Meat Technology, 159c Nowoursynowska Street, 02-787, Warsaw, Poland.
authors.forename: Tomasz
authors.initials: T
authors.lastname: Florowski
authors.affiliation: Warsaw Univ. of Life Sciences-SGGW, Faculty of Food Sciences, Dept. of Food Technology, Div. of Meat Technology, 159c Nowoursynowska Street, 02-787, Warsaw, Poland.
authors.forename: Dorota
authors.initials: D
authors.lastname: Pietrzak
authors.affiliation: Warsaw Univ. of Technology, Faculty of Power and Aeronautical Engineering, Inst. of Aeronautics and Applied Mechanics, Div. of Theory of Machines and Robots, 24 Nowowiejska Street, 00-665, Warsaw, Poland.
authors.forename: Marcin
authors.initials: M
authors.lastname: Witkowski
authors.affiliation: Warsaw Univ. of Technology, Faculty of Power and Aeronautical Engineering, Inst. of Aeronautics and Applied Mechanics, Div. of Theory of Machines and Robots, 24 Nowowiejska Street, 00-665, Warsaw, Poland.
authors.forename: Tomasz
authors.initials: T
authors.lastname: Barczak
mesh_terms: D000818:Animals; D063427:Food Quality; D021621:Imaging, Three-Dimensional / Q000379:methods*; D008962:Models, Theoretical; D000069466:Red Meat / Q000032:analysis*; D013552:Swine
keywords: 3-D scanning; basic chemical composition; density; pork; volume