A method for the non-invasive measurement of properties of meat

G - Physics – 01 – N

Patent

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G01N 23/087 (2006.01) G01N 23/04 (2006.01) G01N 33/12 (2006.01)

Patent

CA 2411076

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.

On évalue les propriétés de la viande au moyen d'un scanner d'absorption de rayons X à énergie duale non effractif. On produit (1) deux images ou ensembles de valeurs représentatives des intensités des rayons X à deux niveaux d'énergie. On les traite ensuite pour déterminer des propriétés telles que la teneur en maigre, le pourcentage de graisse, le poids, la présence d'agents contaminants et la tendreté de la viande balayée (2-5). Cette évaluation de la viande comprend une étape de correction permettant de surmonter des effets instrumentaux non voulus.

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