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Computer image analysis for measuring lean and fatty areas in cross-sectioned dry-cured hams
1Department of Animal Science, University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy. paolo.carnier@unipd.it
Journal of Animal Science
|March 23, 2004
Summary
Computer image analysis accurately measures lean and fatty areas in dry-cured hams, showing high reproducibility and repeatability. This technique is suitable for large studies investigating meat quality defects.
Area of Science:
- Food Science
- Animal Science
- Image Analysis
Background:
- Assessing meat quality in dry-cured hams is crucial for consumer satisfaction.
- Quantifying lean and fatty areas is essential for understanding meat composition and potential defects.
Purpose of the Study:
- To apply computer image analysis for measuring lean and fatty areas in dry-cured hams.
- To investigate the variability of these measurements.
- To evaluate the reproducibility and repeatability of image analysis techniques.
Main Methods:
- Digital images of dry-cured ham cross-sections were captured.
- Three image analysis techniques (automatic, automatic-assisted, manual) were used by three operators.
- Variance components were estimated using a linear model, considering various effects.
Main Results:
- Average cross-sectional area (SA), lean area (LA), fatty area (FA), and FA-to-SA ratio (FESR) were determined.
- Fatty area (FA) and FESR showed greater variability (CV=42%, 39%) than SA and LA.
- Automatic-assisted and manual methods yielded more reproducible and repeatable results than the automatic technique.
Conclusions:
- Computer image analysis is a suitable technique for reproducible and repeatable measurement of lean and fatty areas in hams.
- Spatial calibration of the analysis system is critical for accuracy.
- This method can be utilized in large-scale studies to identify causes of meat quality defects.