Relationship Between Meat Quality Characteristics, Intramuscular Fat and Marbling in Greek Cattle Carcasses
Relationship Between Meat Quality Characteristics, Intramuscular Fat and Marbling in Greek Cattle Carcasses
Masouras P.K.1, Nikolaou K.1,2, Laliotis G.P.1*, Koutsouli P.1, Bizelis I.1
Image analysis method analysis using J software for estimating marbling percentage. The longissimus thoracis muscle cross-section (rib eye area) was firstly selected (A), converted into 8-bit image (B) and then the selected area was separated (C) and binarized (D) to highlight the marbling fat (white spot particles) over muscle background (black). Then, the binarized image was separated into two images; one showing the whole selected rib eye area (E) and one presenting spots areas of spotted particles (F). Marbling percentage was calculated as the marbling particles area (F) related to the area of the selected rib-eye area (E).
Scatterplot of intramuscular fat (IMF; depicted as triangle) and marbling percentage (depicted as dots) in the analyzed samples (Holstein: samples 1-4, 12, 18, 20, 21; Greek Red: 5-7, 26-30; Crossbreds: 8-11, 13-17, 22-25).
Linear regression analysis between the chemical determined intramuscular fat (IMF %) and marbling (%) estimated by image analysis.
