Ultrasonic scanning method for objective assessment of pork meat quality

摘要

A non-invasive process assesses the quality of pork meat on both living and dead animals. The process employs an ultrasonic A-scan to determine the relative thickness of different animal tissues especially muscle, fat and skin. The process is based upon the demonstrable relationship between the skin muscle, body inner muscles and fat in the abdominal zone. The ultra-scan is conducted in the frequency range between 2 and 6 MHz.