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Faucitano L, Huff P, Teuscher F, et al. Application of computer image analysis to measure pork marbling characteristics. Meat Sci. 2004;69(3):537-43doi: 10.1016/j.meatsci.2004.09.010.
Faucitano, L., Huff, P., Teuscher, F., Gariepy, C., & Wegner, J. (2005). Application of computer image analysis to measure pork marbling characteristics. Meat science, 69(3), 537-43. https://doi.org/10.1016/j.meatsci.2004.09.010
Faucitano, L, et al. "Application of computer image analysis to measure pork marbling characteristics." Meat science vol. 69,3 (2005): 537-43. doi: https://doi.org/10.1016/j.meatsci.2004.09.010
Faucitano L, Huff P, Teuscher F, Gariepy C, Wegner J. Application of computer image analysis to measure pork marbling characteristics. Meat Sci. 2005 Mar;69(3):537-43. doi: 10.1016/j.meatsci.2004.09.010. Epub 2004 Nov 13. PMID: 22062993.
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Meat Sci. 2005 Mar;69(3):537-43. doi: 10.1016/j.meatsci.2004.09.010. Epub 2004 Nov 13.

Application of computer image analysis to measure pork marbling characteristics.

Meat science

L Faucitano, P Huff, F Teuscher, C Gariepy, J Wegner

Affiliations

  1. Agriculture and Agri-Food Canada, Dairy and Swine Research and Development Centre, P.O. Box 90, 2000, 108 Rte East, Lennoxville (QC), Canada J1M 1Z3.

PMID: 22062993 DOI: 10.1016/j.meatsci.2004.09.010

Abstract

Sixty longissimus (L) muscle chops were selected according to marbling score in order to develop a technique for the quantitative description of marbling fat by means of computer image analysis (CIA) and study its relationship with intramuscular fat content and shear force variation in pork. L muscle samples were taken from gilts belonging to three genetic lines differing in carcass leanness, namely Large White (LW), Meishan-derived dam line (M) and Synthetic Genex 3000 (SG). SG gilts had leaner loins (P<0.001) than LW and M. However, the SG loins were more marbled (P<0.001) and had higher IMF content. In addition, CIA analysis showed that marbling fat was finer and better distributed in the SG line. CIA marbling characteristics were significantly correlated with both IMF content (P<0.001) and shear force values (P<0.05) demonstrating the reliability of this technique to assess the contribution of marbling characteristics to variations in pork eating quality.

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