Method for detecting poor meat quality in live animals

The invention provides methods of detecting poor meat quality in live animals using infrared thermography. In cattle, animals whose thermographs are predominantly outside the test temperature range, 28 DEG -32 DEG +/-2 DEG C., are rejected as having a high probability of producing poor meat quality....

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	A. L. SCHAEFER, S. D. JONES, A. K. -W. TANG
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BUTCHERING CARE OF BIRDS, FISHES, INSECTS FISHING FORESTRY HUMAN NECESSITIES HUNTING INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING MEAT TREATMENT NEW BREEDS OF ANIMALS PHYSICS PROCESSING POULTRY OR FISH REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR SLAUGHTERING TESTING TRAPPING
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Beschreibung
Zusammenfassung:	The invention provides methods of detecting poor meat quality in live animals using infrared thermography. In cattle, animals whose thermographs are predominantly outside the test temperature range, 28 DEG -32 DEG +/-2 DEG C., are rejected as having a high probability of producing poor meat quality. In swine, the test temperature range is 24 DEG -26 DEG +/-2 DEG C.