A method for non-invasive measurement of the properties of the meat

摘要

A method for assessing a property or properties of meat including the step of: a) scanning the meat using a scanner ray absorption dual energy x to produce two matrices images or values ​​representative of intensities of the rays xa two energy levels, and also including the steps of: b) processing the matrices images or values ​​using the equation: data CL = 100 - (KA * (H - L) / L + KB * H + KC) c) assessing the percentage of lean as a property of the scanned meat; where: H represents a matrix of values ​​h [i, j] representing the intensities of the rays xa a first energy level, L represents a matrix of values ​​l [i, j] representing the intensities of the rays xa one second energy level, data point represents a data point in one of the arrays of values ​​H or L, KA and KC are constant, CL% is the percentage of lean meat.