New approaches to determine the reference
develop indirect methods of predicting the lean meat percentage of a pig carcass
that are highly correlated with the reference dissection method. These methods
will be lower cost than the existing dissection method and could potentially be
more repeatable and reproducible. Following the successful completion of this
task an assessment of the relative merits of the different methods and the
implications of their adoption for
and monitoring classification
equipment will be made.
indirect methods that
have the potential to predict lean meat percentage in a carcass with a high
degree of accuracy are being evaluated. These are a vision system, X-ray CT and
MRI. The vision system has been developed by Cemagref to estimate the lean meat
percentage of cuts from images of cut faces. This will be adapted to take images
of a larger number of cut faces in order to find a combination of images that
can accurately predict the lean meat percentage in the whole carcass. The
University of Kaposvar has both X-ray CT and MRI facilities available for use in
the project at its diagnostic centre. These are non-invasive imaging methods
with the potential to take a large number of cross sectional images through the
carcass. The relatively long acquisition and relaxation times for MRI limits the
number of images that can be taken. X-ray CT is much faster and so contiguous
slices through the whole carcass will be taken. From these in addition to the
muscle and fat areas in individual slices the total volumes of muscle and fat in
the entire carcass will be calculated.
total of 120 carcasses in two equal batches will be used. These will be from
three distinct genotypes (Dalland and Seghers hybrids and Large White/Landrace
crosses). These will be selected at the Kometa abattoir in Kaposvar. There will
be approximately equal numbers of females and castrated males. Care will be
taken to select carcasses that are evenly split. The left side of each carcass
will be dissected according to the reference method (four main cuts) by the team
of 8 butchers used in Workpackage 1 to obtain the reference lean meat percentage.
The remainder of the cuts will also be dissected to obtain the total lean meat
percentage in the carcass. The right side of each carcass will be assessed by
the three indirect methods. Variables from each indirect method will be used to
predict the EU reference lean percentage and the total lean percentage.
Recommendations on the best method to use in place of dissection in future
calibration trials will be based on the accuracy of prediction of lean meat
percentage and the cost per carcass.