Article
Using in-abattoir 3-dimensional measurements from images of beef carcasses for the prediction of EUROP classification grade and carcass weight.
Meat science - 1 Mar 2024
Nisbet Holly, Lambe Nicola, Miller Gemma, Doeschl-Wilson Andrea, Barclay David, Wheaton Alexander, Duthie Carol-Anne
Abstract excerpt
Imaging technology can aid the automatic extraction of measurements from beef carcasses, which can be used for objective grading. Many abattoirs, however, rely on manual grading due to the required infrastructure and cost, making technology unfeasible. This study explores 3-dimensional (3D) imaging technology, requiring limited infrastructure, and its ability to predict carcass weight, conformation class and fat...
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