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  • 1 Faculty of Animal Science, University of Kaposvár H-7400 Kaposvár, Guba Sándor u. 40, Hungary
  • | 2 Federal Centre for Meat Research Kulmbach, Germany
  • | 3 Faculty of Animal Science, University of Kaposvár H-7400 Kaposvár, Guba Sándor u. 40, Hungary
  • | 4 Meat Technology Department, The National Food Centre Teagasc Ashtown, Castleknock, Ireland
  • | 5 Danish Meat Research Institute Roskilde, Denmark
  • | 6 Faculty of Animal Science, University of Kaposvár H-7400 Kaposvár, Guba Sándor u. 40, Hungary
  • | 7 Faculty of Animal Science, University of Kaposvár H-7400 Kaposvár, Guba Sándor u. 40, Hungary
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Sixty left sides of pig carcasses were scanned by spiral computed tomography (CT) to measure lean meat weight and percentage. The carcasses were fully dissected and scanned to develop a calibration protocol. Different image analyses were performed on the basis of anatomically defined scans, direct volumetric estimation, body- and grey-scale ranges and using Partial Least Squares (PLS) regression of data provided by CT. The R2values of the calibrations for lean meat weight were 0.874, 0.976, 0.983 and 0.992, respectively, depending on the method applied. The PLS proved to be the best approach with a calibration RSD of 232 g. When changing from lean meat weight to percentage, the statistical goodness drops to a very small extent (R2= 0.988, RSD = 0.56). According to the results, the CT method can be recommended as a reference for determining the lean meat content of pig carcasses.

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