Objective assessment of meat yield and quality

Abstract It is difficult to assess subjectively the yield and quality of saleable meat on an intact carcass, although this information has vital commercial importance. This has encouraged the development of a variety of objective methods involving optoelectronics, fibre optics, video-image analysis, ultrasonics and rapid biochemical analysis, many of which are now being used industrially. The resulting flood of new information could be used to help streamline animal production and the marketing and processing of meat.

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