Food Industry

After an animal has been slaughtered the quality of the meat is usually established through visual inspection. Ultrasound with Pie Medical scanners and specific probes provides the producer and/or the processor the tools to evaluate many aspects of the animal's food potential while the animal is still alive. The accurate determination of backfat thickness, area of the ribeye or loineye and a quality index (marbling score) of the loin can be easily accomplished with the use of a quality ultrasound scanner. This data can help determine the percentage lean yield, the number of days of feeding in feedlot, desirable breeding attributes and quality attributes desired for specific markets. For additional information about the use of ultrasound in the food industry, visit the Web site of Dr. Gresham, at the University of Tennessee, USA. For information about the use of ultrasound in the food industry in Spanish, please visit the Web site of Dr. Bellenda from Uruguay.

Articles:

• Study guide backfat applications and IMF

• Study guide backfat applications and IMF for the Scanner 200

• Article on backfat scanning (Spanish)

• Estimating Beef Cattle Composition and Market Quality by Use of Ultrasonography

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