| 摘要 |
In a process to determine the retail value of a weighed side of pork, the weights of the bone, fat and meat are assessed on the basis of predictive factors. The factors are the measured outer contour of the half-cadaver, from which the surface area is derived. Also determined is the profile of the backbone, from which is derived the length and area of selected body parts. Further determined is the relative thickness and arrangement of the dorsal sub-cutaneous layer of fat. These predictor factors are taken together in conjunction with the relationship between known statistical data. The data relating to each half-cadaver are derived by non-contact optical sensors such as an on-line colour video-link to a computer with image processing software. The half-cadaver hangs from a hind leg and passes in this condition past a video camera.
|
