Art

J-GLOBAL ID：200902240962192320   Reference number：06A0322270

Estimation of lean meat percentage of rib loin part between the 9-11th ribs for carcass cross-section of beef by computer image analysis.

牛枝肉横断面の画像解析による第9-11肋骨間ロース部の赤肉割合の推定

Author (8)： HASEGAWA MIO (帯広畜産大) ,  OSAWA TAKEFUMI (帯広畜産大) ,  HIDAKA SATOSHI (帯広畜産大) ,  HOKIYAMA HIRONAO (北海道畜試) ,  SAKAI TOSHIFUMI (北海道畜試) ,  YAMAMOTO YUSUKE (北海道畜試) ,  SATO YUKINOBU (北海道畜試) ,  KUCHIDA KEIGO (帯広畜産大)
Material： 北海道畜産学会報  (Animal Science and Agriculture Hokkaido)
Volume： 48  Page： 39-44  Publication year： Mar. 31, 2006 
JST Material Number： X0973A  ISSN： 0919-3235  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *Japanese Black Cattle ,...
Semi thesaurus term： lean meat

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JST classification (2)： Cattle  (FD02020Y) ,  Animal breeding  (FD01020R)

Reference (18)：

• BRACKELSBERG, P. O., N. S. HALE, W. A. COWAN and D. M. KINSMAN (1968) Relationship of sectional characteristics to beef carcass composition. J. Anim. Sci., 27: 39-44.
• BUTTERFIELD, R. M.(1963) Estimation of carcass composition in the anatomical approach in carcass composition and appraisal of meat animals. Tribe D. E., ed.4-13. CRIRO. Melbourne. Australia.
• BUTTERFIELD, R. M. and N. D. S. MAY (1966) Muscles of the ox.1-164. University of Queensland Press. Brisbane.
• CROWN, R. M., and R. A. DAMON Jr.(1960) The value of the 12th rib cut for measuring beef carcass yield and meat quality. J. Anim. Sci., 19: 109-113
• HANKINS O. G., and P. E. HOWE (1946) Estimation of the composition of beef carcasses and cuts. U. S. D. A. Technical Bulletin, 926: 1-20.

Terms in the title (9)： 牛 ,  枝肉 ,  横断面 ,  画像解析 ,  肋骨 ,  ロース ,  赤肉 ,  割合 ,  推定