Development of evaluation for meat physical characteristics by the new image analysis methods
| Project/Area Number |
24580392
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | Kinki University (2014)
University of Miyazaki (2012-2013) |
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Principal Investigator |
IRIE Masakazu 近畿大学, 生物理工学部, 教授 (30333438)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2012: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
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| Keywords | 畜産物 / 牛肉 / 豚肉 / 光学評価 / 画像解析 / 肉質 / 肉質評価 |
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| Outline of Final Research Achievements |
Marbling, texture and tenderness in meat quality are important factors related to the carcass grading and taste. Our original advanced methods of Microscope and visible-ultraviolet fluorescence image analysis have been developed for meat evaluation. Texture evaluation for pork and beef by Microscope method was an effective way to clarify the meat characteristics such as breeds and strains. Visible and fluorescence image analysis methods were effective for marbling of pork and beef, respectively. It is suggested that texture and connective tissue data obtained by image and chemical analysis were affected by feeding management as well as heredity.
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Report
(4 results)
Research Products
(8 results)
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[Presentation] 基調講演 牛肉の品質と将来戦略2014
Author(s)
入江正和
Organizer
平成26年度九州沖縄地域肉用牛担当者会議
Place of Presentation
（独）九州沖縄農業研究センター（熊本県熊本市）
Year and Date
2014-07-15
Related Report
Invited
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[Book] 肉用牛の科学2015
Author(s)
入江正和・木村信熙監修 肉用牛研究会刊行
Total Pages
399
Publisher
（株）養賢堂
Related Report
