By C. Lazzaroni, S. Gigli, D. Gabina
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Extra info for Evaluation of carcass and meat quality in cattle and sheep
A detailed report of the two trials (Allen and Finnerty, 2000) and a shorter summary (Allen and Finnerty, 2001) have been published. The main conclusions from the two trials were as follows: • There were relatively small differences between the three systems in their ability to predict the reference scores for conformation and fat class. • Overall there was a small improvement in performance in the second trial, suggesting the additional data was used to improve the prediction algorithms. • The performance of all three systems was markedly better for conformation than for fat class.
These images are used to determine the outline of the carcass and to assess the fat on the inside. 40 Evaluation of carcass and meat quality in cattle and sheep The table then rotates 180 degrees, the first side is released and the second half carcass then comes to rest against the other frame. This side is moved into three different positions and all six cameras take images at each orientation. 3D information is gained from these different viewing angles. The MAC includes an automatic washing system.
A total data set of over 7,000 carcasses was divided into a calibration set (n = 4,278) and a validation set (n = 2,969). As none of the systems had previously been trained on Irish carcasses the calibration set was used by the operators of the VIA systems to derive suitable algorithms for conformation class and fat class predictions. These were then tested with the validation set. 0% for VBS200, BCC-2 and VIAScan respectively. 80. 38 respectively. A second validation trial was undertaken at the same factory in Ireland in 2000.