Date of Award
Doctor of Philosophy
Chemical and Biological Engineering
Subjective evaluation has not been considered as a consistent and totally reliable method for grading beef. Groundwork for the development of an unbiased instrument, useful for texture differentiation of marbling in beef, was accomplished with the use of ultrasound;Four grades of beef were ultrasonically examined in vitro. The ultrasonic signatures indicated different spatial distributions for varying amounts of marbling. A Bragg scattering technique was found to be useful for comparing the average spatial distribution of the intramuscular fat deposits. Ultrasonic signatures, obtained by integrating the back-scattered echoes, contained spatial frequency components which were used to predict specific grades of beef;The data were reduced by Fourier transform analysis so that statistical interpretations could be attained. The spatial frequency components were analyzed by a linear discriminant function;The classification accuracy, as predicted by linear discriminant analysis, is given for prime, choice, good and standard grades of beef;As the primary concern of the beef industry is to have an accurate distinction between the grades good and choice, utilization of this technique appears to be feasible.
Digital Repository @ Iowa State University, http://lib.dr.iastate.edu/
Daniel John Haumschild
Haumschild, Daniel John, "An ultrasonic Bragg scattering technique for the quantitative characterization of marbling in beef " (1981). Retrospective Theses and Dissertations. 7426.