Digital images have been acquired on 105 cross sectioned cooked hams following standard procedures by means of a digital camera. Image were analysed using a software able to measure the biceps femoris and the Semitendinosus area, and the marbling degree of this muscles.. Two operators, each performing 2 replicates per image, have been involved, and data (420 records) were analysed by PROC MIXED . Results suggest that computer image analyses seems a method suitable for measuring content of intramuscolar fat in cooked ham. Repeatability and reproducibility estimated from all measures was 93 % and 46 %, respectively, for the percentage of intramuscolar fat. It means that it is necessary just one measure for each operator but since the reproducibility coefficient is low, the analysis require more operators
Analisi d'immagine computerizzata di sezioni di prosciutto cotto: riproducibilità e ripetibilità delle misure di aree.
GALLO, LUIGI;STURARO, ENRICO;CARNIER, PAOLO
2005
Abstract
Digital images have been acquired on 105 cross sectioned cooked hams following standard procedures by means of a digital camera. Image were analysed using a software able to measure the biceps femoris and the Semitendinosus area, and the marbling degree of this muscles.. Two operators, each performing 2 replicates per image, have been involved, and data (420 records) were analysed by PROC MIXED . Results suggest that computer image analyses seems a method suitable for measuring content of intramuscolar fat in cooked ham. Repeatability and reproducibility estimated from all measures was 93 % and 46 %, respectively, for the percentage of intramuscolar fat. It means that it is necessary just one measure for each operator but since the reproducibility coefficient is low, the analysis require more operators
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