| 摘要 |
The properties of meat are assessed using a non-invasive dual-energy X-ray absorption scanner. Two images or arrays of the values representative of the intensities of the X-rays at two energy levels are produced (1). These are then processed to determine properties such as the chemical lean, fat percentage, weight, presence of contaminants and the tenderness of the scanned meat (2-5). The meat assessment includes a correction step to overcome unwanted instrumental effects. |
