half carcasses were scanned by means of a Siemens Somatom S40 spiral scanner,
with an approximate measuring time of 55 minutes. Depending on the carcass size
120-150 images were taken with total overlapping, with a slice thickness of 10
mms. With the applied scanning procedure the physical picture resolution was
0,96 mm (the size of an elementary dot was 0.96x0.96 mms); consequently the
voxel volume was approximately 0.01 cm3.
volumetric estimation was performed with a special post-processing software.
From the total area of all images the muscle and the fat volume was measured.
Based on the Hounsfield scale muscle was defined within the interval of 0-200 HU
value and fat within –200 - -20 HU, respectively. The spreadsheet with the
above mentioned data was complemented in Ireland with the lean meat data
originating from the experimental dissection.
data evaluation was performed on raw data, which resulted in an r value of 0.96
between the muscle volume values and the EU lean meat percentage.
evaluation can be done on the basis of anatomically defined scans. Optional
muscle and fat surface and also scale measurement can be performed according to
cooled half carcasses were packed with an isolating layer before the scanning
and the core temperature was monitored and stored. (At the first experimental
days of both weeks the time between slaughtering and scanning was too short to
reach the necessary sample temperature. Therefore the first 3 samples from the 6
were examined at a something higher temperature.)
was performed by means of a Siemens Magnetom Vision Plus whole body 1.5 T MR
tomograph. Depending on the size of the carcasses 5-7 sequences were acquisited
with an approximate time of 50 minutes. Sequences were worked out in cooperation
with the Cemagref. Images stored on CD-s were sent to French partner immediately
after the trial.