| 摘要 |
A method and apparatus for measuring characteristics of meat, such as beef. More particularly, the invention uses quantitative analysis of ultrasonic A scan signals to measure the following characteristics of meat in real time: the percentage of intramuscular fat, the quality grade, the merit number, the depth of back fat, the depth of the rump fat, and the body composition (yield grade). The ultrasonic A scan signals are measured above the twelfth rib, above the thirteenth rib, between the twelfth and thirteenth ribs, and in the rump area. The invention can be used with either live or processed animals.
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