A METHOD FOR THE NON-INVASIVE MEASUREMENT OF PROPERTIES OF MEAT

摘要

The properties of meat are assessed using a non-invasive dual-energy X-rayabsorption scanner. Two images or arrays of the values representative of theintensities of the X-rays at two energy levels are produced (1). These arethen processed to determine properties such as the chemical lean, fatpercentage, weight, presence of contaminants and the tenderness of the scannedmeat (2-5). The meat assessment includes a correction step to overcomeunwanted instrumental effects.