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牛枝肉の規格格付に関する研究. I. 緒言
http://hdl.handle.net/10458/5641
http://hdl.handle.net/10458/56413fe69240-d1e1-4e2a-b431-c5667bc19553
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
緒言 (41.2 kB)
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| Item type | 報告書 / Research Paper(1) | |||||
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| 公開日 | 2020-06-21 | |||||
| タイトル | ||||||
| タイトル | 牛枝肉の規格格付に関する研究. I. 緒言 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Studies on the Beef Carcass Grading Syst | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_18ws | |||||
| 資源タイプ | research report | |||||
| 研究代表者 |
並河, 澄
× 並河, 澄 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | It must be necessary to confirm the appropriateness to regard half carcass data as a substitute of whole carcass characteristics in research works on carcass evaluation and in carcass grading practices. In the first part of this report, side weight, main tissue weight, such as muscle, fat and bone, weight of 9 standard muscle groups, and weight of 28 major muscles were compared between left and right sides on carcasses of 4 Holstein bull calves, which were slaughtered at about 90 kg live weight. Any significant difference on these weights was not detected between both sides. In the second part, whole-part relationships on carcass composition were examined by the comparison with muscle, fat and bone proportions in the whole carcass and the rid cut, using 65 carcass data on steers, which were originated from Japanese Black, Holstein and F_l. The proportion of muscle, fat and bone tissues in the rib cut was a fairly good approximation of that in the whole carcass, showing considerabley high correlation. The estimation of muscle percentage in the whole side by a multiple regression equation, which included muscle percentage in the rib cut, was highly accurate. Thirdly, images obtained at each rib section of rib cuts of 4 steer's carcasses, were imputed directly to an image-analysis system in order to estimate the area-ratio of main tissues, exposed on the cut surfaces of 8th -10th rib sections. The mode method was used as the technique for extracting the lean-area of cut-surfaces. In this method, threshold values at the valley of each histogram in R, G and B images were choosed to identify the lean-area, and all grey levels smaller then each threshold valre were napped as the lean-area. Close agreement between the estimated lean-area values and measured values by the tracing method was resulted. The lean area-ratio estimater on the 7th -8th rib section was the most reliable for the estimation of the muscle weight percentage in the whole side, although lean area-ratios were variable among rib sections. |
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| 言語 | en | |||||
| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | この研究は「伊藤記念財団」の助成を受けて行われました。 | |||||
| 言語 | ja | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
